There’s some pretty fine dining on Canada’s renown Via Rail. Here’s the diabolically delicious plum pudding recipe serviced on Canada’s transcontinental trains, usually during the winter holidays. But now, having  wrenched the recipe from the Via Rail chefs, you can have this delectable goody all year round

 
Plum pudding recipe

Ingredients: Method:
¾ cup (170 ml)  Chopped beef suet
¾ cup (170 ml) Breadcrumbs
¾ cup (170 ml)  Currants
½ cup + 2 tbsp.(145 ml) Seedless raisins
½ cup + 2 tbsp.(145 ml) Flour
½ cup + 2 tbsp.(145 ml) Sultanas
½ cup (115 ml)  Mixed peel
½ cup (115 ml)  Apples, finely chopped
½ cup (115 ml)  Brown sugar
2     Eggs
¼ cup (60 ml) Walnuts
¼ cup (60 ml)   Almonds
¼ cup (60 ml)  Rum
¼ cup (60 ml)  Stout
1 tbsp. (15 ml)  Lemon juice and zest (finely grated)
1 tbsp. (15 ml)  Orange juice and zest (finely grated)
½ tsp.  Vanilla extract
½ tsp. Baking soda
½ tsp.  Cinnamon
¼ tsp. Almond extract
1 pinch each  Ginger, Nutmeg, Allspice, Salt
1. Wash raisins, sultanas and currants. Steam these ingredients for a few minutes to soften, then add the rum, orange and lemon juices (keep zest for step 2), and the vanilla and almond extracts. Let stand for 12 hours.
2.
Whip eggs thoroughly. Mix in the chopped apples, zest and mixed peel. Add the raisin mixture from Step 1. Mix well.
3.
Combine the remaining dry ingredients with the chopped nuts and chopped suet. Add the wet mixture from Step 2. Mix well.
4.
Pour the mixture into a mould and cover with a well-floured cloth.
5.
Tie the cloth securely around the mould with string. Plunge in boiling water and simmer for 4–5 hours.

Tips for making your plum pudding special:
– Include small coins in the pudding mixture!
This once common tradition dictates that those lucky enough to find a coin in their share will have a prosperous year. Kids will especially love the treasure hunt. Wash the coins before adding to the mixture and remember to warn the family before they dig in.
– Flame it up!
Pour hot rum or whiskey around the pudding and either ignite it in the kitchen and rapidly bring it forth, or flame it at the table. The flame will burn out once the alcohol is consumed. Keep out of reach of children
Make it saucy! Plum pudding is best served with a sauce – a simple hard sauce or something sweeter flavoured with lemon, caramel or vanilla.

You have been invited to be part of a recipe exchange/ Send to barbara3@rogers.com

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