Plum Pudding With Almonds

Western.Chefs's picture

May. 11, 2011


Seedless raisins 1 1/2 Cup (24 tbs)
Dried currants 1/2 Cup (8 tbs)
Finely chopped mixed candied fruit 1/2 Cup (8 tbs)
Tart apple 1 , peeled, cored, and grated fine
Grated lemon rind 1 Tablespoon
Finely grated orange rind 2 Tablespoon
Ale/Orange juice / 1/2 cup ale and 1/4 cup brandy / rum 3/4 Cup (12 tbs)
Sifted flour 1 Cup (16 tbs)
Baking powder 1 Teaspoon
Salt 1/2 Teaspoon
Cinnamon 1 Teaspoon
Allspice 1/2 Teaspoon
Nutmeg 1/4 Teaspoon
Fine dry bread crumbs 1 Cup (16 tbs)
Firmly packed brown sugar 1 Cup (16 tbs)
Molasses 1/3 Cup (5.33 tbs)
Finely ground suet 1 Cup (16 tbs)
Eggs 3 , lightly beaten
Finely chopped blanched toasted almonds 1/2 Cup (8 tbs) (Or Minced)


Mix fruits, rinds, and ale and let stand 1/2 hour.

Sift flour with baking powder, salt and spices, stir in remaining ingredients, add fruit mixture, and mix well.

Spoon into 2 well-buttered 1-quart molds or metal bowls, cover with double thicknesses of foil, and tie firmly in place.

Set on a rack in a large kettle, add boiling water to come halfway up puddings, cover, and steam 4 hours; keep water simmering slowly and add more boiling water as needed to maintain level.

Cool puddings on racks with foil still intact, then store in a cool place, freeze, or refrigerate.

To reheat, steam 1 hour exactly the same way you cooked them.

Unmold puddings on a hot platter and decorate with holly.

If you like, pour 1/4 cup warm brandy over each pudding and blaze.

Cut in wedges and serve with Hard Sauce.

Also good with Brandy or Rum Sauce or Stirred Custard.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 1301Calories from Fat 441

 % Daily Value*

Total Fat 50 g76.9%

Saturated Fat 22 g110%

Trans Fat 0 g


Sodium 553 mg23.04%

Total Carbohydrates 208 g69.3%

Dietary Fiber 9 g36%

Sugars 147 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet