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Please-a-crowd plum pudding
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Prep Time:
20 minutes
Cook Time:
270 minutes
Total Time:
290 minutes
Delicious pudding that's a joy to eat!
Ingredients:
  • 475g sultanas
  • 250g raisins, coarsely chopped
  • 150g currants
  • 100g glace cherries, coarsely chopped
  • 185ml (3/4 cup) rum or brandy
  • 200g butter, at room temperature
  • 200g (1 cup, firmly packed) dark brown sugar
  • 4 eggs, at room temperature
  • 140g (2 cups) fresh breadcrumbs
  • 115g (3/4 cup) plain flour
  • 75g (1/2 cup) self-raising flour
  • 85g (1/2 cup) blanched almonds, coarsely chopped
  • 2.50 gm mixed spice
  • 2.50 gm ground cinnamon
  • 1.25 gm ground ginger
  • Bought vanilla ice-cream, to serve
  • 200g (1 cup, firmly packed) brown sugar
  • 120g butter, chopped
  • 80ml (1/3 cup) brandy
Instructions:
  • In a glass or ceramic bowl, mix the sultanas, raisins, currants, and cherries. Add rum and stir well. Cover and let sit for 6 hours or overnight, stirring occasionally to allow the fruits to soak and soften.
  • Prepare the 2L (8-cup) pudding basin by greasing it with butter and lining the base with baking paper. In a large bowl, use an electric beater to cream together the butter and sugar until creamy. Add the eggs one at a time, beating well after each addition until the mixture looks curdled. Mix in the fruit mixture, breadcrumbs, flour, almond, mixed spice, cinnamon, and ginger. Spoon the batter into the prepared basin and smooth the surface.
  • Place a heatproof saucer upside down in a large saucepan. Fill the saucepan one-third full with boiling water and bring to a simmer over low heat. Cut a 30cm-square piece of baking paper and a 30cm-square piece of foil. Layer the paper on top of the foil, folding to create a wide pleat in the middle. Gently lay the paper and foil over the saucepan, with the foil facing up. Secure by tying a double piece of kitchen string under the rim.
  • Create a handle by securing a double piece of string over the top of the basin. Cover the rim with scrunched paper and foil to keep them dry. Carefully use the handle to lower the basin onto the saucer in the pan. Pour boiling water into the pan, ensuring it reaches two-thirds up the side of the basin.
  • Cover and simmer for 4 1/2 hours, adding boiling water as needed, until a skewer inserted in the center comes out clean. Let it sit in the basin for 5 minutes before flipping onto a cake stand or plate.
  • For the brandy caramel sauce, gently melt sugar and butter in a small saucepan until sugar dissolves. Then, mix in the brandy and stir for 2 minutes until fully combined.
  • Drizzle some sauce over the pudding and serve the rest on the side.

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