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Christmas Plum Pudding
from the winter kitchen of Sharmagne Leland-St. John

1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon  baking soda
1/2 teaspoon salt
2 cups fine dry bread crumbs
1 cup ground suet
2 eggs
3/4 cups dark molasses
3/4 cup fresh squeezed orange juice
3/4 cup evaporated milk
1 tablespoon flour for dusting
1 cup dried glazed mixed fruits
15 ounces raisins
Boiling water

Into a large bowl, sift or mix together all the dry ingredients with the exception of the flour. Add the suet, eggs, orange juice and milk.  Sprinkle the flour over the dried fruits and raisins.  Toss lightly.  Add to the pudding mixture stirring well to blend.  Pour into a 2 quart greased pudding mold.  Place mold on a rack in a deep kettle.  Pour boiling water to half the depth of the mold.  Steam for 5 hours adding additional water during steaming as necessary.

You may drizzle a bit of confectioner's sugar icing over the pudding after it has been removed from the mold and ready to serve.

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