Christmas Plum Pudding

Christmas Pudding

Plum Pudding


Unsalted butter (for mold)
1-1/2 cups fine stale breadcrumbs
1 cup all-purpose flour
1/2 cup milk, scalded
1/2 cup shortening, chilled very cold and cut into pieces
1/4 cup granulated sugar
8 ounces raisins (just shy of 1-1/2 cups), chopped
4 ounces dried figs (about 3/4 cup), chopped
4 ounces dried currants (about 3/4 cup), chopped
1 ounce citron, finely diced (or mixed candied peel)
1/8 cup brandy (or grape juice)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1/4 teaspoon ground mace
1/8 teaspoon kosher or sea salt
2 large eggs, beaten


Butter your pudding mold or a stainless steel bowl.

Stir the flour, spice, suet, breadcrumbs and sugar in a large mixing bowl. Tip in the fruit and peel or citron, then stir well to combine. Add the remaining ingredients and beat until thoroughly combined

Spoon the mixture into your mold or stainless steel bowl and press down well, leaving room for the pudding to rise a little during steaming. Cover with buttered parchment paper and then cover with foil (or, a pudding cloth if you have one) and tie securely with string. 

Stand the mold or bowl on an upturned saucer in a deep stockpot and half fill with boiling water. Cover tightly and steam for 6 hours, topping up the water as necessary. Leave to cool in the pan.

Remove the pudding from the pan and remove the parchment paper and foil/cloth. Then cover with fresh greaseproof parchment paper and foil or cloth. Store your pudding in a cool, dry place. 
You can feed it with a few tablespoons of brandy once in a while to keep in moist.

Before serving, steam the pudding again in a bath of simmering water until the pudding is losse enough to turn onto a plate.

(If needed, you can further heat in the microwave before serving.)

Foamy Sauce

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