Cuisine European UK and Ireland English Christmas Plum Pudding 4.8 (5) 5 Reviews 3 Photos 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. Submitted by Heather Updated on July 14, 2022 Save Rate Print Share Trending Videos Close this video player Prep Time: 30 mins Cook Time: 5 hrs Total Time: 5 hrs 30 mins Servings: 20 Yield: 20 servings Jump to Nutrition Facts Ingredients 1 cup whole wheat flour 2 ½ cups fresh bread crumbs 4 ounces shredded suet 3 eggs, beaten 1 small carrot, grated 1 apple - peeled, cored and shredded ½ cup dark brown sugar ½ cup chopped blanched almonds 2 ounces preserved stem ginger in syrup, chopped ⅛ cup ground almonds ½ cup chopped walnuts ⅜ cup halved candied cherries ⅓ cup raisins ⅜ cup dried currants ⅜ cup golden raisins 4 ounces candied mixed fruit peel, chopped 4 plums, pitted and chopped 1 lemon, juiced and zested 1 ½ teaspoons mixed spice ¾ teaspoon baking powder ½ cup ale Directions 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. 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. I Made It Print Nutrition Facts (per serving) 228 Calories 10g Fat 32g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 228 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 18% Cholesterol 32mg 11% Sodium 69mg 3% Total Carbohydrate 32g 12% Dietary Fiber 3g 10% Total Sugars 15g Protein 4g 8% Vitamin C 6mg 7% Calcium 50mg 4% Iron 1mg 7% Potassium 201mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved