Apples & Sage Plum Pudding
This is my family traditional plum pudding. I have such fond memories of poking the coins into the pudding as mum was making it and making a wish with each coin (and of course then getting to lick your fingers). We still use the old silver coins in our puddings; reminding us of the days that dad used to swap out the coins for modern day currency. Preparing a cloth the traditional way allows the plum pudding to capture all the aromas and gives it a texture unlike a modern day steamed pudding.
125g Prunes Pitted
60g Cherries Dried
60g Mixed Peel
125g Raw Almonds
1 Tsp Cloves Ground
1 Tsp Ginger
2 Tsp Nutmeg
4 Tsp Cinnamon
½ Tsp Bicarb Soda
½ Cup Water
250g Rapadura Sugar
¼ Cup Brandy
250g Plain Flour
Cream butter, sugar and eggs.
Mix all dry ingredients in another bowl .
Gradually add dry ingredients to butter; add the lemon and vanilla essence.
Boil cloth until soaked and hot to sanitize; remove with rubber gloves and a wooden spoon.
Rinse the cloth and sprinkle with flour.
Line a colander with the cloth and fill with pudding mixture.
Gather the ends of the cloth and tie with kitchen string.
Place into boiling water and slowly simmer for 8 hours.