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Christmas plum pudding with creme anglaise
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Prep Time:
15 minutes
Cook Time:
510 minutes
Total Time:
525 minutes
Impress your guests with this irresistible Christmas plum pudding that will quickly become a family tradition.
Ingredients:
  • 250g butter, chopped
  • 180.00 gm Brown Sugar
  • 4 eggs
  • 750g Mixed Fruit
  • 125.00 ml chopped Pitted Prunes
  • 187.50 ml pitted, chopped dates
  • 250.00 ml brandy
  • 250.00 ml Plain Flour
  • 2.50 gm Ground Mixed Spice
  • 1.25 gm Ground Cinnamon
  • 1.25 gm Ground Nutmeg
  • 1.25 gm bicarbonate of soda
  • 125.00 ml Slivered Almonds
  • 250.00 ml fresh white breadcrumbs
  • Creme anglaise (see related recipe), to serve
  • Fresh raspberries, to serve
  • Icing sugar, to serve
Instructions:
  • Cream together the butter and sugar until fluffy. Slowly add in eggs one at a time, ensuring they are well beaten after each addition. Mix in all fruit, brandy, sifted dry ingredients, almonds, and breadcrumbs until fully combined.
  • Prepare the pudding basin by greasing it. Spoon the mixture into the basin, then cover it with baking paper and tie securely with string. Finally, cover the basin with foil and the lid.
  • Place the pudding in a large pot with boiling water reaching halfway up the side of the basin. Cover and simmer for 6 hours, maintaining the water level by adding more boiling water as needed.
  • Gently lift the pudding basin out of the water and let it cool. Cover it with foil and refrigerate until serving.
  • Reheat pudding as directed for 2 1/2 hours on serving day. Serve by pouring over creme anglaise, topping with raspberries, and dusting with icing sugar. Enjoy!

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