Christmas Plum Pudding

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HEATHER.WRAY 0

"This is a fairly basic British Christmas plum pudding recipe but unlike other recipes it can actually have plums in it. Unfortunately the ingredient list is so long it isn't easy to make it in less than industrial quantities! You can substitute a mixture of fresh and dried apricots, peaches, etc. for the plums and milk for the ale if you wish. Serve with brandy or rum butter."
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Ingredients

5 h 30 m servings 228 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. In a large bowl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched almonds, stem ginger, ground almonds, cherries, raisins, currants, golden raisins, mixed peel, plums, lemon juice and zest, 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 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.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

at cooking school my pastry chef was from England and we learned to make a wish not only for the pudding but also for xmas fruit cakes! thank you for sharing this tit bits. I usually replace th...

Most helpful critical review

"Plum Pudding" simply means that it contains raisins, not our modern American idea of plums. "Plum" is the old, obsolete term for "raisin." A traditional English plum pudding contains raisins,...

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at cooking school my pastry chef was from England and we learned to make a wish not only for the pudding but also for xmas fruit cakes! thank you for sharing this tit bits. I usually replace th...

"Plum Pudding" simply means that it contains raisins, not our modern American idea of plums. "Plum" is the old, obsolete term for "raisin." A traditional English plum pudding contains raisins,...

I presented this pudding at the Christmas dinner table last year and my family were amazed - to this day the think I'm a culinary genius!

Just the recipe I wanted! Great!

I made this one last year, I found it very much to my taste, but my children and family found it too nutty. . .

The flavor of the pudding was good when I tasted the batter, but I steamed the pudding for 9.5 hrs, checked it, and it was very dark and the entire outside of the pudding seems burnt. I have nev...

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