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Whether you're planning an elaborate menu or only going in advance for tomorrow's Plum pudding. This recipe comes in many decades of enjoying it at kitchen. I realize that including a few ingredients to some recipe provides thickness to what is usually bland. You may well be searching for lighter meals to produce together along with your leftovers. Pleasant and light Plum pudding ideal for post-vacation. The substances in this recipe receive your tongue thumping, and are very waist-friendly once you need a'snack' after a busy trip. Employing a few ingredients as alternate options, this soup is filled using a fall and spicy flavor which makes it creamy. The perfect Plum pudding to warm you up on cold winter days. Great for using leftover.

Excellent method to waste one component. This can be a superb Plum pudding plus one among my favorites. If you are concerned regarding the nutrient value of some of these dishes, avoid being. Though it can be reduced in calories, even if you are not finding much nutrient value from it, it won't sustain you personally, and you will only end up hungry once more and eating a lot more calories than you would need. Nutrition facts tags inform you exactly what's in the foods you consume. It makes it possible to determine if you are in possession of a healthy and balanced diet. Just about every recipe we share needs to get an ingredient label. Some recipes provide nutritional simple actuality info. The fixing label lists the exact number inside the area beneath. They are listed for every serving and as a percentage of the everyday price.

How to make Plum pudding

Yield = 8
Prep time: 6:30
Cook time: 3:00
Total time: 9:30

Ingredients

2 cups self-raising flour
1 cup caster sugar
1kg dried mixed fruit
1 tablespoon bicarbonate of soda

Method

Step 1 Combine flour, sugar and fruit in a large bowl. Combine bicarbonate of soda and 2 cups hot water in a large jug. Add bicarbonate mixture to fruit mixture. Using a flat-bladed butter knife, mix until combined. Cover with plastic wrap. Store in a cool place overnight.
Step 2 Wearing rubber gloves, dip a calico cloth in boiling water. Boil for 1 minute. Remove cloth. Squeeze out excess water. Spread cloth on bench. Rub 1/2 cup plain flour into centre of cloth to cover around 40cm in diameter (leave flour a little thicker in the centre of cloth where the 'skin' on the pudding will need to be thickest).
Step 3 Stir pudding mixture. Place in centre of cloth. Gather cloth around pudding, avoiding deep pleats. Tie cloth tightly with string as close to mixture as possible. Pour water into a large saucepan until two-thirds full. Bring to the boil over high heat. Reduce heat to medium. Gently lower pudding into water. Suspend pudding by tying string to pan handles. Ensure water covers pudding at all times (add more boiling water if needed). Cover with a tight-fitting lid. Boil for 3 hours.
Step 4 Remove pudding from pan. Place in a colander. Remove string and carefully start peeling back cloth, scraping the 'skin' back onto the pudding with a palette knife if necessary. Invert pudding onto a plate. Peel cloth away completely. Stand for 15 minutes. Serve.