Christmas Plum Pudding Recipe

Name: Christmas Plum Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 2 1/2 cups fresh bread crumbs; 4 ounces shredded suet; 3 eggs, beaten; 1 small carrot, grated; 1 apple - peeled, cored and shredded; 1/2 cup dark brown sugar; 1/2 cup chopped blanched almonds; 2 ounces preserved stem ginger in syrup, chopped; 1/8 cup ground almonds; 1/2 cup chopped walnuts; 3/8 cup halved candied cherries; 1/3 cup raisins; 3/8 cup dried currants; 3/8 cup golden raisins; 4 ounces candied mixed fruit peel, chopped; 4 plums, pitted and chopped; 1 lemon, juiced and zested; 1 1/2 teaspoons mixed spice; 3/4 teaspoon baking powder; 1/2 cup ale

Servings: persons

1 cup whole wheat flour
2 1/2 cups fresh bread crumbs
4 ounces shredded suet
3 eggs, beaten
1 small carrot, grated
1 apple - peeled, cored and shredded
1/2 cup dark brown sugar
1/2 cup chopped blanched almonds
2 ounces preserved stem ginger in syrup, chopped
1/8 cup ground almonds
1/2 cup chopped walnuts
3/8 cup halved candied cherries
1/3 cup raisins
3/8 cup dried currants
3/8 cup golden raisins
4 ounces candied mixed fruit peel, chopped
4 plums, pitted and chopped
1 lemon, juiced and zested
1 1/2 teaspoons mixed spice
3/4 teaspoon baking powder
1/2 cup ale

1
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.
2
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.
3
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.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup whole wheat flour, 2 1/2 cups fresh bread crumbs, 4 ounces shredded suet, 3 eggs, beaten, and more.

Yes, Christmas Plum Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Christmas Plum Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions