Plum Pudding

Categories: Food
    • 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

  • Plum Pudding is a steamed pudding made with bread crumbs, dried fruits, and suet. The term "plum" refers to the raisins that usually comprise the bulk of the fruits.

  • Ingredients

    1. 1 cup whole wheat flour
    2. 2 1/2 cups fresh bread crumbs
    3. 4 ounces shredded suet
    4. 3 eggs, beaten
    5. 1 small carrot, grated
    6. 1 apple - peeled, cored and shredded
    7. 1/2 cup dark brown sugar
    8. 1/2 cup chopped blanched almonds
    9. 2 ounces preserved stem ginger in syrup, chopped
    10. 1/8 cup ground almonds
    11. 1/2 cup chopped walnuts
    12. 3/8 cup halved candied cherries
    13. 1/3 cup raisins
    14. 3/8 cup dried currants
    15. 3/8 cup golden raisins
    16. 4 ounces candied mixed fruit peel, chopped
    17. 4 plums, pitted and chopped
    18. 1 lemon, juiced and zested
    19. 1 1/2 teaspoons mixed spice
    20. 3/4 teaspoon baking powder
    21. 1/2 cup ale

  • Directions

    In a large bowl combine flour, suet, eggs, carrot, apple, brown sugar, bread crumbs, 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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