Sat, Dec 04|
Mother Hurley's Christmas Plum Pudding
Please join me as we begin Mother Hurley's recipe for Christmas Plum Pudding. We will start our pudding this weekend to be ready in time for Christmas.
Time & Location
Dec 04, 2021, 2:00 PM – 3:00 PM EST
About the event
1/2 Lb Butter
1/2 Lb Sugar
1/2 Lb Currants
1/2 Lb Raisins
1/2 Lb Sultanas
4 oz candied peel
4 oz Cherries
1 Tart Apple
Juice and rind of one Orange and one Lemon
3 oz Breadcrumbs
1 1/2 oz Flour
4 -5 Eggs
2 oz Whole Alonds
4 Tbs Rum
1/2 tsp Salt
1 tsp Allspice
Combine currants, raisins, sultanas and rum, let soak for 3-4 hours or overnight
Cream the butter with the sugar, a hand mixer works well
Add eggs one at a time mixing in as you go.
Sift in Allspice and Salt.
Add the remainin ingredients into the batter and mix well.
Place the misture into the bowls to within 1 inch of the top.
Seal bowls with parchment paper and foil to ensure no water gets in. Make a handle with string for easy lifting
Place bowls in saucepans and fill with hot water roughly up to the level of the pudding in the bowl. Keep an eye on the water as they need additional water as the puddings steam.
About an hour before recommended cooking time start to check to see if the pudding is cooked by insrting a skewer into it. If the skewer comes out clean the pudding is done.
Place pudding, covered, in a cool dry place. Add a tablespoon of rum every three to four days. Age them for as long as you like. Four to five weeks is optimal.
1 lb - 4 hours
2 lbs - 6 hours
Pressured cooked 2 to 3 hours