Hello, and welcome to my blog. I’m Robert Whittie, a former online casino owner. I sold out so I could dedicate my time to my burning passion: cooking and especially cooking traditional English puddings. Plum pudding or Christmas pudding has been eaten since medieval times. Its evolution into Christmas pudding was due to the Catholic Church’s adaptation of the dish into a celebration of Christ and his apostles as well as the Magi.
- 2 oz shredded suet
- 4 oz dark brown sugar
- 1 oz sifted self-raising flour
- 2 oz firmly packed white breadcrumbs
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- 1/8 tsp ground nutmeg
- Pinch ground cinnamon
- 5 oz currants
- 2 oz sultanas
- 2 oz raisins
- ½ ox candied peel, mixed
- ½ oz chopped blanched almonds
- ½ finely chopped peeled and cored small apple
- Zest of ½ small orange
- Zest of ½ small lemon
- 1 tbsp rum
- 1 tbsp barley wine
- 1 tbsp stout
- 2 eggs
Brandy for lighting the pudding
If you like, your favorite rum sauce
The day before serving:
In a large bowl, thoroughly mix the dry ingredients. In a separate bowl, mix the wet ingredients and beat in the eggs. Pour this mixture over the dry ingredients, cover and refrigerate overnight.
The next day:
Butter a one pint pudding mould and pour mixture into it. Cover with two sheets of parchment paper, one sheet of tin foil and tie it off. Place in a double boiler for eight hours. Replenish boiling water as needed. When done, let the pudding cool, replacing the parchment paper and tin foil. Keep in a cool place away from direct light.
Get out the double boiler again, placing pudding in it. Gently simmer for 2 ¼ hours, adding water as needed. Remove pudding, placing on a plate. Have a sprig of holly handy for decoration. Use the brandy to light the pudding or top with your favorite rum sauce.