Ides of November – Plum Pudding
1 cup Thompson raisins
1 cup Muscatel raisins
1 cup Sultana raisins
1/3 cup well-packed currants (rise through sieve and pat dry) 1/3 cup candied cherries (red and green)
Juice from 1/3 of a lemon
Zest from 1/3 of a lemon
1/3 cup lemon peel
1/3 cup chopped Granny Smith Apple
Add the following ingredients to the above fruit mixture. Mix well and allow to soak covered at room temperature for 24 hours or more.
1/3 cup soft brown sugar
1/3 cup honey or corn syrup
1 tbsp of molasses
2 tbsp of brandy
1/4 cup of Ides of November – Get your Scarf on Geddy
Combine the following dry ingredients in a small bowl.
2 cups Bread Crumbs from day-old white bread (packed) 1/3 tsp Cinnamon (ground)
1/3 tsp Nutmeg (ground)
1/2 tsp Allspice (ground)
1/4 tsp Ginger
1/4 tsp Cloves (ground)
Combine the following wet ingredients in a small bowl
2 Extra Large Eggs, beaten 1/3 Cup Canola Oil
Mix all dry ingredients in a bowl and slowly combine with wet ingredients, alternating between the wet fruit mixture and the egg and oil mixture. The mixture should be moist but not totally wet. Add extra bread crumbs if too wet. Add an additional 1 tbsp of brandy or 1/4 cup of Ides of November if too dry.
Take your plum pudding bowl and generously grease it lumpily with butter. Put the raisin mixture in the bowl and press down with the form rising in the middle for shape.
Put Parchment Paper on top of the plum pudding mould and cut off the tips around the bowl. Cover the bowl and parchment paper with extra strength tin foil and tie around with a string.
Put the bowl in cheese cloth and knot it loosely at the top. Lower the bowl into cold water in a tall pot (standing on a metal trivet or crumpled foil) so that the water reaches halfway up the sides of the bowl. Bring to a boil and reduce head to simmer pudding for 5-6 hours. Cover saucepan and add boiling water every hour.
Store in a cool place with or without the cheesecloth tied around it. Before serving, reheat in the same manner as above for approx. 1-1.5 hours