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Christmas Plum Pudding

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.

Rich Christmas plum pudding with fruit pieces on a festive plate.
Prep Time:
30 mins
Cook Time:
5 hrs
Total Time:
5 hrs 30 mins
Servings:
20
Yield:
2 plum puddings
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 20 servings

  • 4 plums, pitted and chopped

  • 2 ½ cups fresh bread crumbs

  • 1 cup whole wheat flour

  • 4 ounces shredded suet

  • 3 large eggs, beaten

  • 1 small carrot, grated

  • 1 apple - peeled, cored and shredded

  • ⅜ cup halved candied cherries

  • ⅜ cup dried currants

  • ⅜ cup golden raisins

  • 4 ounces candied mixed fruit peel, chopped

  • ⅓ cup raisins

  • ½ cup chopped blanched almonds

  • ½ cup dark brown sugar

  • 2 ounces preserved stem ginger in syrup, chopped

  • ½ cup chopped walnuts

  • ⅛ cup ground almonds

  • 1 lemon, juiced and zested

  • 1 ½ teaspoons mixed spice

  • ¾ teaspoon baking powder

  • ½ cup ale

Directions

  1. Gather all ingredients.

    Various ingredients for plum pudding arranged in bowls on a countertop.

    Allrecipes/Abbey Littlejohn

  2. Combine plums, bread crumbs, flour, suet, eggs, carrot, apple, cherries, currants, golden raisins, mixed fruit peel, raisins, chopped blanched almonds, brown sugar, stem ginger, walnuts, ground almonds, lemon juice and zest, mixed spice, and baking powder in a large bowl; stir in ale and mix well. Let each family member take a turn stirring and make a wish.

    Mixed plum pudding batter with fruits and nuts in a glass bowl.

    Allrecipes/Abbey Littlejohn

    Recipe Tip

    If you have used more dry fruit than fresh, add a little extra ale to make the mixture less stiff.

  3. Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full.

    Plum pudding batter in a green mold ready for steaming.

    Allrecipes/Abbey Littlejohn

  4. Cover tightly with greased waxed paper, then foil; secure with string.

    Two covered pudding molds wrapped in foil, tied with string.

    Allrecipes/Abbey Littlejohn

  5. Stand puddings on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin.

    Covered pudding molds placed in a steamer pot with water.

    Allrecipes/Abbey Littlejohn

  6. Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping up water regularly until puddings are quite firm and set.

    Steamed plum puddings in molds with visible fruit pieces.

    Allrecipes/Abbey Littlejohn

Cook’s Note

If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil; 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.

Nutrition Facts (per serving)

228 Calories
10g Fat
32g Carbs
4g Protein
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.

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