Plum Pudding

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. Plum pudding is a dish commonly served around the holidays, especially at Christmas. This page contains information on recipes for making plum pudding, along with information and facts about the dessert.

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

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.