English Plum Pudding. Recipe

English Plum Pudding, also known as Christmas Pudding, is a traditional dessert that has been enjoyed for centuries. Its origins can be traced back to medieval England, where it was initially called "plum pottage." However, it wasn't until the 17th century that it evolved into the rich and flavorful dessert that we know today.

Despite its name, English Plum Pudding does not contain actual plums but is instead a combination of dried fruits, spices, suet, breadcrumbs, flour, and alcohol. The term "plum" was originally used to refer to any dried fruits, such as raisins or prunes, which were commonly used in the recipe.

The recipe for English Plum Pudding has been passed down through generations, and families often have their own cherished variations. It is traditionally made on "Stir-up Sunday," which falls on the last Sunday before Advent. On this day, family members gather to stir the mixture while making a wish and adding coins, charms, or tokens for good luck.

Fun Fact: English Plum Pudding dates back to a time when it was common for families to have access to an oven only once a year. Hence, they would prepare a large batch of Plum Pudding, which would last throughout the year. Consequently, Plum Pudding gained popularity as a Christmas dessert due to its durability.

Now, let's delve into the recipe itself:

Ingredients:
- 2 cups suet (beef fat)
- 2 cups breadcrumbs
- 1 cup all-purpose flour
- 1 cup brown sugar
- 2 cups dried mixed fruits (raisins, currants, sultanas)
- ½ cup candied peel
- ½ cup chopped almonds
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- Zest of 1 lemon
- Zest of 1 orange
- 4 large eggs
- 4 tablespoons treacle (molasses)
- ½ cup stout beer
- ½ cup brandy
- Butter or oil, for greasing
- Brandy, for flaming (optional)

Instructions:
1. In a large mixing bowl, combine the suet, breadcrumbs, flour, sugar, dried fruits, candied peel, almonds, cinnamon, nutmeg, cloves, ginger, lemon zest, and orange zest. Mix well to evenly distribute all the ingredients.

2. In a separate bowl, whisk together the eggs, treacle, stout beer, and brandy until well combined. Pour this liquid mixture into the dry ingredients. Stir everything together until the mixture is fully combined and forms a thick batter.

3. Grease a large pudding basin or heatproof bowl with butter or oil. Spoon the pudding mixture into the greased bowl, filling it up to about ¾ full. Smooth the surface with the back of a spoon.

4. Cut a circle of parchment paper or aluminum foil slightly larger than the top of the bowl. Place it on top of the pudding mixture, then cover the whole bowl with a double layer of aluminum foil, making sure it is tightly sealed around the edges.

5. Place the pudding basin in a large pot or steamer. Fill the pot with enough water to reach halfway up the sides of the bowl. Cover the pot with a lid and bring the water to a gentle simmer. Steam the pudding for 6-7 hours, adding more water to the pot as needed to maintain the water level.

6. Once steamed, carefully remove the pudding from the pot and let it cool completely. Remove the foil and parchment paper, then cover the pudding basin with fresh parchment paper and foil. Store it in a cool, dark place for at least a month to allow the flavors to develop.

7. On the day of serving, reheat the pudding by steaming it for 2-3 hours. To serve, carefully invert the pudding onto a serving plate. If desired, warm some brandy in a small saucepan, then pour it over the pudding and light it with a match to create a dramatic flame (take necessary precautions and ensure safety).

English Plum Pudding is traditionally served with a warm brandy sauce, custard, or a dollop of whipped cream. It is a rich and indulgent dessert, perfect for the holiday season.

Similar dishes around the world include the Italian Panettone, the German Stollen, and the French Bûche de Noël. These desserts all share a similar festive spirit and are often enjoyed during Christmas festivities.

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