IRISH-AMERICAN-L Archives

Archiver > IRISH-AMERICAN > 2006-12 > 1166033288


From: Pat Connors <>
Subject: [IRISH-AMER] Plum Pudding Recipe
Date: Wed, 13 Dec 2006 10:08:08 -0800


Thanks to the Irish Heritage Newsletter...
Elizabeth O'Connell's Plum Pudding
By Darina Allen
http://www.irishabroad.com/Culture/Kitchen/Recipe.asp?RcpID=28

Ingredients:
12 ozs (340g/2 cups) raisins
12 ozs (340g/2 cups) sultanas
12 ozs (340g/2 cups) currants
12 ozs (340g/2-3 cups) brown sugar
12 ozs (340g/6 cups) white breadcrumbs
12 ozs (340g/3 cups) finely-chopped beef suet
4 ozs (110g/2 cup) candied peel (preferably home-made)
2 cooking apples, diced or grated rind of 1 lemon
3 pounded cloves (2 teaspoon)
a pinch of salt
6 free range eggs
22 fl ozs (62ml/generous 3 cup) Jamaica Rum
4 ozs (110g/: cup) chopped almonds

Candied Peel
5 oranges
5 lemons
5 grapefruit (or all of one fruit)
3 lbs (1.35kg/6 cups) sugar
Water
1 teasp. salt

Directions:

This recipe makes 2 large or 3 medium puddings. The large size will
serve 10-12 people, the medium will serve 6-8.

Mix all the ingredients together very thoroughly and leave overnight;
don't forget, everyone in the family must stir and make a wish! Next
day, stir again for good measure. Fill into pudding bowls; cover with a
double thickness of greaseproof paper which has been pleated in the
centre, and tie it tightly under the rim with cotton twine, making a
twine handle also for ease of lifting.

Steam in a covered saucepan of boiling water for 6 hours. The water
should come half way up the side of the bowl. Check every hour or so and
top up with boiling water if necessary. After 6 hours, remove the
pudding. Allow to get cold and re-cover with fresh greaseproof paper.
Store in a cool dry place until required.

On Christmas Day or whenever you wish to serve the plum pudding, steam
for a further 2 hours. Turn the plum pudding out of the bowl onto a very
hot serving plate, pour over some whiskey or brandy and ignite. Serve
immediately on very hot plates with Mrs. Hanrahans Sauce or Brandy Butter.

You might like to decorate the plum pudding with a sprig of holly;
however take care, because the last time I did that I provided much
merriment by setting the holly and my fringe on fire - as well as the
pudding!

Left Over Plum Pudding

Plum pudding is so rich that there is often a piece left over. The most
yummy way to serve it is to cut it into thick slices, about ¾ inch. Fry
gently in a little butter on the pan, first on one side and then on the
other until plump and juicy. Serve with brandy butter or Mrs. Hanrahans
Sauce.

Cut the fruit in half and squeeze out the juice. Reserve the juice for
another use, perhaps home-made lemonade. Put the peel into a large bowl
(not aluminium), add salt and cover with cold water. Leave to soak for
24 hours. Next day throw away the soaking water, put the peel in a
saucepan and cover with fresh cold water. Bring to the boil cover and
simmer very gently until the peel is soft, 3 hours approx. Remove the
peel and discard the water. Scrape out any remaining flesh and membranes
from inside the cut fruit, leaving the white pith and rind intact. (You
could do the next step next day if that was more convenient).

Dissolve the sugar in 12 pints (900ml/3: cups) water, bring it to the
boil, add the peel and simmer gently until it looks translucent, 30
minutes approx. Remove the peel, drain and leave it to cool. Boil down
the remaining syrup until it becomes thick and syrupy but before it
turns to a caramel. Remove from the heat and put the peel in again to
soak up the syrup. Leave for 30 minutes.

Fill the candied peel into sterilised glass jars and pour the syrup
over, cover and store in a cold place or in a fridge. Alternatively,
cool the peel on a wire rack and pour any remaining syrup into the
centres. Finally pack into sterilised glass jars and cover tightly. It
should keep for 6-8 weeks or longer under refrigeration.

Candied Peel for Petit Fours

Cut the freshly made candied peel into 3-2 inch (5mm-1cm) thin slices,
roll in castor sugar and serve with coffee.

Alternatively dip one end of candied orange peel in melted dark
chocolate, allow to set and serve.


--
Pat Connors, Sacramento CA
http://www.connorsgenealogy.com

This thread: