Name: Plum Pudding with Brandy Butter
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 8 oz pitted dates (chopped, 225 g); 8 oz dried figs (chopped, 225 g); 8 oz Dried Apricots (chopped, 225 g); 8 oz walnuts (chopped, 225 g); 1 lb raisins (450 g); 4 oz chopped candied citron or cherries (110 g); 1 cup sifted all-purpose flour (250 ml); 1 tsp Salt (5 ml); 1 tsp ground cinnamon (5 ml); 1 tsp ground ginger (5 ml); 1/2 tsp ground allspice (2 ml); 1/2 tsp freshly grated nutmeg (2 ml); 4 large eggs (free range); 1 cup brown sugar (packed, 250 ml); 1/2 lb ground suet (lard, or vegetable shortening, 225 g); 2 1/2 cups soft white bread crumbs (625 ml); 1/2 cup cognac or other brandy (125 ml); 1/2 cup corn syrup (125 ml, golden syrup)

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A warming recipe that is normally associated with Christmas but is ideal for any part of the Autumn / Winter months.

Plum Pudding with Brandy Butter

Plum Pudding with Brandy Butter in not just for Christmas. The depth of flavour is amazing.

4.59 from 36 votes

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Course: Dessert

Cuisine: British

Keyword: Dessert, Fruit

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: people

Calories: 984kcal

Ingredients

8 oz pitted dates chopped, 225 g
8 oz dried figs chopped, 225 g
8 oz Dried Apricots chopped, 225 g
8 oz walnuts chopped, 225 g
1 lb raisins 450 g
4 oz chopped candied citron or cherries 110 g
1 cup sifted all-purpose flour 250 ml
1 tsp Salt 5 ml
1 tsp ground cinnamon 5 ml
1 tsp ground ginger 5 ml
1/2 tsp ground allspice 2 ml
1/2 tsp freshly grated nutmeg 2 ml
4 large eggs free range
1 cup brown sugar packed, 250 ml
1/2 lb ground suet lard, or vegetable shortening, 225 g
2 1/2 cups soft white bread crumbs 625 ml
1/2 cup cognac or other brandy 125 ml
1/2 cup corn syrup 125 ml, golden syrup

Instructions

Combine the fruits, walnuts, and citron in a large mixing bowl.
Mix the flour, salt, and spices together in a separate bowl and set aside.
In another bowl beat the eggs and brown sugar together until light and fluffy. Mix in the suet, bread crumbs, Cognac, and corn syrup.
Stir in the flour mixture until well blended, pour over the fruit and nut mixture and stir until well blended.
Butter the inside of a 10-cup (2.5 L) mold or coffee can and dust with granulated sugar.
Spoon the batter into the prepared mold, cover with foil and tie with a string.
Place the mold in the slow cooker and add water to the slow cooker to come halfway up the side of the mold.
Cook covered on high heat for 6 to 7 hours.
A wooden skewer inserted into the center will come out clean when done.
Cool in the mold for 30 minutes before removing.
Serve warm or at room temperature with brandy butter (recipe also on our site)