Heather's Christmas Plum Pudding

    Heather's Christmas Plum Pudding

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    8 people made this

    About this recipe: This is a traditional British steamed plum pudding but with the addition of fresh plums in it! However, the ingredient list is so long and it takes time do it so this is a fairly large batch! You can substitute a mixture of fresh and dried apricots, peaches, etc. for the plums. Make it well ahead of time and serve with brandy or rum butter.

    Serves: 20 

    • 120g whole wheat flour
    • 110g fresh bread crumbs
    • 115g shredded suet or butter
    • 3 eggs, beaten
    • 1 small carrot, grated
    • 1 apple - peeled, cored and shredded
    • 110g dark brown sugar
    • 50g chopped blanched almonds
    • 55g crystallised ginger, chopped
    • 20g ground almonds
    • 60g chopped walnuts
    • 65g halved glace cherries
    • 55g raisins
    • 55g dried currants
    • 55g sultanas
    • 110g candied mixed fruit peel, chopped
    • 4 plums, pitted and chopped
    • 1 lemon, juiced and rind finely grated
    • 1½ teaspoons mixed spice
    • ¾ teaspoon baking powder
    • ½ cup dark ale (or milk)

    Prep:30min  ›  Cook:5hr  ›  Ready in:5hr30min 

    1. In a large bowl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched almonds, ginger, ground almonds, cherries, raisins, currants, sultanas, mixed peel, plums, lemon juice and rind, mixed spice, baking powder and ale. Let each family member take a turn stirring and make a wish. If you have used more dry fruit than fresh, add a little extra ale to make the mixture less stiff.
    2. Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full. Cover tightly with greased waxed paper, then foil; secure with string. Stand pudding on a trivet or rack in a large pot of boiling water that reaches halfway up the sides of the pudding basin. Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.
    3. If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil and store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, reheat by steaming 2 to 3 hours.

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