Seerys farmhouse plum pudding recipe has been developed over generations, based on a traditional process where the puddings are steamed over many hours in a specially designed chamber. Over six months, sultanas, currants, raisins, brandy, sherry, cider, rum, almonds, walnuts and cherries all infuse together in a slow steaming process. These flavours continue to mature right up until the moment you open the seal and get stuck in on Christmas Day.
Mrs Philo Seery of Tinryland Co.Carlow, set out to produce quality cakes and puddings back in the late 80’s when she noticed the lack of these gorgeous products from her youth on the shelves. Soon demand started to grow and production intensified. The recipe for our Christmas Pudding, like every recipe in our cookbook, has its roots in traditional Irish baking and the long maturation process echoes a time when people weren’t in such a hurry because you have to wait for perfection.