Plum pudding

Recipe uploaded by

Jeni Wright

3 ratings

Recipe by Jeni Wright

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1. Video tutorial: Steaming a pudding

1. Stir the flour, spice, suet, breadcrumbs and sugar in a large bowl. Tip in the fruit, peel, cherries (if using) and carrot, then stir well to mix. Add the remaining ingredients and beat until thoroughly combined.
2. Spoon the mixture into a buttered 1.2 litre pudding bowl (with a buttered disc of greaseproof paper in the bottom) and press down well, leaving room for the pudding to rise a little during steaming. Cover with a circle of buttered greaseproof paper, then cover with pudding cloth or foil and tie securely with string.
3. Stand the bowl on an upturned saucer in a saucepan and half fill with boiling water. Cover tightly and steam for 8 hours, topping up the water as necessary. Leave to cool in the pan.
4. Remove the pudding from the pan and discard the cloth or foil and paper. Then cover with fresh greaseproof paper and cloth. Store your pudding in a cool, dry place until required - you can feed it with a few tablespoons of brandy once in a while. Before serving, steam again for 2-3 hours.

Per serving

481 kcalories, protein 6g, carbohydrate 77g, fat 17 g, saturated fat 8g, fibre 2g, salt 0.45 g

Latest comments and suggestions

• karen

  24 November 2007

  karen rated and commented on this recipe

  

  This takes a while but gives a great result and makes the whole house smell like christmas.

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• honeybee

  02 January 2008

  honeybee rated and commented on this recipe

  

  Voted by the family the best Christmas pudding ever. Steamed the pudding as instructions before storing, then microwaved 4 mins before serving. Beautifully moist and very dark.

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• jenny

  01 November 2008

  jenny commented on this recipe

  if like me you dont like mixed candied peel, just add more raisins and currants,and try soaking your fruit over night in brandy. thats special..

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• caz

  13 November 2009

  caz rated and commented on this recipe

  

  I have made this pudding religiously for the last four Christmasses, it gets a massive thumbs up from family and friends every time and that is owed to its lightness and obviously the additional brandy feeding aids the exceptional taste! Lip smackingly good, the old stodgy chrimbo pud is dead and gone thanks to this!

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Ingredients

• 85g self-raising flour
• ¾ tsp ground mixed spice
• 140g shredded suet
• 85g fresh white breadcrumbs
• 140g dark muscovado sugar
• 140g raisins
• 140g sultanas
• 140g currants
• 25g mixed candied peel , chopped
• finely grated zest and juice of 1 small orange
• finely grated zest and juice of 1 small lemon
• 25g glacé cherries , chopped (optional)
• 1 small carrot , grated
• 3 tbsp sweet stout (we used Mackeson)
• 2 tsp black treacle
• brandy , to feed

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Difficulty and servings

Serves 8

Preparation and cooking times

Ingredients

• 85g self-raising flour
• ¾ tsp ground mixed spice
• 140g shredded suet
• 85g fresh white breadcrumbs
• 140g dark muscovado sugar
• 140g raisins
• 140g sultanas
• 140g currants
• 25g mixed candied peel , chopped
• finely grated zest and juice of 1 small orange
• finely grated zest and juice of 1 small lemon
• 25g glacé cherries , chopped (optional)
• 1 small carrot , grated
• 3 tbsp sweet stout (we used Mackeson)
• 2 tsp black treacle
• brandy , to feed

Per serving

481 kcalories, protein 6g, carbohydrate 77g, fat 17 g, saturated fat 8g, fibre 2g, salt 0.45 g

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