British Plum Pudding

Instructions

1. 1

   Preheat the oven to 180 °C (350 °F).

2. 2

   Butter two 20 x 10-cm (8 x 4-inch) loaf pans. Line with parchment paper, letting it hang over 2 opposites sides.

3. 3

   In a bowl, combine the suet, breadcrumbs, raisins, candied fruit and candied peel. Add the remaining ingredients and stir to blend.

4. 4

   Divide the batter between the pans. Cover and seal tightly with aluminum foil.

5. 5

   Bake in a water bath for 7 hours. The simmering water bath must be maintained halfway up the loaf pans. Add water if necessary during baking.

6. 6

   Remove the puddings from the water and let cool. Unmould from the pans and wrap tightly. They can be stored for up to 3 months in a cool place or in the refrigerator.