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Plum Pudding (1)

Makes 2 x 1.5 lb. (675g) puddings

Description/Notes:

You can make this delicious fruity pudding well in advance of the festive season and store or freeze it for your convenience

Ingredients:
  • 8 oz. (225g) figs, roughly chopped
  • 8 oz. (225g) stoned prunes, chopped
  • 2 oz. (50g) mixed peel
  • 6 oz. (150g) sultanas
  • 2 oz. (50g) blanched almonds, chopped
  • 1 dessert apple, peeled, cored and coarsely grated
  • 3 pieces of stem ginger, chopped
  • 3 oz. (75g) self-raising flour
  • 6 oz. (150g) browned breadcrumbs
  • 4 oz. (100g) shredded suet
  • 6 oz. Soft dark brown sugar
  • 3 tablespoons of clear honey
  • half a teaspoon of mixed spice
  • 1 teaspoon of grated nutmeg
  • 3 eggs, beaten
  • pinch of salt
  • quarter pint (140ml.) barley wine

    Cooking Instructions:
    1. Grease 2 x 1.5 lb. (675g) pudding basins with lard
    2. Place all the fruit and dry ingredients in a large bowl and mix well
    3. Beat together the eggs, honey and wine then add to the fruit mixture and stir well
    4. Share the mixture between the two pudding basins
    5. Cover the basins with a double layer of greaseproof paper, then a piece of pleated foil
    6. Tie securely with string
    7. Place in a steamer over a pan of boiling water or in a pan of boiling water that comes two thirds of the way up the sides of the basins
    8. Steam the puddings for 4 hours, topping up with boiling water as necessary
    9. If the pudding is to be stored, replace the wrappings with fresh greaseproof paper, foil and string as before
    10. Seal, label and place in a freezer or cool, dry cupboard for up to 12 months
    11. To re-heat thaw the frozen pudding overnight, unwrap and steam for 20 minutes
    12. Serve the pudding by turning out on a serving plate, dust with icing sugar and decorate with a sprig of holly



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000