Plum pudding
A traditional, long-life Christmas plum pudding that's deliciously dark, rich and fruity
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in about 25 mins, plus steaming
- 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.
- 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.
- 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.
- 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 6.0g, carbohydrate 77.0g, fat 17.0 g, saturated fat 8.0g, fibre 2.0g, sugar 19.5g, salt 0.45 g
Recipe from Good Food magazine, November 2004.
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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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This simple brandy cream can be made in five minutes and is lighter than some traditional brandy butters
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This take on a traditional accompaniment has zesty citrus flavours and you can make it ahead to save time
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in about 25 mins, plus steaming
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 6.0g, carbohydrate 77.0g, fat 17.0 g, saturated fat 8.0g, fibre 2.0g, sugar 19.5g, salt 0.45 g
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24 November 2007
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