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  Golden raisins 3⁄4 Pound (2 cups)
  Shredded suet 3 Cup (48 tbs)
  Raisins 3⁄4 Pound, halved if large (2 cups)
  Currants 6 Ounce (1 cup)
  Chopped candied peel 6 Ounce (1 cup)
  Slivered almonds 3 Ounce, toasted (3/4 cup)
  Lemon 1 , rind grated
  Dark brown sugar 1 Cup (16 tbs)
  Freshly grated nutmeg 3⁄4 Teaspoon
  Eggs 6 , beaten
  Brandy 175 Milliliter (1 wineglass)
  Milk 1 Cup (16 tbs)

Combine all the ingredients, mixing thoroughly.
Put the mixture into a buttered 2-quart steaming mold.
Cover with a circle of wax paper.
If you are using a steaming mold with a clip-on lid, just clip it on.
Otherwise, tie on a cloth cover and knot the corners on top to prevent them from trailing in the water.
Put the pudding into a saucepan and half fill the pan with boiling water.
Cover the pan with a lid, and put onto the heat.
Steam the pudding for 5-6 hours, replenishing the boiling water in the saucepan from time to time, to prevent it boiling dry.
Allow to cool, then recover with a fresh cloth or paper.
To reheat the pudding on Christmas Day, steam again for 1 1/2-2 hours.

Recipe Summary

Difficulty Level: 
Better Buy
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7208 Calories from Fat 3399

% Daily Value*

Total Fat 381 g586.2%

Saturated Fat 174.8 g873.8%

Trans Fat 0 g

Cholesterol 1291.5 mg430.5%

Sodium 603.7 mg25.2%

Total Carbohydrates 846 g282%

Dietary Fiber 65.4 g261.7%

Sugars 623.5 g

Protein 94 g187.9%

Vitamin A 37.4% Vitamin C 587.7%

Calcium 131.6% Iron 137.7%

*Based on a 2000 Calorie diet

Plum Pudding Recipe