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–+ servings
traditional british dessert recipe

Plum Pudding

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Prep Time 30 minutes
Cook Time 4 hours
Resting Time 1 day
Total Time 1 day 4 hours 30 minutes
Course Dessert
Cuisine British
Servings 8 servings

Equipment

  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Wooden spoon
  • 1 pudding basin or heatproof bowl
  • 1 large saucepan or stockpot
  • 1 piece of parchment paper
  • 1 piece of aluminum foil
  • 1 string
  • 1 Grater
  • 1 steamer rack or trivet

Ingredients
  

  • 225 grams self-raising flour
  • 100 grams breadcrumbs
  • 225 grams suet or butter grated
  • 350 grams mixed dried fruit
  • 100 grams dark brown sugar
  • 100 grams sultanas
  • 100 grams raisins
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 tablespoon black treacle
  • 150 ml milk
  • 3 tablespoons brandy
  • 3 large eggs beaten
  • 1 orange zested
  • 1 lemon zested

Instructions
 

  • In a large mixing bowl, combine the self-raising flour, breadcrumbs, grated suet or butter, mixed dried fruit, dark brown sugar, sultanas, raisins, mixed spice, ground cinnamon, and ground nutmeg.
  • In a small mixing bowl, blend together the black treacle, milk, brandy, beaten eggs, orange zest, and lemon zest.
  • Pour the wet mixture into the dry ingredients and stir with a wooden spoon until well combined.
  • Grease the pudding basin or heatproof bowl and fill it with the pudding mixture.
  • Cover the basin with a piece of parchment paper, then a piece of aluminum foil, and secure it with a string.
  • Place the basin on a steamer rack or trivet inside a large saucepan or stockpot and fill with water until it reaches halfway up the basin.
  • Bring the water to a boil, then reduce the heat and steam the pudding for 4 hours, ensuring the water level is maintained by adding more boiling water as needed.
  • Remove the pudding from the saucepan and allow it to cool before resting it for 24 hours.

Notes

Plum pudding improves in flavor over time, so for the best taste, prepare it several weeks in advance of serving. Reheat the pudding by steaming it for 1-2 hours on the day you plan to serve it. For a traditional touch, serve with a little warm brandy poured over the top and flamed before presenting it to your guests.
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