Moist Plum Pudding Recipe

Name: Moist Plum Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: The Mixed fruits; 250 g sultanas; 250 g dark raisins; 150 g dates (pitted & chopped coarsely); 100 g prunes (pitted & chopped coarsely); 100 g mixed peel (candied peels or freshly peeled from the real fruit); 100 g glace cherries; 2 oranges (use both juices and rind); 1 lemon (use both juice and rind); The Dry ingredients; 200 g breadcrumbs (ground from normal white bread slices); 100 g flour (sifted); 180 g brown sugar; 70 g sliced almonds or 70 g cubed almonds; 2 -3 teaspoons mixed spice (depends on how aromatic you want it); The Wet ingredients; 225 g soft salted butter (soft enough to be stirred in with the other ingredients); 4 eggs (slightly beaten, DO Not overbeat or pudding will be spongy instead of compact or dense); 1 cup Coke (you can use any dark carbonated drink); 1 apple (grated or chopped); 1 carrot (grated or chopped)

Servings: persons

The Mixed fruits
250 g sultanas
250 g dark raisins
150 g dates (pitted & chopped coarsely)
100 g prunes (pitted & chopped coarsely)
100 g mixed peel (candied peels or freshly peeled from the real fruit)
100 g glace cherries
2 oranges (use both juices and rind)
1 lemon (use both juice and rind)
The Dry ingredients
200 g breadcrumbs (ground from normal white bread slices)
100 g flour (sifted)
180 g brown sugar
70 g sliced almonds or 70 g cubed almonds
2 -3 teaspoons mixed spice (depends on how aromatic you want it)
The Wet ingredients
225 g soft salted butter (soft enough to be stirred in with the other ingredients)
4 eggs (slightly beaten, DO Not overbeat or pudding will be spongy instead of compact or dense)
1 cup Coke (you can use any dark carbonated drink)
1 apple (grated or chopped)
1 carrot (grated or chopped)

1
Soak the Mixed fruits in the juices of the orange & lemon for at least 6 hours or best overnight).
2
Butter the suitable mould/basin all round. It is better to line the bottom of the mould with greaseproof paper to ensure the pudding does not stick when un-moulded.
3
Boil a pot (if possible with a lid) of water that could fit the mould/basin.
4
Combine all the Dry ingredients in a large mixing bowl and mix well with a wooden spoon.
5
Add in the Mixed fruits and mix well again.
6
Add in the Wet ingredients and mix well again.
7
Pour into the mould/basin. Cover with greaseproof paper which fits the size of the top of the pudding.
8
Use aluminium foil and fold a pleat in the centre (to allow the pudding to expand while cooking).
9
Cover the mould/basin snugly & secure it with a string.
10
Boil on Medium flame for first half hour and then turn down the heat and simmer for 7 hours.
11
Once cooked, leave it to cool slightly before unwrapping and un-moulding.
12
Remove the foil and paper and turn the pudding out on a plate. It would still feel soft as it is hot.
13
Once totally cooled, wrap it in cling film and foil and refrigerate it for at least 2 weeks or up to a month before cutting and eating.
14
NOTE: You can either use any heat-proof basin/mould that resembles a pudding basin which fits into your pot of hot water.
15
NOTE: Although I only used Mixed spice, you can use Orange Essence or Vanilla essence for preference.
16
All the best!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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: The Mixed fruits, 250 g sultanas, 250 g dark raisins, 150 g dates (pitted & chopped coarsely), and more.

Yes, Moist 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.

Moist Plum Pudding

How did you like this recipe?

Frequently Asked Questions