Scottish plum pudding

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Ishbel

Executive Chef
Joined
Nov 16, 2004
Messages
2,977
Location
Scotland
4 oz SR flour
4 oz currants
4 oz raisins
4 oz breadcrumbs
4 oz moscovado sugar
4 oz shredded suet
1 large apple, peeled, cored and chopes
half teaspoon mixed spice
half teaspoon cinnamon
half teaspoon nutmeg
2 large eggs
juice and rind of half a lemon
4 tablespoons Navy Rum
1 cup milk (may not need all of this quantity)

Grease a 2 pint pudding basin. Mix all dry ingtedientws together in a large bowl. Add eggs, lemon and rum and sufficient milk to achieve a soft, dropping consistency. Put mixture into the pudding basin. Cover with a circle of greaseproof paper and kitchen foil and steam for 3 hours.

Often served with hard sauce (aka brandy or rum butter) or steaming hot custard.
 
as you often say, Izzy, two countries separated by a common language! Not a plum in sight in that recipe for this Yank.

how many years do I have to serve in HRH's Navy to get the rum?
 
Navy rum is a dark rum that used to be issued to all ship's ratings as a daily ration.... It is a usual caribbean rum but distilled to British tastes, I suspect!

Plum in this sense is any preserved or dried fruits...:)

This was really posted to really muddy the waters re British 'puddings'!!!!
 
I'm muddied as well. What are mixed spices (similar to pumpkin pie spices?) and what's a pudding basin?
 
Don't quote me Andy, but I think it is a mix of cinnamon, allspice, cloves, ginger and nutmeg! We just buy it in a small pot!

A pudding basin is a basin for making puddings in! Usually it is narrower at the bottom than the top, can be pyrex or pottery or even metal.
 
Back
Top Bottom