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English Plum Pudding

Gadget.Cook's picture
  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

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


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Nutrition Rank

Nutrition Facts

Serving size

Calories 713 Calories from Fat 229

% Daily Value*

Total Fat 25 g38.6%

Saturated Fat 9.1 g45.5%

Trans Fat 0 g

Cholesterol 64.4 mg21.5%

Sodium 214.3 mg8.9%

Total Carbohydrates 122 g40.6%

Dietary Fiber 7.3 g29.1%

Sugars 95.2 g

Protein 10 g19.5%

Vitamin A 2.6% Vitamin C 39.9%

Calcium 15.9% Iron 17.1%

*Based on a 2000 Calorie diet


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English Plum Pudding Recipe