Holiday Plum Pudding

chef.david.galeano's picture

Aug. 10, 2011


Fine fresh bread crumbs 2 Cup (32 tbs)
Hot milk 1/2 Cup (8 tbs)
Ground suet 3 Ounce
Eggs 3 , beaten
Packed brown sugar 1/2 Cup (8 tbs)
Molasses 1/2 Cup (8 tbs)
Strawberry jam 1/2 Cup (8 tbs)
Grated orange rind 1 Tablespoon
Orange juice 1/4 Cup (4 tbs)
Grated lemon rind 1 Teaspoon
Lemon juice 2 Tablespoon
Salt 1/2 Teaspoon
Cinnamon 1/2 Teaspoon
Ground cloves 1/2 Teaspoon
Ground nutmeg 1/2 Teaspoon
Lexia raisins 3/4 Cup (12 tbs)
Sultana raisins 3/4 Cup (12 tbs)
Chopped dates 3/4 Cup (12 tbs)
Chopped figs 3/4 Cup (12 tbs)
Halved candied cherries 3/4 Cup (12 tbs) (Red)
Diced candied pineapple 3/4 Cup (12 tbs)
Mixed candied peel 3/4 Cup (12 tbs)



1) Take a bowl, mix bread crumbs into milk and allow the mixture to cool.

2) In large bowl, combine the suet, eggs, sugar, molasses, jam, orange rind and juice, lemon rind and juice, salt, cinnamon, cloves and nutmeg and mix with quick light sweeping motions.

3) Now whisk in bread crumbs-milk mixture.

4) Add the lexia and sultana raisins, dates, figs, cherries, pineapple and candied peel, mixing well.


5) Take a 8-cup (2 L) greased heatproof pudding mould and spoon the mixture into it.

6) Take a large piece of waxed paper and make a wide pleat and place over the mould.

7) Use more foil to press down side of mould and fasten with a string tightly around the mould.

8) Take a large saucepan and place the mould on the rack and pour in enough boiling water till two-thirds up sides.

9) Cover the pan with lid and simmer over moderate heat, adding water so as to maintain level,cook for about 4 hours or until cake tester inserted in centre comes out clean.

10) Allow to stand for 15 minutes.

11) Remove the foil,grasping the mold and plate firmly together, turn the mould over. The pudding should slide out easily.

(Pudding can be wrapped and refrigerated for up to 2 months or frozen for longer storage. To reheat, return to mould, cover and steam for 1 to 1-1/2 hours.)


12) Plum pudding is traditionally accompanied by Cumberland Rum Butter or Brandy Butter.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 4846Calories from Fat 935

 % Daily Value*

Total Fat 100 g153.8%

Saturated Fat 47 g235%

Trans Fat 0 g


Sodium 2133 mg88.88%

Total Carbohydrates 996 g332%

Dietary Fiber 40 g160%

Sugars 767 g

Protein 47 g94%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet