Best British Plum Pudding Recipes

Truly British Brandy Butter: for Festive Figgy and Plum Pudding! image

Provided by French Tart

Categories Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 3

175 g butter, at room temperature (6oz)
175 g light brown soft sugar (6oz)
60 -75 ml brandy (4-5 tbsp)

Steps:

Place the butter and sugar in a medium size bowl and whisk together until pale and fluffy. Gradually beat in the brandy a little at a time, beating well after each addition.
Place in a container and chill.
Delicious served over hot mince pies or Christmas pudding.

British Plum Pudding image

Provided by Boomette

Categories Dessert

Time 7h20m

Yield 16 serving(s)

Number Of Ingredients 14

1/2 lb beef suet, finely chopped
6 cups fresh raisin breadcrumbs
4 cups golden raisins
1 1/2 cups raisins
1 cup mixed candied fruit
1 cup candied citrus peel
10 eggs
2/3 cup brandy
1/3 cup orange juice
2 cups brown sugar
1/4 cup flour
1/4 cup butter, softened
1/2 cup water
1/4 cup brandy

Steps:

Preheat the oven to 180 °C (350 °F).
Butter two 20 x 10-cm (8 x 4-inch) loaf pans. Line with parchment paper, letting it hang over 2 opposites sides.
In a bowl, combine the suet, breadcrumbs, raisins, candied fruit and candied peel. Add the remaining ingredients and stir to blend.
Divide the batter between the pans. Cover and seal tightly with aluminum foil.
Bake in a water bath for 7 hours. The simmering water bath must be maintained halfway up the loaf pans. Add water if necessary during baking.
Remove the puddings from the water and let cool. Unmould from the pans and wrap tightly. They can be stored for up to 3 months in a cool place or in the refrigerator.
In a saucepan, whisk together the sugar, flour and butter. Add the remaining ingredients and simmer gently over medium heat for 5 minutes.
Tips: Freezes well.

Nutrition Facts : Calories 653.1, Fat 21.6, SaturatedFat 10.8, Cholesterol 133.5, Sodium 381.1, Carbohydrate 98, Fiber 3.8, Sugar 59.2, Protein 11.5