Kevin Byrne's plum pudding
Chef Kevin Byrne of The Mayfield, Terenure (ex head chef at the Canal Bank) has created an easy-to-make, rich plum pudding. Makes three, one-pint puddings.
YOU WILL NEED
200g plain flour
1tsp each cinnamon, nutmeg, ground cloves, ginger, all spice and ground cardamon
200g pitted prunes
500g dark sugar
3 pears, peeled, cored and grated
2 medium carrots, grated
125g butter, chopped into small pieces
70ml Hennessy brandy
Grated zest of two oranges
Grease three pudding basins with butter. Sift the flour into a large bowl, then add the spices and dried fruit, followed by the sugar, breadcrumbs, pears, carrots and chopped butter.
Mix well so that the fruit is evenly covered with flour and spices.
In another bowl, whisk the wet ingredients -- the eggs, Guinness, 50ml of the brandy and orange zest. Add to the dry ingredients and mix well with a spoon.
Fill the pudding bowls to three-quarters full. Cover with a lid, then place them in a large tray and fill up with water until it reaches halfway up the side of the bowls.
Cover the tray with foil and place in the oven at 160Â°C for four hours.
When the puddings are cooked, take the lid off and pour one tablespoon of brandy over each one. Close the lid.
To serve, cook them at 160Â°C for one hour.