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Uxbridge Plum Pudding, London

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A cosy trencherman’s pudding from a suitably suburban setting. Perhaps the origins of this stomach-filler lie in Uxbridge’s past as the milling centre for London, centuries ago supplying the capital with much of its flour, though its addition (adulteration?) of mashed potatoes doesn’t quite fit that scenario. And just to be clear, it has no plums.
Take quarter of a pound each of suet, plain flour, white sugar, grated carrot and mashed potato. Add to this a two ounces of candied peel and six ounces or a bit more of currants or sultanas; and half-a-teaspoon of grated nutmeg or more if you like the flavour to be pronounced. Mix well then put in a buttered pudding basin, cover with an improvised lid of a small plate or saucer, wrap the lot in a clean cloth or tea-towel (not one that has been in service unwashed for a while please) to keep the lid tight, then put the whole artefact in boiling water. Cook for four hours or longer if it doesn’t smell done, topping up the water as you go.
Transfer the basin to a medium oven for 10 or 15 minutes to dry it a bit if the boiling water has got in, and serve turned out on a plate with custard, brandy butter, or something similar to give a bit of lubrication to the dish. Not one for those counting calories, nor for the summer months, and certainly not to be served topped with a coffee foam.

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