Name: Tessa's Christmas Plum Pudding - British
Ingredients: 8 oz Unsalted butter; 8 oz Dark muscovado sugar; 1 1/2 oz Black treacle; 2 lg Eggs; 2 oz Self raising flour; 1/2 ts Ground mixed spice; 1/2 ts Ground cinnamon; 1/2 ts Ground nutmeg; 1 tb Cocoa powder; 5 1/2 oz Fresh brown breadcrumbs; Zest and juice of 1/2 lemon; 1 tb Ground almonds; 100 ml Milk; 100 ml Brown ale; 50 ml Brandy; 50 ml Dark rum; 1/2 sm Apple; grated; 7 oz Currants; 7 oz Sultanas; 7 oz Raisins; 1 1/2 oz Dried mixed peel; chopped; 2 oz Dates; chopped; 2 oz Dried apricots; chopped; 2 oz Prunes; chopped; 2 oz Walnuts; roughly chopped

The tendency today is to stress the equality of men and women by minimizing the unique significance of our maleness or femaleness. But this depreciation of male and female personhood is a great loss. It is taking a tremendous toll on generations of young men and women who do not know what it means to be a man or a woman. Confusion over the meaning of sexual personhood today is epidemic. The consequence of this confusion is not a free and happy harmony among gender-free persons relating on the basis of abstract competencies. The consequence rather is more divorce, more homosexuality, more sexual abuse, more promiscuity, more social awkwardness, and more emotional distress and suicide that come with the loss of God-given identity.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains	British	Twelve, Chefs, Of, Christmas	1	servings

INGREDIENTS

8	oz	Unsalted butter
8	oz	Dark muscovado sugar
1 1/2	oz	Black treacle
2	lg	Eggs
2	oz	Self raising flour
1/2	ts	Ground mixed spice
1/2	ts	Ground cinnamon
1/2	ts	Ground nutmeg
1	tb	Cocoa powder
5 1/2	oz	Fresh brown breadcrumbs
		Zest and juice of 1/2 lemon
1	tb	Ground almonds
100	ml	Milk
100	ml	Brown ale
50	ml	Brandy
50	ml	Dark rum
1/2	sm	Apple; grated
7	oz	Currants
7	oz	Sultanas
7	oz	Raisins
1 1/2	oz	Dried mixed peel; chopped
2	oz	Dates; chopped
2	oz	Dried apricots; chopped
2	oz	Prunes; chopped
2	oz	Walnuts; roughly chopped

INSTRUCTIONS

This pudding should be prepared the day before you want to serve it. This
recipe will make 10 individual puddings or two x one pint puddings.
Grease well 10 individual pudding tins and put circles of greased paper in
the bottom. Cream the butter, sugar and black treacle. Add beaten eggs,
sieved flour, spices, cocoa powder and breadcrumbs and fold all together.
Add the lemon zest and juice, ground almonds and milk. Gradually add the
fruits, spirits, nuts and ale and stir all together well. Make a wish!
Leave overnight to develop the flavour and darken the colour. The next day,
preheat the oven to 130C. Fill the prepared pudding tins and cover with
foil. Bake in a bain marie for approximately 2 hours until firm.
Allow to cool for half an hour or so and then remove from tins with a firm
shake.
I like to serve this with brandy cream and a swirl of sharp raspberry puree
to cut through the richness.
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