> Skip to content

Recipe  •  20 November 2020

 

Plum pudding

So-named because it contains prunes, this is a classic Christmas dish, here using butter instead of the traditional beef suet.

Serves 8–10
Prep 45 mins
Soak overnight
Bake 8–10 hrs
Store the pudding will keep in a cool place (if well sealed), or in the freezer for up to 1 year

SPECIAL EQUIPMENT
1kg (21⁄4lb) pudding bowl

INGREDIENTS
85g (3oz) raisins
60g (2oz) currants
100g (31⁄2oz) sultanas
45g (11⁄2oz) mixed peel, chopped
115g (4oz) mixed dried fruit, such as figs, dates, and cherries
150ml (5fl oz) beer
1 tbsp whisky or brandy
finely grated zest and juice of 1 orange
finely grated zest and juice of 1 lemon
85g (3oz) ready-to-eat prunes, chopped
150ml (5fl oz) cold black tea
1 dessert apple, peeled, cored, and grated
115g (4oz) unsalted butter, melted, plus extra for greasing
175g (6oz) dark soft brown sugar
1 tbsp black treacle
2 eggs, beaten
60g (2oz) self-raising flour
1 tsp mixed spice
115g (4oz) fresh white breadcrumbs
60g (2oz) chopped almonds
brandy butter, cream, or custard, to serve (optional)

METHOD

1. Place the first 9 ingredients into a large bowl and mix well. Put the prunes in a small bowl and pour in the tea. Cover the bowls and leave to soak overnight.

2. Drain the prunes and discard any remaining tea. Add the prunes and the apple to the rest of the fruit, followed by the butter, sugar, treacle, and eggs, stirring well.

3. Sift in the flour along with the mixed spice, then stir in the breadcrumbs and almonds. Mix until all the ingredients are well combined.

4. Grease the pudding bowl and pour in the mixture. Cover the top of the bowl with 2 layers of baking parchment and 1 layer of foil. Tie the layers to the bowl with string, then put the bowl into a pan of simmering water that comes at least halfway up the side of the bowl. Steam for 8–10 hours.

5 Check regularly to make sure that the water level does not drop too low. Serve with brandy butter, cream, or custard.


Complete Baking Caroline Bretherton

Follow clear, precise photography that shows every single step of the process for 80 classic recipes, then try your skills out on more than 250 variations of these recipes.

Buy now
Buy now

More features

See all recipes
Recipe
Christmas fruit mince pies

The fruit mince in this recipe is quick to prepare and needs no time to mature, making these an easy festive treat to bake.

Recipe
Classic banana bread

A mash of ripe bananas is delicious baked in this sweet, bread-like cake, while spices and nuts add flavour and crunch.

Recipe
Keto air fryer lemon pound cake

“Pound” cake comes from using a pound each of four ingredients, but Aaron Day shows how to get the same buttery-rich texture without the sugar and extra carbs in this delicious keto air fryer recipe.

Recipe
Sourdough starter

Learn how to make your own sourdough starter with James Strawbridge. 

Recipe
One-pan salmon with zucchini and potato wedges

So easy to whip together, this one-pan meal has dinner on the table in 30 minutes!

Recipe
Crispy salmon tacos

With cajun spice, mango, sweet cherry tomatoes and lime.

Recipe
Stuffed aubergine in curry and coconut dal

A satisfying aubergine and lentil dish from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage.

Recipe
Portobello steaks and butter bean mash

A vegetarian recipe that is simply as good as any steak (with mash), if not better.

Recipe
Berry platter with sheep’s labneh and orange oil

A fruity dish from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage.

Recipe
Toasted marshmallow and rhubarb cake

An epic celebration cake topped with decadent marshmallow icing.

Recipe
Banana ice cream cheesecake

A sweet, oaty, hazelnutty base filled with a banana ice cream ‘cheesecake’ layer, then topped with blueberry compote. Yum!

Recipe
Seekh kebab toad in the hole

This is toad in the hole, Asian style!

Looking for more recipes?

See all recipes