Plum Pudding

Ingredients

• Flour (maida) 1 cup (120 g)
• Brown sugar (can use shakkar) 1 cup (250 g)
• Dalda or ghee ¾ cup (180 g)
• Fresh bread, grated ¾ cup
• Eggs, beaten till even 3
• Milk ¼ cup (60 g)
• Salt ½ tsp
• Grated rind and juice of one orange
• Raisins (kishmish), seedless 250 g
• Almonds, chopped 30 g
• Apple, grated 1
• Candied peel, chopped fine 60 g
• Currants 250 g
• Sultanas (munakka) 250 g
• Nutmeg, grated ½ tsp
• Cloves, powdered ¼ tsp
• Cinnamon, powdered ¼ tsp
• 2 greased pudding basins (these come with a lid). Alternatively you can use a cake tin which can be covered with cloth and tied tight.

Preparation

• If using alcohol, place the raisins, candied peel, currants and sultanas in a bowl and cover with Brandy or Rum. Leave thus for a week or ten days, stirring 2-3 times a day.

• To make: Place all ingredients together in a bowl and mix well. Transfer into the container and either boil for 6-8 hours, or cook in a pressure cooker for 1 hour, or 3 hours in a water bath in an oven.

• Serve hot with cream or ice cream on the side.