Grand Plum Pudding

Grand Plum Pudding

·      

             Prep time – 1 hour 10 minutes, cook time – 4 hours 10 minutes

·        Serves 12-14

Ingredients

1 cup sultanas

1 cup dried currants

1 cup walnut pieces

½ cup candied orange peel

2 tsp ground cinnamon

1 tsp ground cloves

1tsp ground nutmeg

1 tsp salt

½ tsp ground allspice

½ cup brandy or dry sherry

5 large eggs

1 cup sugar

1 cup milk

2 cups plain flour

2 cups dry plain breadcrumbs

1 cup unsalted butter, melted

1 tsp bicarbonate of soda

For The Creme Anglaise

1 cup single cream

2 eggs yolks

2 tbsp sugar

1 tsp vanilla extract

Method

1       Lightly grease an 8cup steamed pudding mold (a curved metal or ceramic mold with a lid) and ready a large stock pot filled with 3 inches of water.

2       Toss the raisins, currants, walnuts, candied peel, cinnamon, clove, nutmeg, salt and allspice together. Stir in the brandy (or sherry), and let sit while preparing the other part of the pudding.

3       Whisk the eggs and sugar, then whisk in the milk. Sift in the flour and whisk, then stir in the breadcrumbs followed by the melted butter. Stir in the soaking fruits and nuts mixture (including any excess liquid). Stir the baking soda in a small dish with 1 tbsp of warm water and stor this quickly into the batter. Scrape the batter into the prepared pudding mold and secure the lid.

4       Bring the stockpot with water up to a gentle simmer and place a cookie cutter or other similar ring to prevent it from touching the bottom of the pot. Cover the pot and steam the pudding for 4 hours, checking periodically that the water level in the pot remains the same. Remove the pudding from the pot, uncover and allow it to cool for an hour before turning out and serving with the Anglaise Creme.

5       For the crème Anglaise, heat the cream to just below a simmer in a small saucepan.

6       In a separate bowl, whisk the egg yolk and sugar together. Slowly pour into the hot cream wile whisking, then return the entire mixture to the pot. Use a wooden spoon and cook the custard on medium-low heat until it coats the back of the spoon, about 3 minutes. Strain the custard, cool it to room temperature, and then chill until ready to serve.