Tante Marie’s Christmas Pudding | Tante Marie's Kitchen

Here is a very traditional English (or Canadian) Plum (or Figgy) Pudding recipe. It is usually made in October and kept wrapped in a cloth drenched in brandy in a cool place. Then, it is steamed for 3 hours on Christmas morning and served with Brandy or Hard Sauce.

Ingredients

1 cup flour (1/4 lb.)
1/2 tsp. baking powder
1/2 tsp. allspice
1/4 tsp. nutmeg
2 cups breadcrumbs
2 cups (1/2 lb.) chopped suet (or butter)
1-1/2 cups brown sugar
6 oz. currants
6 oz. sultanas (or golden raisins)
12 oz. raisins
3 oz. mixed peel chopped (candied orange peel – see recipe)
1/4 cup ground almonds
Grated rind of 1 lemon
4 eggs well beaten
brandy

Directions

Mix all the ingredients together thoroughly and add enough brandy, rye, old ale or milk to moisten the whole. Pour into well-buttered molds and leave sit at least one day (preferably 2 weeks). Cover with buttered paper or tin foil and tie it securely in place. Put the molds in a pan of water or steamer and steam for 8 or 9 hours. Serve flaming in a little brandy and with hard sauce.

Makes 2 puddings.

Mrs. Campbell’s Wonder Sauce

Ingredients

2 eggs
2 cups confectioners sugar
2 Tbs. soft butter
2 Tbs. brandy
2 Tbs. rum
1 cup heavy cream

Directions

Beat the eggs well and stir in the sugar. Add the butter, brandy, and rum. Fold in the cream that has been whipped until stiff.

Servers 10 to 15

Serve at Chrismas-time with mince tarts or plum pudding.

Hard Sauce

Ingredients

1/2 lb. sweet butter
1/2 lb. confectioners sugar
3/4 cup Cognac or good brandy
pinch of salt

Directions

Place the butter in a bowl and beat with an electric mixer until light and fluffy. Add the sugar and salt and slowly mix in the Cognac. Beat the mixture about 5 minutes more. Thoroughly chill before serving.