GRANDMA BELL'S PLUM PUDDING RECIPE.

GRANDMOTHER BELL. 1940'S.

85g/ 3oz light brown sugar,

115g/ 4oz  butter or margarine,

115g/ 4oz  maple or golden syrup.

115g/ 4oz sultanas,

 2 cups self raising flour,

 1 egg,

 ½ teaspoon bicarb soda dissolved in a little warm water,

½ cup chopped almonds,

2 tablespoons black coffee or coffee essence,

1 tablespoon brandy (if desired)

PLUM PUDDING.

Warm the butter, syrup, and coffee stirring until melted but not hot. Allow to cool. Add the beaten egg, sift in flour, then add sultanas, almonds, brandy, and lastly the soda. Beat quickly and thoroughly. Spoon the mix in to a greased pudding basin or pudding steamer, smooth the mixture gently with the back of a spoon. Cover with a double layer of greaseproof or baking paper, then a layer of aluminium foil and tie securely with string. Set over a saucepan of simmering water and steam the pudding for 2 and 1/2 hours, adding water to the pan if needed.