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Traditional Christmas Plum Pudding

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Ingredients

Adjust Servings:
226g Suet
454g Raisins
226g Sultanas
226g Currants
113g Candied peel
28g Almonds blanched and chopped
170g Plain flour
170g Butter
1 Lemon zest and juice
3 Egg
226g Breadcrumbs
1/4 Nutmeg grated
1 tsp Mixed spice
Pinch of Salt
5 tblsp Brandy
100ml Milk

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Traditional Christmas Plum Pudding

  • 8-12 hours
  • Serves 8
  • Medium

Ingredients

Directions

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Traditional Christmas Plum Pudding

This traditional Christmas plum pudding is a family recipe, which I have been modifying every year with the judicious use of more Brandy. Plum pudding requires many hours of steaming and then a decent amount of time sitting and developing it’s rich flavour.

The Sunday before Advent, families made Christmas or plum puddings. Families called this day Stir-up Sunday.  Cooks initially steamed or boiled in a pudding cloth, resulting in a ball shaped pudding.  In Victorian times, steaming in a pudding bowl became popular.  The earliest recipes go back to around the 17th century, however the first use of the term ‘Christmas pudding’ was in ‘Modern Cookery for Private Families’ by Emily Acton.

Link to Brandy Butter recipe

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Steps

1
Done

Preparation of the fruit

Wash all of the currants, sultanas and raisins and leave to dry whilst you continue with the next step.
Sift the flour into a bowl, add the rest of the dry ingredients and make a well in this.

2
Done

Into the well pour the well beaten eggs, lemon zest and strained lemon juice. Start to mix together, slowly adding the brandy as you go and then adding the milk slowly until you achieve a stiff dropping consistency.
Fold in the currants, raisins and sultanas, cover and leave overnight somewhere cool.

3
Done

The next day grease up 2 pudding basins and divide the mixture among the 2 basins.
Cut a square of grease-proof paper and make a pleat in it and then place over the bowl and tie in place with some butcher's string. Then cover that with a sheet of tinfoil and tie in place.
Place the bowls into steamers and steam for between 6-8 hours, topping up the pan with water, when required.

4
Done

Remove the wet foil and greaseproof paper and recover with a fresh sheet of greaseproof paper and tie in place.
Leave in a cool place for a couple of months to develop a rich flavour.
You will need to replace the paper a final time and re-steam for 2-4 hours before eating

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