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English Plum Pudding

Gadget.Cook's picture
Ingredients
  Raisins 1 Cup (16 tbs)
  Currants/Raisins 1 1⁄2 Cup (24 tbs)
  Chopped mixed candied fruit 1⁄2 Cup (8 tbs) (Citron, Orange Peel, Lemon Peel)
  Chopped almonds/Chopped walnuts 1⁄2 Cup (8 tbs)
  Soft bread crumbs 2 Cup (32 tbs)
  Brown sugar 3⁄4 Cup (12 tbs)
  Nutmeg 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Ginger 1 Dash
  Chopped suet/Ground suet 2 Ounce
  Milk 1⁄3 Cup (5.33 tbs)
  Egg 1
  Orange juice/4 tablespoons brandy 3 Tablespoon
Directions

Combine all ingredients and mix well.
Pack into a well-greased 1 quart mold.
Cover with aluminum foil and fasten on with string.
Place mold on a trivet in the slow cooker and add about 3 inches of boiling water.
Cover and cook on high 5 to 6 hours.
Remove mold and let stand 15 minutes, Loosen pudding with a knife around edges.
Unmold and serve with Hard Sauce (recipes follow).
Pudding may be cooled at room temperature in mold, refrigerated, and rewarmed by steaming in slow cooker for an hour before serving.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Servings: 
4

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2 Comments

Anonymous's picture
what, no plums?!
Samina.Tapia's picture
Plum pudding is an English steamed or boiled pudding usually served at holiday times, particularly Christmas. Plum pudding has never contained plums. One may ask why then is Plum Pudding called Plum Pudding when there are no plums in it? In the 17th century, plums referred to raisins or other fruits from the plum family like prunes, currants. "Dried plums, or prunes, were popular in Puddings and Pies, in medieval times, but gradually in the sixteenth and seventeenth century they began to be replaced by raisins.