Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

December 1, 2008

SPECIAL CHRISTMAS PLUM PUDDING

200 grams fresh bread crumbs 200 grams butter 50 grams refined flour 2 teaspoons instant coffee (Nescafe or Bru) 2 […]

200 grams fresh bread crumbs
200 grams butter
50 grams refined flour
2 teaspoons instant coffee (Nescafe or Bru)
2 teaspoons golden or date syrup
½ teaspoon baking powder
2 eggs beaten well
1/2  cup rum
1 teaspoon ground cinnamon and cloves
¼ teaspoon ground nutmeg
100 grams raisins
100 grams chopped sultanas
100 grams mixed peel
½ teaspoon salt
100 grams sugar
Cream the butter and sugar together then add the eggs and mix well. Gradually add all the other ingredients and mix well. Grease a Pudding Mould or any suitable bowl with butter. Pour the pudding mixture into it then steam the pudding for about 1 hour on low heat till it is firm to touch

Note: This pudding can be made in advance and refrigerated till required. Steam for 10 minute or microwave for 3 minutes before serving. For a more exotic taste, when still warm make a few small holes all over the pudding and pour about 6 tablespoons of rum over it.

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Article written by Bridget White-Kumar
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