English Plum Pudding
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English Plum Pudding
A traditional end for your Christmas dinner.
1 cup wholewheat flour
1 1/2 tsps baking powder
1 cup vegetarian suet, margarine or butter
Grated rind of one small lemon
1/2 tsp grated nutmeg
1 cup golden raisins
2 cups raisins
1 cup candied citrus peel
1/4 cup chopped almonds
2 eggs, beaten
2 tbsps clear honey
2/3 cup milk
Combine the flour, baking powder, and suet, add the lemon rind, nutmeg, fruit, peel and almonds. Beat the eggs and whisk together with the honey. Add to the dry ingredients with the milk and mix well. Place into a greased heatproof bowl and cover with wax paper, then foil. Place bowl in saucepan with 1 inch of water and steam for 3 hours, adding more water when necessary. Cool and wrap in clean kitchen towel. Store for 4-6 weeks in refrigerator. On the day of serving, steam for 1 1/2 hours before serving.
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| Mary White |
