Easy recipe Traditional Plum Pudding Recipe

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three hundred and fiftyg raisins, coarsely chopped about three hundredg sultanas one x about three hundredg pkt Sunbeam currants one hundred and eighty-fiveml (about three/four cup) rum Melted, butter (Recipes by ingridients butter) to grease two hundredg, butter (Recipes by ingridients butter) at room temperature two hundredg (one cup, firmly packed) brown sugar four eggs, at room temperature one hundred and fourtyg (about two cups) fresh breadcrumbs (Recipes by ingridients breadcrumbs) (made from day-old bread) one hundred and fifteeng (about three/four cup) plain flour (Recipes by ingridients flour) seventy-fiveg (one/about two cup) self-raising flour (Recipes by ingridients flour) one teaspoon ground nutmeg one teaspoon ground cinnamon Bought vanilla custard, warmed, to serveStep one Place raisins, sultanas and currants in a glass or ceramic bowl. Stir in the rum. Cover and set aside, stirring every few hours, for six hours to macerate. Step about two Brush a about twoL (eight-cup) capacity pudding (Recipes by ingridients pudding) basin with melted butter (Recipes by ingridients butter) to grease. Line the base with non-stick baking paper. Step about three Use an electric beater to beat the butter (Recipes by ingridients butter) and sugar in a large bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the, breadcrumbs (Recipes by ingridients breadcrumbs) combined, flour (Recipes by ingridients flour) nutmeg and cinnamon. Add the raisin mixture and stir to combine. Spoon into the prepared basin. Smooth the surface. Traditional Plum Pudding Recipe. Step four Place an upturned heatproof saucer in the base of a large saucepan. Fill one-third of the saucepan with boiling. water (Recipes by ingridients water) Bring to a simmer over low heat. Step about five Cut a thirtycm-square piece of non-stick baking paper and a thirtycm-square piece of foil. Traditional Plum Pudding Recipe. Place the paper on top of the foil and fold to make a wide pleat in the centre. Place over the basin, foil-side up. Tie a double piece of kitchen string under the rim of the basin to secure foil. Traditional Plum Pudding Recipe. To make a handle, tie a double piece of string loosely over the top of the basin. Scrunch the paper and foil around the rim so they dont get wet. Step six Use the handle to lower the basin onto the saucer in the saucepan. Add enough boiling water (Recipes by ingridients water) to reach two-thirds of the way up the side of the basin. Traditional Plum Pudding Recipe. Step about seven Simmer, covered, adding more boiling water (Recipes by ingridients water) when necessary, for four hours or until a skewer inserted into the centre of the pudding (Recipes by ingridients pudding) comes out clean. Step eight Set aside for about five minutes before turning out onto a serving plate. Cut into wedges and serve with custard.. Traditional Plum Pudding Recipe.