Description
This Spiced Plum Christmas Pudding is a traditional festive dessert packed with rich dried fruits, warm spices, and a hint of brandy. Steamed slowly for a moist and flavorful pudding, it’s perfect for cozy holiday gatherings. The pudding combines dried plums, raisins, sultanas, and a fragrant mix of cinnamon and mixed spice, creating a delicious and comforting Christmas classic.
Ingredients
Scale
Dried Fruits
- 200g dried plums, chopped
- 100g raisins
- 100g sultanas
Dry Ingredients
- 100g brown sugar
- 200g breadcrumbs
- 100g self-raising flour
- 2 tsp mixed spice
- 1 tsp cinnamon
Wet Ingredients
- 3 large eggs
- 100ml milk
- 50ml brandy
- Zest of 1 lemon
- Zest of 1 orange
Instructions
- Prepare the Fruit: Chop the dried plums and mix them thoroughly with the raisins and sultanas in a large bowl to ensure even fruit distribution.
- Mix Dry Ingredients: In a separate large bowl, combine the breadcrumbs, self-raising flour, brown sugar, mixed spice, and cinnamon. Stir these ingredients to evenly blend the spices and sugar with the dry bases.
- Add Wet Ingredients: Crack the eggs into the dry mixture, then pour in the milk, brandy, and the zest of lemon and orange. Stir carefully to combine everything into a batter.
- Incorporate Fruit: Fold the chopped fruit mixture into the batter gently until all ingredients are well combined and the fruit is evenly distributed.
- Prepare Pudding Basin: Grease a pudding basin thoroughly to prevent sticking, then pour the pudding mixture inside, pressing down gently to minimize air pockets.
- Cover the Basin: Cover the top of the basin tightly with parchment paper followed by foil to secure steam from escaping during cooking.
- Steam the Pudding: Place the pudding basin in a large pot with boiling water, ensuring the water comes halfway up the side of the basin. Steam for 6 hours, topping up the water as necessary to make sure it doesn’t boil dry.
- Cool and Store: After steaming, allow the pudding to cool completely, then store in a cool, dry place to mature, ideally for several weeks before serving.
- Reheat Before Serving: To serve, reheat the pudding by steaming it again for 2 hours until piping hot all the way through.
Notes
- Ensure the water level stays consistent during steaming to prevent burning or drying out the pudding.
- For best flavor, make the pudding several weeks in advance to allow the spices and fruits to mature.
- Use a tightly fitting lid or foil to cover the pudding basin and prevent water from leaking in during steaming.
- Serve with brandy butter, cream, or custard for a classic festive finish.
