Plum Pudding
Plum Pudding is a steamed pudding made with breadcrumbs, dried fruits, and suet. The term "plum" refers to the raisins that usually comprise the bulk of the fruits.
Fast Facts
- Also known as Christmas Pudding
- Originated in the 1420's as a substance to preserve meat
- Wasn't until the 1830's that it twas seen as a dessert
- Popularized by King George I
- "Pudding" is a British term for dessert
- Preparation begins weeks before serving
- Does not contain plums
- Start to finish: 5hrs 30min
Making Plum Pudding
Ingredients
- 1 cup whole wheat flour
- 2 1/2 cups fresh breadcrumbs
- 4 ounces shredded suet
- 3 eggs, beaten
- 1 small carrot, grated
- 1 apple - peeled, cored and shredded
- 1/2 cup dark brown sugar
- 1/2 cup chopped blanched almonds
- 2 ounces preserved stem ginger in syrup, chopped
- 1/8 cup ground almonds
- 1/2 cup chopped walnuts
- 3/8 cup halved candied cherries
- 1/3 cup raisins
- 3/8 cup dried currants
- 3/8 cup golden raisins
- 4 ounces candied mixed fruit peel, chopped
- 4 plums, pitted and chopped
- 1 lemon, juiced and zested
- 1 1/2 teaspoons mixed spice
- 3/4 teaspoon baking powder
- 1/2 cup ale
Directions
In a large bowl combine flour, suet, eggs, carrot, apple, brown sugar, breadcrumbs, blanched almonds, ginger, ground almonds, cherries, raisins, currants, golden raisins, plums, lemon juice and zest, mixed spice, baking powder and ale. Stir all together, slowly. If the fruit is dry add more ale. Take two large basins and fill the pudding mixture about 7/8 full. Cover with wax paper and foil. Put the pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the basin. Allow the pudding to steam for about five hours on low heat. If not serving immediately, let cool completely and replace covers with fresh wax paper and foil. Store in a dry place. You can baste with rum or brandy to keep moist.
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