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Christmas Plum Pudding
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Prep Time:
30 minutes
Cook Time:
300 minutes
Total Time:
330 minutes
Delicious Christmas pudding with plums, almonds, mixed peel, spice, and ale.
Ingredients:
  • 1 cup whole wheat flour
  • 2.5 cups fresh bread crumbs
  • 4 ounces shredded suet
  • 1 small carrot, grated
  • 1 apple - peeled, cored and shredded
  • 0.5 cup dark brown sugar
  • 0.5 cup chopped blanched almonds
  • 2 ounces preserved stem ginger in syrup, chopped
  • 0.125 cup ground almonds
  • 0.5 cup chopped walnuts
  • 0.375 cup halved candied cherries
  • 0.33333334326744 cup raisins
  • 0.375 cup dried currants
  • 0.375 cup golden raisins
  • 4 ounces candied mixed fruit peel, chopped
  • 4 plums, pitted and chopped
  • 1 lemon, juiced and zested
  • 1.5 teaspoons mixed spice
  • 0.75 teaspoon baking powder
  • 0.5 cup ale
Instructions:
  • In a large bowl, mix together 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. Allow each family member to take a turn stirring and making a wish. If you've used more dried fruit than fresh, stir in a little extra ale to loosen the mixture.
  • Prepare the pudding basins by greasing them. Fill them with the pudding mixture, leaving about 7/8 of the space. Cover them tightly with greased waxed paper and foil, securing with string. Place the pudding basins on a trivet in a large pot of boiling water, ensuring the water level reaches halfway up the sides of the basin. Steam the puddings over medium-low heat for 10 hours for large puddings or 5 hours for small puddings, replenishing water as needed, until firm and set.
  • Once cooled, cover with fresh waxed paper and foil and store in a cool, dry place. Baste with rum or brandy occasionally for up to 3 months. To serve, reheat by steaming for 2 to 3 hours.

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