This recipe makes 8-10 individual sized plum puddings.
You will need
~ 175g (6oz) raisins
~ 175g (6oz) sultanas
~ 175g (6oz) currants
~ 175g (6oz) soft light brown sugar
~ 175g (6oz) The Little Mill wholemeal/spelt bread, breadcrumbs
~ 175g (6oz) finely chopped suet
~ 55g (2oz) candied peel (preferably homemade)
~ 55g (2oz) chopped almonds
~ 3 eggs
~ 1 Bramley’s Seedling cooking apple, coarsely grated
~ 35ml (1 ¼fl oz) Jamaican rum
~ Rind of ½ unwaxed lemon
~ 2 whole cloves, pounded (not ground cloves)
~ A tiny pinch of salt
Mix all the ingredients together very thoroughly and leave overnight. Don’t forget, everyone in the family must stir and make a wish! The next day, stir again for good measure and fill into tiny 150ml (1/4 pint) lightly greased pudding bowls or espresso cups.
Cover with a double thickness of greaseproof paper that has been pleated in the centre and tie it tightly under the rim with cotton twine, making a twine handle also for ease of lifting.
Steam in a covered saucepan of boiling water for 1¼ hours. The water should come halfway up the side of the bowl or cups. Check every half hour or so and top up with boiling water if necessary. Allow to get cold and re-cover with fresh greaseproof paper. Store in a cool, dry place until required.
On Christmas Day, or whenever you wish to serve the plum pudding, steam for a further half an hour. Turn the plum pudding out of the bowl onto a very hot serving plate, pour over some whiskey or brandy and ignite. Serve immediately on very hot plates with brandy butter.