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Plum pudding

Plum pudding

A star rating of 4 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in about 25 mins, plus steaming
  • Easy
  • Serves 8

A traditional, long-life Christmas plum pudding that's deliciously dark, rich and fruity

Nutrition: per serving
low insalt0.45g


  • 85g self-raising flour
  • ¾ tsp ground mixed spice
  • 140g shredded suet
  • 85g fresh white breadcrumb
  • 140g dark muscovado sugar
  • 140g raisin
  • 140g sultana
  • 140g currant
  • 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 cherry , chopped (optional)
  • 1 small carrot , grated
  • 3 tbsp sweet stout (we used Mackeson)
  • 2 tsp black treacle
  • brandy , to feed


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, November 2004

Goes well with


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A star rating of 4 out of 5.5 ratings

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