Chris Thomson's Christmas Plum Pudding
Best's wines may have the long historical legacy of the Thomson family supporting our wonderful wines, but today we look to Chris Thomson to anchor us in our modern era. Chris is the 'women behind the man', an active participant in all thing's Best's, an energetic, warm and friendly mother-to-all who welcomes people from around the world into her home. Chris is passionate about hospitality and a champion of the unique wine and food of Great Western.
½ cup plain flour
1 cup sugar
1 cup bread crumbs (do in a processor or hand blender)
I cup suet
1 cup currants
1 cup sultanas
2 teaspoons mixed spice
1 pudding cloth (calico)
String to tie together
Mix all of the ingredients together, then add water, a bit at a time until moist, but not runny. Sift some flour over the centre of the cloth and spoon mixture into the centre. Gather up the edges of the cloth, enclosing the mixture, a twist firmly. Tie tightly with string to seal, then tie the ends into long loops. Allow a bit of room for the pudding to rise, but not too much.
Gently lower pudding into a pot of boiling water and cover with a tight fitting lid and cook until firm, filing up the water are necessary during cooking to ensure pudding is completely submerged. Keep the water boiling all the time. It is suggested that you also put a pan of something on the bottom of the pot to keep the pudding from sticking.
Cook for approximately 3 ½ - 4 hours.
Untie pudding, peel back cloth and invert onto a plate. Serve with cream or custard and a glass of Sparkling Shiraz of course!