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Traditional plum pudding
Traditional plum pudding
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Prep Time:
20 minutes
Cook Time:
240 minutes
Total Time:
260 minutes
Magical pudding that only improves with time, perfect for making ahead.
Ingredients:
  • Melted butter, to grease
  • 1 x 375g pkt raisins, coarsely chopped
  • 1 x 300g pkt currants
  • 150g sultanas
  • 1 x 170g pkt craisins (dried cranberries)
  • 250ml (1 cup) rum
  • 250g butter, at room temperature
  • 200g (1 cup) firmly-packed brown sugar
  • 4 eggs
  • 175g (2 1/2 cups) fresh breadcrumbs
  • 75g (1/2 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • 2.50 gm mixed spice
  • 2.50 gm ground cinnamon
  • Warmed custard, to serve
Instructions:
  • Mix together a variety of dried fruits and rum in a bowl. Let it sit for 6 hours to soak and develop flavors.
  • Grease a 2L (8-cup) pudding basin with melted butter and line the base with non-stick baking paper.
  • Beat butter and sugar in a bowl until pale and creamy using an electric beater. Add eggs one at a time, beating well after each addition. Stir in breadcrumbs, flours, mixed spice, and cinnamon. Add raisin mixture, stir until combined, then spoon into basin.
  • To create a gentle steam bath, place an upside-down heatproof saucer in a saucepan. Fill one-third of the pan 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. Place the paper on top of the foil and fold together to create a pleat in the middle. Securely place the paper and foil combo, with foil facing upward, over the basin. Use kitchen string to tightly tie around the basin for security. For a convenient handle, loosely tie another double piece of string over the top of the basin.
  • Place the basin on the saucer in the saucepan and pour boiling water into the saucepan until it reaches two-thirds of the way up the basin. Simmer covered over low heat for 4 hours, adding more boiling water as needed, until a skewer inserted in the center comes out clean.
  • Take the basin out of the pan and let it sit for 5 minutes before pouring the custard over to serve.

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