In preparation for this years Guldize celebrations in Penzance I have been researching in more detail the recipes I can get my hands on for the Guldize pudding. Those that I can find are for huge amounts of food aimed at feeding great feasts, cooking these recipes would be deeply impractical for most modern celebrants. Using a bit of maths and cobbling together the recipes I have had view of I have been able to create a recipe for a small (still over 2 lbs in weight!) Guldize pudding.
9 oz of bread crumbs
2 oz of plain flour
7 oz of suet
8 oz for fresh plums
6 oz of currants
6 oz of sugar
2-3 eggs (If you prefer a richer pudding you can add more eggs)
3/4 of a ground nutmeg
A generous helping of dried ginger and candied peel to taste
Chop and stone the fresh plums and chop the candied peel as needed. Mix with the all the other ingredients in a large bowl. Place a disk of grease proof paper in a large bowl and stuff the pudding mixture into it.
Cover with a double layer of greaseproof paper pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper. Now the bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the pudding watertight). Tie with more string, and make a handle for easy lifting in and out of the pan.
Boil or steam for 7 (Yes you read that correctly) hours.
The pudding then can be served hot after this process or reheated on the evening of Guldize itself.
Always serve with clotted cream!