Plum Pudding was traditionally served at Christmas after the main meal. This recipe dates back to the the mid 19th century and was passed down through the Wright family from the Haworth area of West Yorkshire. It uses dark beer – stout in particular – to give it body and flavour.
Ingredients
- 8 oz (225g) plain flour
- 8 oz (225g) breadcrumbs
- 8 0z (225g) shredded suet
- 8 oz (225g) sugar
- 1 egg
- 1 gill (quarter pint/5 fl oz) stout
- 8 oz (225g) raisins
- 8oz (225g) currants
- Half ( ½ ) a teaspoon nutmeg
- Half (½ ) a teaspoon mixed spice
- 3 teaspoons baking powder
- Milk to mix
Method
- Mix the shredded suet with the flour, breadcrumbs and sugar
- Stir in the dried fruit, spices and baking powder
- Beat the egg and add it to the pudding mixture together with the stout and a little milk
- Transfer it to a pudding basin, tie the top with a cloth (or cover and tie the top securely with foil) and steam it gently for six hours
- Serve with a sweet white sauce.
Source: Victoria Wright. A Haworth Kitchen. Recipes from the home of the Brontes (1981) Watmoughs Ltd.
