CookEat Recipe
Artusi Plum Pudding
A boiled cloth pudding of dried grapes, candied citrus, finely diced bread and suet, served warm with rum; it contains no plums.
Method
Steps
Step 1
Gather the ingredients: 3 eggs; 90 g fine caster sugar; 90 g large dried Muscat grapes or zibibbo raisins, seeds removed; 90 g sultanas; 90 g soft crustless white bread; 90 g food-grade raw mutton kidney suet, membranes removed; 45 g candied citron peel; 45 g candied orange peel; 45 ml rum for the mixture; 45 ml additional rum for serving, or cognac.
Step 2
Remove the seeds from the dried Muscat grapes. Cut both candied peels into short thin strips. Trim all membranes from the mutton kidney suet and cut it and the soft bread into very small dice. Do not melt the suet. For the veal alternative, replace the 90 g mutton kidney suet with 90 g food-grade raw veal kidney suet and trim and dice it in the same way.
Step 3
Beat the three eggs lightly in a separate bowl. Mix with the sugar, prepared dried fruit, bread, suet, candied peels and the 45 ml mixture rum. Cover and rest for about 3 hours in the refrigerator at 4°C or colder; this preserves the source’s several-hour rest with chilled handling.
Step 4
Prepare a clean unprinted food-safe cotton pudding cloth, rinse it in boiling water and wring it out carefully. Put the mixture in the cloth and tie securely with kitchen string into a compact ball. Put a trivet in a large pot so the pudding cannot touch its bottom. Bring enough water to cover the ball to a boil, lower it in carefully and reduce to a gentle boil.
Step 5
Keep the pudding covered by gently boiling water for 3 hours, adding boiling water when needed and keeping the cloth away from direct contact with the pot bottom. This is one hour for each of the three eggs, as in the source. Lift out carefully, drain briefly and remove the cloth without tearing the pudding. Check that the centre is thoroughly cooked and at least 74°C.
Step 6
Make a small hollow in the top. Warm the separate 45 ml serving rum, or the same quantity of cognac, gently away from the bottle. Remove from heat and pour into the hollow so it spreads over the pudding; do not ignite. Serve hot, cut into six portions. The non-ignited finish replaces the historical flaming service and is not alcohol-free. Cool leftovers promptly, refrigerate within 2 hours at 4°C or colder and use within 2–3 days.
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