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–+ servings

Christmas Plum Pudding

This British plum pudding is rich with dried fruits, nuts, and spices, steamed to perfection. Serve warm with brandy butter for a classic Christmas dessert.
Print Recipe
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 20 servings
Course: Dessert
Cuisine: British, English
Calories: 228
Ingredients Method Nutrition

Ingredients
  

  • 4 plums pitted and chopped
  • 100 g raisins
  • 100 g currants
  • 50 g chopped candied orange peel
  • 50 g chopped almonds
  • 100 g fresh breadcrumbs
  • 75 g suet vegetable or beef suet
  • 100 g demerara sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 large eggs beaten
  • 4 tbsp milk
  • 2 tbsp brandy plus extra for flaming

Method
 

  1. In a large bowl, combine the plums, raisins, currants, candied peel, and almonds. Pour over 2 tbsp brandy, cover, and soak for at least 1 hour or overnight.
  2. In another bowl, whisk together breadcrumbs, suet, sugar, cinnamon, and nutmeg.
  3. Beat the eggs with milk. Stir into the dry mixture, then fold in the soaked fruits until a thick batter forms.
  4. Grease a 1.5-liter pudding basin. Spoon in the batter and press down gently to remove air pockets.
  5. Cover the basin with greaseproof paper and foil, tie with kitchen string, and steam over simmering water for 5 hours.
  6. Let the pudding cool completely. Store in a cool, dry place for up to 2 weeks to mature.
  7. Reheat by steaming for 1 hour before serving.
  8. For a dramatic finish, warm a little extra brandy, pour over the pudding, ignite carefully, and serve.

Nutrition

Calories: 228kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 4gCholesterol: 32mgSodium: 69mgFiber: 3gSugar: 15g
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