In this case, this year, success! It tastes excellent, rich and delicious, especially with just a touch of post-flame brandy. These puddings seem to freeze well, too, which is helpful if the pudding is large and your spouse won’t stop making cookies…
Another culinary quest satisfied!
Although I think I will make a note to increase the cinnamon in 2027…
#PlumPudding

The pudding boils for around seven~7 hours. The pudding might scorch, especially if I get distracted by a needy Chinook and forget to add more water. It might become inextricably stuck to the cloth. It might break into a dozen pieces when it turns out. That’s how adventure works: you don’t know the ending.
I love the simplicity of boiling, and I love that a lot of the suet melts into the water instead of being locked in the pudding. The resulting taste and texture are excellent.
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Finally, we reach the bottom of the photo! A bowl full of dark raisins, golden raisins, and currants, soaked for hours in strong tea and then drained. The soaking step isn’t in my original recipe. However, for someone who bakes barmbrack every year, it’s automatic. It’s also delicious.
Wheew. So, everything is ready. Next, I grab a large bowl and a sturdy spoon, stir everything together, and leave it for an hour to let the flavors combine.
#PlumPudding