Christmas Plum Pudding
Indulge in the rich, festive flavors of a classic Christmas Plum Pudding, a timeless holiday dessert steeped in tradition and brimming with dried fruits, warm spices, and a touch of brandy. This luxurious pudding combines plump raisins, currants, figs, apricots, and candied citrus peel, all soaked overnight for maximum flavor. The batter, made with buttery breadcrumbs, ground almonds, and zesty citrus, is delicately spiced with cinnamon, nutmeg, and allspice. Steamed to perfection and matured for enhanced depth, this pudding is a true centerpiece for your Christmas table. Serve it warm with a drizzle of custard, dollop of cream, or a swirl of brandy butter for a nostalgic taste of the holidays.
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Recipe Information
Ingredients
- 150 grams Raisins
- 150 grams Currants
- 100 grams Chopped dried figs
- 100 grams Chopped dried apricots
- 50 grams Candied citrus peel
- 100 milliliters Brandy
- 150 grams Unsalted butter
- 150 grams Dark brown sugar
- 3 large Eggs
- 100 grams Plain flour
- 100 grams Breadcrumbs
- 50 grams Ground almonds
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 teaspoon Ground allspice
- 1 Zest of an orange
- 1 Zest of a lemon
- 50 milliliters Milk
- 50 grams Sugared almonds or nuts (optional, for garnish)
Instructions
In a large mixing bowl, combine the raisins, currants, dried figs, dried apricots, and candied citrus peel. Pour in the brandy, mix well, cover with plastic wrap, and let soak for at least 12 hours or overnight.
Once the dried fruit has soaked, cream together the butter and dark brown sugar in a separate bowl until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Sift together the plain flour, baking powder, ground cinnamon, ground nutmeg, and ground allspice. Gradually fold the dry ingredients into the butter mixture.
Stir in the breadcrumbs, ground almonds, orange zest, lemon zest, and milk. Mix until fully combined.
Fold the soaked fruit mixture into the batter, ensuring even distribution.
Grease a 1.2-liter pudding basin with butter and fill it with the pudding mixture, leaving about 2 cm of space at the top for the pudding to expand.
Cover the pudding basin with a layer of parchment paper and a layer of foil, securing tightly with kitchen string.
Place the pudding basin in a large pot with a trivet or an upturned saucer at the bottom. Fill the pot with boiling water until it reaches halfway up the sides of the basin.
Cover the pot with a lid and steam the pudding over low heat for 4 hours, topping up with boiling water as needed to maintain the water level.
Once cooked, remove the pudding from the pot and let it cool completely before unmolding. Store tightly wrapped in foil or cling film to let the flavors mature.
Re-steam the pudding for 2 hours before serving. Garnish with sugared almonds or nuts if desired. Serve warm with custard, cream, or brandy butter.
Nutrition Facts
Calories |
4252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.0 g | 217% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 895 mg | 298% | |
| Sodium | 2451 mg | 107% | |
| Total Carbohydrate | 617.6 g | 225% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 406.9 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 813 mg | 63% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3638 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
