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Organic Plum Pudding Animation - detailed step-by-step instructions on how to make this delicious traditional pudding - enjoy!

Recipe from the 1861 version of Mrs Beeton's Household Management:
The recipes in this book are excellent for organic ingredients. I tend to use a little less sugar as I find raw sugar is much 'sweeter' than the 'sugarloaf' they would have used at the time.
For metric units see the French Version.

1384 - PLUM PUDDING (John Bull's Own)
INGREDIENTS -- 1lb of suet (I use melted butter),
1lb raw cane sugar (I mixed rapadura and granulated, sometimes I also add molasses)
4lbs dried fruit (I use sultanas, prunes, figs, apricots, dates, candied peel (home-made) cherries (this year I used cranberries) plus hazelnuts and almonds.
½ lb plain flour
½ lb bread-crumbs (we make a brioche)
1 tsp mixed spice
8 eggs (I weigh my eggs as they are all different sizes)
¼ pint of brandy ( I can get organic cognac here but this year I tried organic Calvados -- superb!).
The fruit can be macerated in the spirit for several hours or even overnight. Mix the ingredients in the following order flour, spice, sugar, fruit, bread-crumbs, butter, eggs then stir (Mrs Beeton suggests "for 25 minutes" and remember to make a wish! Butter the basins, butter the papers, fill the moulds allowing space to rise (you will need a volume of 5¼ pints in total). Make three 'lids' for each bowl out of the buttered paper tie each with string or twine. Steam for between 6 -- 13 hours -- depending on size. Kept in a cool dry place it will be ready for this year's celebrations - alternatively, freeze.
Music - The Dongas Tribe - The Lark in the Morning http://www.archive.org/details/rainy_night_in_the_bell_tent
Le Plum Pudding - pour Noël 2011 - recette de 1861 de Madame Beeton -- doyenne de la cuisine anglaise -- et superbe en cuisine bio! Recette en bas en anglais et en français
Recette de 1860 de Madame Beeton -- doyenne de la cuisine anglaise -- et superbe en cuisine bio!

INGREDIENTS -- 450 g de beurre fondue
450 g de sucre complet/rapadura/canne roux
1800 g de fruits secs -- raisans sultanines, pruneaux, figues Lerida, abricots secs, dattes Deglet Nour, fruits confits (fabrication maison), cerises ou canneberges plus amandes et noisettes décortiquées.
225 g de farine Type 65
225 g de brioche en miettes
1 c.c. 'Mixed Spice' -- anglais en bio chez 'Waitrose' - autrement un mélange d'épices - coriandre poudre, gingembre moulu, cassia poudre, muscade moulue, carvi poudre et girofle poudre.
8 oeufs -- (1 oeuf = 65 g)
un verre de vin de Cognac ou Calva.
Trempez les fruit dans le Calva pour quelques heures. Puis mélanger dans l'ordre les ingrédients suivant: farine, épices, fruits secs, brioche, beurre, oeufs et malaxez (selon Mrs Beeton) pour 25 minutes, n'oubliez pas de faire un voeu! Beurrez les moules et le papier cuisson (trois épaisseurs pour chaque pudding) et fermez chaque bol avec le fil de coton ou une ficelle. Laissez cuire à la vapeur -- 6 à 13 heures selon la taille des moules. Gardez-les dans un endroit sec et frais ou mettez-les au congélateur.
HI, I have heard that the best thing is to soke the fruit in the alcohol for a couple of weeks, i know you say overnight in this recipe, but would soaking them for a couple of weeks affect the taste, and if yes, how?
Hiya, I haven't heard of that. Traditionally the pudding was made the year before, so the alcohol along with the butter had a two-fold function to preserve the pudding and also to enhance the flavour. In the old (1861) recipe I use, the fruit isn't soaked at all but both my grand-mother and mother always used to plump up the fruit beforehand and so do I. If you soaked the fruit for several days I don't think it would make much difference to the flavour if it is going to be kept afterwards for a year. Also you would be perhaps concentrating the flavour in the fruit rather than the whole pudding if you were making it just before Christmas. There is a cake called Gâteau Noir, the famous Creole Christmas cake and in that the fruit and spices are simmered in several alcohols and then kept for 5 days before making the cake. The traditional English Christmas cakes and Bride Cakes where also 'fed' with alcohol, where skewers were driven into the cake as it left the oven and alcohol was drizzled into these holes for several months before the cake was eaten. All in all cooking is about experiments and trials so if you've eaten a good pudding and the fruit has been soaked for weeks before, then go for it! Best Wishes Pavlovafowl aka Sue

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Bio: I am passionate about organic farming and food. We have a small homestead or rather a forest garden with rare breed poultry, fantail pigeons and ... More »
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