Name: Plum pudding
Total time: 8 h
Yield: 8
Cuisine: British
Ingredients: 85g self-raising flour; ¾ tsp ground mixed spice; 140g shredded suet; 85g fresh white breadcrumb; 140g dark muscovado sugar; 140g raisin; 140g sultana; 140g currant; 25g mixed candied peel chopped; finely grated zest and juice of 1 small orange; finely grated zest and juice of 1 small lemon; 25g glacé cherry chopped (optional); 1 small carrot grated; 3 tbsp sweet stout (we used Mackeson); 2 tsp black treacle; brandy to feed

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Plum pudding

Plum pudding

Jeni Wright

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Serves 8

Easy

Total time: 8 hrs

Ready in about 25 mins, plus steaming

A star rating of 3.5 out of 5.6 ratingsRate

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A traditional, long-life Christmas plum pudding that's deliciously dark, rich and fruity

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Clementine custard

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Brown sugar brandy cream

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Ingredients

Nutrition

Units:

MetricUS

85g self-raising flour
¾ tsp ground mixed spice
140g shredded suet
85g fresh white breadcrumb
140g dark muscovado sugar
140g raisin
140g sultana
140g currant
25g mixed candied peel

chopped
finely grated zest and juice of 1 small orange
finely grated zest and juice of 1 small lemon
25g glacé cherry

chopped (optional)
1 small carrot

grated
3 tbsp sweet stout

(we used Mackeson)
2 tsp black treacle
brandy

to feed

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Nutrition: per serving

kcal481
fat17g
saturates8g
carbs77g
sugars19.5g
fibre2g
protein6g
salt0.45g

low

Method

step 1

Stir the flour, spice, suet, breadcrumbs and sugar in a large bowl. Tip in the fruit, peel, cherries (if using) and carrot, then stir well to mix. Add the remaining ingredients and beat until thoroughly combined.
step 2

Spoon the mixture into a buttered 1.2 litre pudding bowl (with a buttered disc of greaseproof paper in the bottom) and press down well, leaving room for the pudding to rise a little during steaming. Cover with a circle of buttered greaseproof paper, then cover with pudding cloth or foil and tie securely with string.
step 3

Stand the bowl on an upturned saucer in a saucepan and half fill with boiling water. Cover tightly and steam for 8 hours, topping up the water as necessary. Leave to cool in the pan.
step 4

Remove the pudding from the pan and discard the cloth or foil and paper. Then cover with fresh greaseproof paper and cloth. Store your pudding in a cool, dry place until required - you can feed it with a few tablespoons of brandy once in a while. Before serving, steam again for 2-3 hours.

Recipe from Good Food magazine, November 2004

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A star rating of 3.5 out of 5.6 ratings

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