Food from the British Isles is Good: Andy's Own Sunday Sweets

I've pointed you all to Cake Wrecks, right? My dear friend Jen (who I actually don't know...but I want to be her friend) takes her Sunday post as a break from her usual lambasting of ridiculously decorated cakes to celebrate masterpieces of the pastry world! These "Sunday Sweets" have inspired me to create my own culinary blog - "Food from the British Isles is Good."

(Given the inspiration of Cake - here's the reading music for today - "Alpha Beta Parking Lot," by Cake)



Anyway - what I really wanted to share with you was the first recipe I've gathered on my journey - Plum Pudding! Think fruitcake, because you have to let it mature, but DELICIOUS.

Our story today begins with the Rev. John Braithwaite, the minister at Dunmurry Presbyterian Church (my second placement). After my first Sunday Service at their church, I was invited to the manse (the minister's home) for a Sunday Supper - which is quite a bit like Thanksgiving dinner in the States - loads of delicious food, gravies, veg, and delightful desserts. Before supper, we sat, had a spot of tea, and had a good chat. The Reverend's son was serendipitously back from the Congo for his brother's wedding - so it was quite a special occasion. This is where we get back to our story - Mary, Rev. Braithwaite's wife, pulled out a Plum Pudding for dessert - this is the sort of thing that you can't just whip up before dinner - it has to be saved, and let mature, like a good wine (or any wine, for that manner).

Nine months ago, Mary cooked up several of these puddings, and only pulls them out for the most important of occasions - like the brief return of a son from West Africa!

So here we go:

Compile the following ingredients.

Dry:
1/2 lb. plain flour
1/2 lb. breadcrumbs
1 lb. shredded suet (preferably vegetarian suet - not sure where you can get this in the States, though)
1 lb. dark brown sugar
zest of 2 lemons
1/2 tsp. baking soda
1/2 grated carrot
1/2 grated apple
3/4 lb. raisins
1/2 lb. currants
1/2 lb. ground almonds
1 tsp. mixed spice - ground allspice, cinnamon, clove, ginger, nutmeg
1 tsp. salt
1/2 tsp. ground nutmeg, cinnamon, and cloves (extra!)

Mix all of these dry ingredients and then add 6 eggs. Divide this mixture between 3 bowls (plastic, preferably) and then cover tightly. Place in boiling water and keep at boiling for 4 hours. Store for an indefinite period - up to a year or two or more, probably - and when you want to use them, boil for two hours.

They're delightful with a cover of warm custard and ice cream, and Brandy Butter (mix a little unsalted butter, icing sugar, and a splash of brandy).

Traditional British Isles dessert. Enjoy (three months later).