New England Plum Pudding
This recipe makes a delicious dark, fruity pudding which will complement any meal. It is also a superb alternative to the very rich, traditional Christmas Pudding. The pudding can be made on the day or a couple of days in advance. A second steaming will make a slightly richer pudding. Makes eight generous servings.
4 ounces butter (or margarine, if you prefer)
8 ounces sugar (preferably dark brown soft sugar)
1 egg, unbeaten (medium to large)
4 ounces sifted flour (plain plus tiny pinch of salt)
1 teaspoon bicarbonate of soda
¾ teaspoon ground cloves
1½ teaspoons cinnamon
1 teaspoon nutmeg
4 ounces sifted breadcrumbs (fresh - not dried)
4 ounces broken walnuts
7½ ounces raisins
6 fluid ounces hot water
Cream butter; add sugar gradually, creaming continually. Beat in egg.
My recipe says to put on rack in a very slow oven (250°F 120°C Mark ½) and oven steam for 2½ to 3 hours. But, I have always used a conventional steamer on the top of the oven. Make sure your saucepan doesn't boil dry!
Serve with anything you like. Cream, brandy butter, brandy sauce, custard or ice cream.