This is a fairly basic British Christmas plum pudding recipe but unlike other recipes it can actually have plums in it. Unfortunately the ingredient list is so long, it isn't easy to make it in less than industrial quantities! You can substitute a mixture of fresh and dried apricots, peaches, etc. for the plums and milk for the ale if you wish. Serve with brandy or rum butter.

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Recipe Summary

prep:
30 mins
cook:
5 hrs
total:
5 hrs 30 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched almonds, stem ginger, ground almonds, cherries, raisins, currants, golden raisins, mixed peel, plums, lemon juice and zest, mixed spice, baking powder and ale. Let each family member take a turn stirring and make a wish. If you have used more dry fruit than fresh, add a little extra ale to make the mixture less stiff.

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  • Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full. Cover tightly with greased waxed paper, then foil; secure with string. Stand pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin. Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.

  • If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil and store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, reheat by steaming 2 to 3 hours.

Nutrition Facts

228 calories; protein 4.1g 8% DV; carbohydrates 32g 10% DV; fat 10.4g 16% DV; cholesterol 31.8mg 11% DV; sodium 69.4mg 3% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/06/2010
at cooking school my pastry chef was from England and we learned to make a wish not only for the pudding but also for xmas fruit cakes! thank you for sharing this tit bits. I usually replace the suet with butter and like this recipe uses what ever in the baking pantry including dates plum apricot and cranberries. I like some nuts but very finely chopped. Read More
(51)

Most helpful critical review

Rating: 3 stars
12/21/2012
The flavor of the pudding was good when I tasted the batter but I steamed the pudding for 9.5 hrs checked it and it was very dark and the entire outside of the pudding seems burnt. I have never burnt anything while steaming before and didn't even know that was possible.:( Read More
(5)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/06/2010
at cooking school my pastry chef was from England and we learned to make a wish not only for the pudding but also for xmas fruit cakes! thank you for sharing this tit bits. I usually replace the suet with butter and like this recipe uses what ever in the baking pantry including dates plum apricot and cranberries. I like some nuts but very finely chopped. Read More
(51)
Rating: 5 stars
10/05/2007
I presented this pudding at the Christmas dinner table last year and my family were amazed - to this day the think I'm a culinary genius! Read More
(19)
Rating: 5 stars
11/24/2003
Just the recipe I wanted! Great! Read More
(12)
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Rating: 4 stars
07/06/2010
I made this one last year I found it very much to my taste but my children and family found it too nutty... Read More
(11)
Rating: 3 stars
12/21/2012
The flavor of the pudding was good when I tasted the batter but I steamed the pudding for 9.5 hrs checked it and it was very dark and the entire outside of the pudding seems burnt. I have never burnt anything while steaming before and didn't even know that was possible.:( Read More
(5)
Rating: 5 stars
09/09/2018
I love plum pudding & I must say this is one of the best recipes I have found. Thank you for sharing yours:) Read More
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