Pop Butlers Plum Pudding

It wouldn’t be Christmas without this delicious Pop Butlers Plum Pudding!

• 750grams mixed fruit
• 1 tablespoon vanilla
• 1 tablespoon lemon juice
• 1 tablespoon rum
• 4 cups plain flour
• 1 teaspoon each nutmeg, cinnamon, allspice, cloves
• ½ teaspoon ginger
• 1 teaspoon salt
• 1 1/2 cups brown sugar
• 4 teaspoons bicarbonate soda
• 1 cup of cold water
• 2 tablespoons butter
• 2 cups of hot water

Combine fruit, vanilla, lemon juice, rum and cover and leave overnight. Sift plain flour and add spices, salt and sugar. Dissolve bicarbonate soda in cold water. Melt butter in hot water. Pour liquids into dry mix.

STEAMED PUDDING:

Grease pudding steamer (2 litre/8 cup capacity), line base with baking paper. Spoon pudding mixture into prepared steamer. Place a 30cm x 40cm sheet of foil on bench, grease foil; top with a sheet of baking paper. Fold a 5cm pleat crossways through the centre of both sheets.

Place sheets, baking-paper-side-down over steamer, secure firmly with string or lid. Crush surplus foil and baking paper firmly around rim to help form a good seal; trim any excess.

Place the pudding in a large boiler with enough boiling water to come halfway up side of steamer. Cover boiler with a tight-fitting lid; steam for 6 hours. Replenish with boiling water as necessary to maintain boil and water level during cooking. Stand pudding for 15 minutes before turning out.

STORING PUDDINGS:

Wrap the pudding thoroughly in plastic wrap then place into an airtight container or freezer bag. Refrigerate puddings for up to three months or freeze for one year.

REHEATING PUDDINGS:

Thaw frozen puddings for 2 days in the refrigerator and remove them from the refrigerator 12 hours before reheating.

STEAMED:

Remove the plastic wrap and return to the steamer. Steam for 2 hours following the cooking instructions.

BOILED:

Remove the plastic wrap and tie a clean, dry unfloured cloth on the pudding. Boil for 2 hours following the cooking instructions.

Recipes Hints and Tips:

• Suitable for freezing

Thank you to Raylene Stutley for submitting her family recipe for us to enjoy!