Candied Peel • 5 oranges
• 5 lemons
• 5 grapefruit (or all of one fruit)
• 3 lbs (1.35kg/6 cups) sugar
• 1 teasp. salt
This recipe makes 2 large or 3 medium puddings. The large size will serve
10-12 people, the medium will serve 6-8.
Mix all the ingredients together very thoroughly and leave overnight; don't
forget, everyone in the family must stir and make a wish! Next day, stir again
for good measure. Fill into pudding bowls; cover with a double thickness of
greaseproof paper which has been pleated in the centre, and tie it tightly under
the rim with cotton twine, making a twine handle also for ease of lifting.
Steam in a covered saucepan of boiling water for 6 hours. The water should
come half way up the side of the bowl. Check every hour or so and top up with
boiling water if necessary. After 6 hours, remove the pudding. Allow to get cold
and re-cover with fresh greaseproof paper. Store in a cool dry place until
On Christmas Day or whenever you wish to serve the plum pudding, steam for a
further 2 hours. Turn the plum pudding out of the bowl onto a very hot serving
plate, pour over some whiskey or brandy and ignite. Serve immediately on very
hot plates with Mrs. Hanrahans Sauce or Brandy Butter.
You might like to decorate the plum pudding with a sprig of holly; however
take care, because the last time I did that I provided much merriment by setting
the holly and my fringe on fire - as well as the pudding!
Left Over Plum Pudding
Plum pudding is so rich that there is often a piece left over. The most yummy
way to serve it is to cut it into thick slices, about ¾ inch. Fry gently in a
little butter on the pan, first on one side and then on the other until plump
and juicy. Serve with brandy butter or Mrs. Hanrahans Sauce.
Cut the fruit in half and squeeze out the juice. Reserve the juice for
another use, perhaps home-made lemonade. Put the peel into a large bowl (not
aluminium), add salt and cover with cold water. Leave to soak for 24 hours. Next
day throw away the soaking water, put the peel in a saucepan and cover with
fresh cold water. Bring to the boil cover and simmer very gently until the peel
is soft, 3 hours approx. Remove the peel and discard the water. Scrape out any
remaining flesh and membranes from inside the cut fruit, leaving the white pith
and rind intact. (You could do the next step next day if that was more
Dissolve the sugar in 12 pints (900ml/3: cups) water, bring it to the boil,
add the peel and simmer gently until it looks translucent, 30 minutes approx.
Remove the peel, drain and leave it to cool. Boil down the remaining syrup until
it becomes thick and syrupy but before it turns to a caramel. Remove from the
heat and put the peel in again to soak up the syrup. Leave for 30 minutes.
Fill the candied peel into sterilised glass jars and pour the syrup over,
cover and store in a cold place or in a fridge. Alternatively, cool the peel on
a wire rack and pour any remaining syrup into the centres. Finally pack into
sterilised glass jars and cover tightly. It should keep for 6-8 weeks or longer
Candied Peel for Petit Fours
Cut the freshly made candied peel into 3-2 inch (5mm-1cm) thin slices, roll
in castor sugar and serve with coffee.
Alternatively dip one end of candied orange peel in melted dark chocolate,
allow to set and serve.