(*) For a pudding mold of 1.7 l or possibly two smaller pudding molds.
To prepare plum pudding you need 48 hours. On the first day all ingredients are mixed and kneaded into a pudding mass, on the second day the pudding is cooked.
Mix raisins, currants, candied citrus peel and almond kernels together thoroughly. Stir in bread crumbs, sugar, fat and grated lemon peel. Sift out the flour and spices, add them together with the beaten eggs, the juice of one lemon and the stout and mix thoroughly. Leave to rest for one night.
A day later, grease the pudding mold well and pour in the quantity. Cover with a double layer of greased parchment paper (a little slack to allow the pudding to rise). Meanwhile, place in a water bath for about 8 hours (large ones) or about 6 hours (smaller ones).
Cool the finished pudding. When cool, cover with fresh parchment paper and store refrigerated and dry until ready to use. Can be stored for up to one year.
Make warm again before using, such as in a water bath for about 120 minutes or until warmed through again.
Tip: Stock up on a range of high quality spices – it pays!
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