Granny's Plum Pudding Recipe

Name: Granny's Plum Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces currants; 8 ounces golden raisins; 8 ounces currants; 3 ounces candied lemon peel; 3 ounces candied orange peel; 8 ounces peeled and chopped apples; ½ cup dark rum; ⅔ cup Guinness stout; 1 lb suet; 1 lb fresh breadcrumb; 12 lb all-purpose flour; 2 ounces ground ginger; 13 ounce ground apple pie spice; 8 ounces slivered almonds; 8 ounces brown sugar; 12 orange, juice and rind of, grated; 12 lemon, juice and rind of, grated; 3 eggs, beaten

Servings: persons

8 ounces currants
8 ounces golden raisins
8 ounces currants
3 ounces candied lemon peel
3 ounces candied orange peel
8 ounces peeled and chopped apples
½ cup dark rum
⅔ cup Guinness stout
1 lb suet
1 lb fresh breadcrumb
12 lb all-purpose flour
2 ounces ground ginger
13 ounce ground apple pie spice
8 ounces slivered almonds
8 ounces brown sugar
12 orange, juice and rind of, grated
12 lemon, juice and rind of, grated
3 eggs, beaten

1
Soak the Candied orange and lemon rinds, sultanas, raisins, currants and apples in the rum and the Guiness overnight.Do not drain.
2
In a large bowl, mix the breadcrumbs,suet,.
3
flour, ginger, apple pie spice,sugar, slivered almonds and the rinds of the lemon and orange.
4
Add the orange and lemon juice, the beaten eggs and the soaked fruit with the soaking liquor.
5
Mix well with a wooden spoon.
6
Pour into white earthenware pudding basins and press down into the bowls.
7
Cover with greaseproof paper and cover tightly with foil, wrapping cooking string tightly around the rim of the bowls.
8
To cook, immerse the bowl into a large saucepan of simmering water for 4 hours.
9
Make sure the water only comes 3/4 up the side of the bowl and cover the saucepan tightly.
10
IMPORTANT: Do not let the saucepan boil dry; keep topping with water when needed.
11
And keep the water at a low simmer, you dont want the water to cover the top of the pudding.
12
To serve remove bowls from the water, let cool slightly and remove foil and greaseproof paper .
13
run a thin knife around the edge of the pudding and invert onto a serving platter.

5937

kcal

Calories

Fat

1197

Carbs

164

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 18 ingredients. The key ingredients include: 8 ounces currants, 8 ounces golden raisins, 8 ounces currants, 3 ounces candied lemon peel, and more.

Yes, Granny's 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!

Granny's Plum Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions