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Traditional plum pudding
Traditional plum pudding
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Prep Time:
390 minutes
Cook Time:
240 minutes
Total Time:
630 minutes
Indulgent custard-steamed pudding to elevate your holiday meal.
Ingredients:
  • 350g raisins, coarsely chopped
  • 300g sultanas
  • 1 x 300g pkt currants
  • 185ml (3/4 cup) rum
  • Melted butter, to grease
  • 200g butter, at room temperature
  • 200g (1 cup, firmly packed) brown sugar
  • 4 eggs, at room temperature
  • 140g (2 cups) fresh breadcrumbs (made from day-old bread)
  • 115g (3/4 cup) plain flour
  • 75g (1/2 cup) self-raising flour
  • 2.50 gm ground nutmeg
  • Bought vanilla custard, warmed, to serve
Instructions:
  • Combine the raisins, sultanas, and currants in a glass or ceramic bowl. Mix in the rum and cover. Allow the fruits to soak and develop flavor for 6 hours, stirring occasionally.
  • Grease a 2L (8-cup) pudding basin with melted butter and line the base with non-stick baking paper.
  • In a large bowl, use an electric beater to whip the butter and sugar until light and fluffy. Incorporate the eggs one at a time, ensuring each is well mixed in. Fold in the breadcrumbs, combined flour, nutmeg, and cinnamon. Gently mix in the raisin mixture until well combined. Transfer the mixture into the prepared basin and even out the top.
  • Place a heatproof saucer upside down in a large saucepan. Fill one-third of the saucepan with boiling water and simmer over low heat.
  • Prepare a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil by folding them together to create a wide pleat in the center. Position the paper and foil over the basin with the foil side facing up. Secure the foil in place by tying a double piece of kitchen string under the rim of the basin. Create a handle by loosely tying another double piece of string over the top of the basin. Ensure the paper and foil are scrunched securely around the rim to prevent them from getting wet.
  • Lower the basin onto the saucer in the saucepan using the handle. Add boiling water until it reaches two-thirds of the way up the side of the basin.
  • Simmer with a lid on, adding extra boiling water as needed, for 4 hours or until a skewer inserted in the center comes out clean.
  • Allow the dish to rest for 5 minutes before transferring it to a serving plate. Cut into wedges and enjoy with custard.

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