Plum pudding does not contain any plum! This goes back to the Victorian practice of substituting dried plums with other dried fruits, such as raisins. Dried plums or prunes were so popular that any goods which contained dried fruits were referred to 'plum cakes' or 'plum puddings'. And sure looks like a cake not pudding. But it does use a lot of brandy. What were you expecting?
The creek you looking down on here contains no plums either (or brandy or suet?! And when cache was placed, had no flowing water. What were you expecting?
Just in case you want to make the dessert:
Active Time: 30 mins Stand Time: 3 days THREE DAYS, I’M HUNGRY NOWTotal Time: 3 days 9 hrs
Ingredients: For the pudding:
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2 cups water
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2 cups (about 9 1/2 ounces) dried currants
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1 ½ cups (about 7 ounces) stemmed and chopped dried figs
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1 cup (about 4 3/4 ounces) raisins
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1 cup (about 2 3/8 ounces) fresh breadcrumbs
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1 cup packed dark brown sugar
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¾ cup (about 3 1/4 ounces) all-purpose flour
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2 teaspoons ground cinnamon
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1 ½ teaspoons kosher salt
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1 teaspoon ground nutmeg
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¼ teaspoon ground cloves
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1 cup expeller-pressed vegetable shortening, shredded beef suet.
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4 large eggs
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⅔ cup (5 1/3 ounces) brandy
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2 tablespoons finely chopped crystallized ginger
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1 tablespoon grated orange zest (from 1 orange)
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Boiling water
For the hard sauce:
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3 cups (about 12 ounces) powdered sugar, plus more for garnish
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1 cup (8 ounces) unsalted butter, softened
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2 tablespoons finely grated orange zest (from 1 orange)
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¼ teaspoon kosher salt
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6 tablespoons (3 ounces) brandy