Plum Pudding with Brandy Butter

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

Prep Time 10

Cook Time 6

Total Time 6 10

Servings people

Combine the fruits, walnuts, and citron in a large mixing bowl.
8 oz dates, 8 oz dried figs, 8 oz dried Apricots, 8 oz walnuts, 1 lb raisins, 4 oz cherries
Mix the flour, salt, and spices together in a separate bowl and set aside.
1 cup all-purpose flour, 1 tsp salt, 1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground allspice, 1/2 tsp nutmeg
In another bowl beat the eggs and brown sugar together until light and fluffy. Mix in the suet, bread crumbs, Cognac, and corn syrup.
4 large eggs, 1 cup brown sugar, 1/2 lb suet, 2 1/2 cups bread crumbs, 1/2 cup cognac, 1/2 cup 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)

A traditional British pudding that has been kidnapped over the years by others!!