Ingredients:
150 g / 6 oz raisins
150 g / 6 oz sultanas
50 g / 2 oz currants
½ small grated carrot
½ diced
50 g / 2 oz mixed peel
½ teaspoon mixed spice
50 g / 2 oz chopped almonds
½ teaspoon grated nutmeg
½ teaspoon ground cloves
50 g / 2 oz flour
150 g / 6 oz breadcrumbs
Rind and juice of 1 lemon
150 g / 6 oz butter, melted
2 eggs
150 g / 6 oz soft brown sugar
10 fl oz Guinness
200 ml / 8 fl oz whipped cream
Method:
Plum Pudding
Sift together flour, mixed spice, nutmeg and cloves. Add breadcrumbs, raisins, sultanas, peel, almonds, apple, grated carrot and rind and juice of lemon and melted butter. Beat eggs and gradually add to mixture with Guinness. Mix thoroughly, cover with tea towel and leave overnight. Next day, place the mixture in 2 prepared 2 pint pudding bowls. Cover with greased paper and lid. Stand bowl in a large cake tin and fill the tin ¾ full of boiling water. Cover completely with foil.
Bake in a hot oven at 150 ° C / Gas 2 for 6-8 hours. Or you can steam for 6 hours in the usual way. Cool, cover again with greaseproof paper and store in a cool dry place. On Christmas day cover again with greased greaseproof paper and lid. Steam for 2-3 hours.
To Serve:
In a bowl or on a plate, with a dollop of lightly whipped cream
Tip:
If you must light the Pudding, do please be careful with the amount of alcohol you pour on. I find that 1 tbsp of heated brandy works a just fine.
