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Irish Plum Pudding Recipe

This special recipe is an Irish tradition. Try it for New Year's Eve or dinner on the first.

 

 

Special Treat! Almost every Irish home has its own plum pudding recipe that has been passed down through the generations. It is the traditional Christmas dessert, enriched with sumptuous fruit and special spices. No plums included. This cake-like pudding is moistened with whipped cream or brandy butter. It’s more than filling and too much to really enjoy after a big holiday dinner. That’s why we recommend you prepare this for Christmas Eve or New Year’s Eve.

Start preparation a day or two in advance.

This rich mound of goodness is a feast in and of itself. Enjoy this family recipe.

INGREDIENTS

1/3 cup raisins

1/3 cup currants

1/3 cup sultanas (white or golden seedless raisins)

¼ cup chopped dried cherries

½ cup mixed candied fruit

¾ cup Irish whiskey or brandy

1 cup light brown sugar

½ cup. Butter

2 eggs

1-1/2 cup white bread crumbs

½ cup white flour

½ tsp baking soda

Dash of salt

¼ tsp cinnamon

¼ tsp all spice

¼ tsp nutmeg1-1/4 cup milk

½ cup chopped almonds

1 tsp grated lemon peel

1 tsp grated orange peel

Juice of ½ lemon

Brandy for a flaming presentation.

 

DIRECTIONS

Assuming you prepare this pudding the day before serving, the night before preparation day, soak all the dried fruit in the whiskey and refrigerate overnight.

Combine sugar and butter and cream until soft. Add eggs and mix thoroughly.

 

In separate bowl, combine bread crumbs, flour, baking soda, salt and spices. Slowly add to eggs and butter, alternating with milk. Mix thoroughly as you go. Add peels, lemon juice, whiskey-soaked fruit and almonds. Stir exceedingly well. Pour into a well greased mold or bowl. Cover with cheese cloth and tie around the rim of the mold.

Next, steam your pudding. Place on a trivet or small wire rack in the middle of a large kettle. Pour boiling water into the kettle around the mold until the water is 2/3 up the side of the mold. Cover, reduce heat to low and simmer 4 to 5 hours. Add more water if needed. Cool and refrigerate,

 

To serve: Steam for an hour to reheat. Unmold and place on a heat proof serving platter or dish. Heat three tablespoons of Irish whiskey or brandy in a small saucepan, ignite carefully, pour over pudding and serve immediately.