Step-by-Step Cakes by DK Publishing

CECECECECECECECECECECE

E

LELELELELELELELELELELELELELLLL

BRBRBRBRBRBR

R

BRBRBRBR

RR

BR

RR

BR

R

ATATATATATATAT

TT

AT

T

ATAT

TT

ATATA

IOIOOOIOOIOOOOIOIOIOOIOOIOIO

N N N N N NN N N N N NNN

CACACACACACACACACACACACACACACA

AAA

C

KEKEKEKEKEKEKEKEKEKEKEKEKE

EE

KKK

SSSSSSSSSSSSSSSSSSSS

Plum Pudding

So-named because it contains prunes, this is a classic Christmas dish,

here using butter instead of the traditional beef suet.

Method

1 Put the first 9 ingredients into a large bowl

and mix well. Put the prunes in a small

bowl and pour in the tea. Cover the bowls,

then leave to soak overnight.

2 Drain the prunes and discard any

remaining tea. Add the prunes and the

apple to the rest of the fruit, followed by

the butter, sugar, molasses, and eggs.

Stir well.

3 Sift in the flour with the pumpkin pie

spice, baking powder, and salt, then stir

the bread crumbs and almonds into the

mixture. Mix together well until all the

ingredients are thoroughly combined.

4 Grease the pudding bowl and pour in the

mixture. Cover with 2 layers of parchment

paper and 1 layer of foil. Tie the layers to

the bowl with string, then put the bowl on

a rack in a large deep pan of simmering

water that comes at least halfway up the

side. Cover tightly and steam for 8–10 hours.

5 Check regularly to make sure that the

water level does not drop too low. Serve

with brandy butter, cream, or custard.

STORE If well sealed, the pudding will keep

for up to 1 year in a cool place.

BAKER’S TIP

When steaming a pudding for an extended

time, it is very important that the water level

in the pan should not drop too low. There are

a couple of easy ways to avoid this. Either set

a timer every hour, to remind you to check

the water level, or put a marble in the pan

so it rattles when the water level drops.

Soaking time

overnight

Special equipment

21 ⁄ 4 lb (1kg) pudding bowl or 1 quart bowl

Ingredients

(^1) ⁄ 2 cup (3oz) raisins
(^1) ⁄ 2 cup (2oz) currants
(^2) ⁄ 3 cup (4oz) golden raisins
(^1) ⁄ 4 cup (2oz) mixed citrus peel, chopped
1 cup (4oz) mixed dried fruit, such as figs,
dates, and cherries, chopped
(^2) ⁄ 3 cup beer
SERVES
8–10
45
MINS
8–10
HOURS
UP TO 1
YEAR
1 tbsp whisky or brandy
finely grated zest and juice of 1 orange
finely grated zest and juice of 1 lemon
(^1) ⁄ 2 cup (3oz) pitted prunes, chopped
(^2) ⁄ 3 cup cold black tea
1 apple, grated
8 tbsp unsalted butter, melted,
plus extra for greasing
1 cup dark brown sugar
1 tbsp unsulfured light molasses
2 large eggs, at room temperature, beaten
(^1) ⁄ 2 cup all-purpose flour
1 tsp pumpkin pie spice
(^1) ⁄ 2 tsp baking powder
(^1) ⁄ 4 tsp salt
1 cup (4oz) fresh white bread crumbs
(^1) ⁄ 3 cup (2oz) chopped almonds