English Plum Pudding

world.food's picture

Sep. 23, 2011


All purpose flour
Soda 1/2 Teaspoon
Salt 1/4 Teaspoon
Cinnamon 1/2 Teaspoon
Ginger 1/4 Teaspoon
Nutmeg 1/4 Teaspoon
Allspice 1/4 Teaspoon
Dry bread crumbs 1/2 Cup (8 tbs)
Packed brown sugar 1 Cup (16 tbs)
Lemon peel 1 Teaspoon
Orange peel 1 Teaspoon
Ground suet 1/2 Pound
Currants 1 Cup (16 tbs) , plumped
Raisins 1 Cup (16 tbs) , plumped
Chopped candied citron 1/2 Cup (8 tbs)
Chopped candied lemon peel 1/2 Cup (8 tbs)
Chopped apple 1 Cup (16 tbs)
Chopped nuts 1/2 Cup (8 tbs)
Eggs 4
Milk 3/4 Cup (12 tbs)
Pure vanilla extract 1 Teaspoon
Rum extract 1 Tablespoon



1 Grease two 1-quart molds or one 2-quart mold.


2 In large bowl, sift flour, soda, salt, cinnamon, ginger, nutmeg and allspice together.

3 Add in bread crumbs, brown sugar, lemon peel, orange peel, ground suet, fruits and nuts and mix well.

4 In another bowl, beat eggs.

5 Stir in milk, vanilla and rum extract.

6 Combine with the dry ingredients, mixing well.

7 In the prepared molds , pour the mixture.

8 Fill about one inch from top.

9 Cover with a tight lid and place on a rack in a large kettle.

10 Pour in boiling water up till half way up side of mold.

11 Cover the kettle and steam for 4 1/2 to 6 hours, depending on size of mold.


12 Remove from mold and serve hot with Spiced Hard Sauce.


you may prepare the pudding weeks in advance and store in a cool place or frozen.

To serve, return pudding to mold or wrap in heavy cloth and steam 2 to 3 hours.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 864Calories from Fat 403

 % Daily Value*

Total Fat 45 g69.2%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 342 mg14.25%

Total Carbohydrates 107 g35.7%

Dietary Fiber 6 g24%

Sugars 63 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet