Kiah's 1st Plum Pudding

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the alcohol and all the fruit in a large bowl. Mix well, then cover with plastic wrap and leave to macerate in the fridge for at least 1 week.

Step 2

Line an 8 cup capacity 22cm pudding basin with a pudding cloth.

Step 3

Grate the butter into a large bowl, add sugar, then cut through until the butter is evenly coated with sugar. Fold through the dry ingredients. Add lightly whisked eggs and essence, mixing well. Add the soaked fruit and fold through until just combined.

Step 4

Spoon the mixture into the prepared pudding basin. Tie the cloth with a rubber band and put the lid on. Cover with 2 sheets of baking paper and 2 sheets of foil.

Step 5

Place on a trivet, or an upturned saucer, into a large stockpot, then add the basin. Pour boiling water into the pot until it comes 1/3 of the way up the sides of the basin. Cover the pot with a lid. Bring to the boil and cook for 6 hours. To ensure the pudding doesn’t boil dry, replenish the pot with boiling water every 30-40 minutes.

Step 6

When cooked, cool in the pot for 1 hour, then refrigerate for 24 hours before lifting from the basin.