Wartime Plum Pudding Recipe
Wartime Plum Pudding Recipes
8 oz self-raising flour
1 tsp baking powder
2 oz butter
6 oz dried fruit
1 tsp cocoa powder
2 tsp mixed spice
2 oz sugar
1 oz grated raw carrot
1 oz grated raw potato
2 eggs, beaten
3 tbsp milk
- Sift the flour, salt and baking
powder into a bowl.
- Rub the butter into the flour.
- Mix the fruit with the cocoa
powder and the mixed spice, add the fruit and the sugar to the flour
- Mix well, stir in the grated
carrot and potato.
- Add the beaten eggs and mix well,
add enough milk to make dropping consistency.
- Turn in to a greased 2.5 pint
pudding basin, cover with a double layer of greased greaseproof
paper, with a pleat down the centre to allow for expansion, and a
pudding cloth or foil.
- Steam for 90-120 minutes, serve
with brandy butter or sauce.
Add the finely grated zest of 1 orange or
lemon. Replace 3 oz of the dried fruit with chopped dried apricots. Add
ground cinnamon or ginger instead of the mixed spice.
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