Get into the festive spirit with our delicious Christmas Plum Pudding recipe, steamed to perfection on the Stovetop

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A Taste of Tradition: Crafting the Perfect Christmas Plum Pudding

The Historical Journey of Christmas Plum Pudding

Originating in medieval England, Christmas Plum Pudding started as a hearty porridge combining meats, fruits, and spices. Through the ages, it evolved into a celebrated sweet, steamed dessert, integral to holiday cooking and festive traditions at Christmas gatherings.

Essentials for the Festive Plum Pudding

For an exquisite Christmas Plum Pudding, one will gather:

• 110g suet, essential for that unique, festive texture.
• 110g white breadcrumbs and 50g self-raising flour for density.
• Spices like mixed spice, nutmeg, and cinnamon evoke a holiday spirit.
• 225g dark brown soft sugar, candied peel, and almonds contribute sweetness and texture.
• 500g of currants, sultanas, and raisins embrace tradition.
• A potent blend of rum, barley wine, and stout lends depth.
• Two eggs to bind the festive concoction together.

Mixing the Perfect Christmas Plum Pudding

Mix suet, breadcrumbs, and spices first. Add fruits, nuts, and zest next. In another bowl, blend rum, barley wine, stout, and eggs. Combine both mixtures. The blend should feel sloppy. Let it sit overnight, ensuring flavors meld well before cooking.

Mastering the Steam: A Guide to Perfect Christmas Plum Pudding

Mastering this traditional Christmas dessert, Christmas Plum Pudding, demands attentiveness during its long steaming process. You must spend eight hours nurturing it above simmering water in a well-greased pudding basin. Keeping an eye on the water level, ready to top it up, ensures an evenly cooked, moist result. This method, reflecting holiday cooking traditions, celebrates the festive spirit through a deliciously rich, English Christmas pudding.

Keeping and Warming Your Festive Delight

For storage, choose a dark, cool spot. Wrap it in parchment and foil to preserve its freshness. To reheat, simply oven-bake in foil, which subtly enhances its flavors. Made ahead, this dessert withstands time, ensuring a deliciously rich addition to your festive table.

Classic Accompaniments: Brandy Butter & Custard

Blend brandy and melted butter for a rich sauce. For custard, heat milk slowly, mixing with egg yolks and sugar.

Embracing Sweet Traditions

Inviting Christmas Plum Pudding into your holiday festivities weaves warmth and joy, forever cherishing family recipes from one generation to the next.

Christmas Plum Pudding (Stove top steamed method)

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• Author: EsmeSalon
• Prep Time: 40 minutes
• Resting Time: 12 hours
• Cook Time: 8 hours
• Total Time: 20 hours 40 minutes
• Yield: 12 servings depending on size 1x
• Category: Dessert
• Method: Moderate

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Description

Celebrate Christmas with a classic, Plum Pudding!

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Ingredients

Units MUS Scale 1x2x3x

• 110g shredded suet
• 110g white breadcrumbs
• 1 level teaspoon ground mixed spice
• 1/4 teaspoon nutmeg, freshly grated
• Good pinch of ground cinnamon
• 225g dark brown soft sugar
• 110g sultanas
• 110g raisins
• 275g currants
• 25g whole candied peel, finely chopped
• 25g whole almonds, chopped (skin on is fine)
• 1 small cooking apple, cored and finely chopped (no need to peel)
• Grate zest of 1/2 large navel orange
• Grated zest of 1/2 large lemon
• 2 Tablespoons rum
• 75ml barley wine (whiskey)
• 75ml stout
• 2 eggs
• 50g self-raising flour, sifted

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Instructions

Prepare the day before steaming:

1. Get your largest mixing bowl. Add suet, breadcrumbs, spices, and sugar. Mix everything well.

2. Slowly add all the dried fruit, peel, nuts, grated apple, and orange and lemon zest. 

3. In a smaller bowl, measure and mix the rum, barley wine, and stout. Add the eggs and beat well.

4. Pour the liquid mixture into the large bowl with the other ingredients. Mix everything thoroughly.

5. The mixture should be slightly runny and fall easily off a spoon. Add more stout if needed.

6. Cover the bowl and leave it overnight.

Next day:

1. Stir in the sifted flour until fully mixed.
2. Grease a large pudding basin lightly. Spoon the mixture into the basin.
3. Cover with a double layer of baking parchment and a sheet of foil. Tie securely with string. You can also tie a piece of string across the top to make a handle.

Steaming the pudding:

1. Place the pudding in a steamer over a saucepan filled with simmering water.
2. Steam for 8 hours. Keep an eye on the water and add more boiling water if needed, about halfway through.

After steaming:

1. Let the pudding cool completely.
2. Replace the parchment and foil with fresh ones and tie with string.
3. Store it in a cool, dark place (like under a bed in an unheated room).

For leftovers:

• Reheat wrapped in foil in the oven the next day.

For smaller puddings:

• For two smaller puddings (570ml each), steam for the same time (8 hours).
• For individual puddings (175ml each), steam for 3 hours, then re-steam for 1 hour before serving.

Serving suggestion:

• Serve with brandy butter sauce or custard.

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Equipment

Aluminum Foil

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Parchment Paper

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Stainless Steel Mixing Bowls

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Notes

Created, Prepared, tried, and tested by Beverley from SA Tasty Recipes – Saffas Daily Recipes 

Nutrition

• Serving Size: 1
• Calories: 370
• Sugar: 47.9 g
• Sodium: 111.9 mg
• Fat: 11 g
• Saturated Fat: 5.3 g
• Trans Fat: 0 g
• Carbohydrates: 62.4 g
• Fiber: 3.7 g
• Protein: 4.6 g
• Cholesterol: 37.2 mg

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