Christmas plum pudding

We've got the perfect Christmas plum pudding, right here... Appease those demanding the figgy pudding with this rich treat from Judge Cookware!

Brought to you by Tony O'Reilly for Judge Cookware

Though a simple recipe, this Christmas plum pudding is full-to-the-brim with fruits, and is sure to be a crowd-pleaser after your Christmas dinner.

Ingredients

  • 100 g self-raising flour
  • 1 pinch salt
  • 200 g dark muscovado sugar
  • 200 g butter
  • 3 free-range eggs (lightly beaten)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp mixed spice
  • 250 g raisins
  • 250 g sultanas
  • 120 g mixed peel
  • 100 g glace cherries
  • 100 g ground almonds
  • 100 g breadcrumbs
  • 250 ml stout (Guinness works well)

Instructions

1
Cream the butter and sugar together until light and fluffy. Add the lightly beaten eggs and mix well.
2
Stir in the sieved flour, salt, cinnamon, nutmeg and mixed spice. Add the raisins, sultanas, mixed peel, cherries and ground almonds. Mix well.
3
Finally, add the breadcrumbs and stout. Stir well, cover and leave to stand overnight.
4
Transfer to a 1½ ltr (3pt) greased pudding bowl. Cover with greaseproof paper and secure with string or foil.
5
Place the pudding in a saucepan with water halfway up the side. Cover and steam for 4½ hours, or longer if you have time; the longer the pudding cooks, the richer and darker it becomes. Top up the saucepan with boiling water as required and don't let it boil dry.

To serve

1
Steam the pudding for 1-2 hours. Serve warm with a dollop of freshly whipped cream, pouring cream, brandy butter or custard!

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