Mincemeat Plum Pudding
Indulge in the festive richness of Mincemeat Plum Pudding, a traditional holiday dessert bursting with warm spices and decadent flavors. This time-honored recipe features a medley of mixed dried fruits, zesty citrus peel, and aromatic spices like cinnamon, nutmeg, and mixed spice, all steeped in a generous splash of brandy or rum for a truly indulgent treat. Bound together with suet or a vegetarian alternative, fresh breadcrumbs, and velvety mincemeat, this pudding is steamed to perfection for a moist and luxurious texture. Perfect for holiday celebrations, it can be made ahead of time and stored, allowing the flavors to deepen. Serve it warm with a dollop of brandy butter, silky custard, or rich cream for a nostalgic finish to your festive feast. Keywords: traditional mincemeat plum pudding, holiday dessert, festive steamed pudding, homemade Christmas pudding recipe.
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Recipe Information
Ingredients
- 500 grams mixed dried fruits (raisins, currants, and sultanas)
- 125 grams shredded suet (or grated frozen butter for a vegetarian option)
- 125 grams dark brown sugar
- 125 grams fresh breadcrumbs
- 75 grams plain flour
- 225 grams mincemeat (store-bought or homemade)
- 50 grams chopped mixed peel
- 50 grams blanched almonds, chopped
- 1 lemon grated zest of a lemon
- 1 orange grated zest of an orange
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground mixed spice
- 2 large eggs
- 4 tablespoons brandy or dark rum
- 4 tablespoons milk
Instructions
In a large mixing bowl, combine the dried fruits, suet, sugar, breadcrumbs, and flour. Mix thoroughly.
Add the mincemeat, mixed peel, almonds, lemon zest, orange zest, cinnamon, nutmeg, and mixed spice to the bowl. Stir well to ensure the mixture is evenly combined.
In a separate bowl, beat the eggs together and then stir in the brandy (or dark rum) and milk.
Pour the liquid ingredients into the dry mixture and stir until the mixture has a thick, moist consistency.
Grease a 1.2-liter (2-pint) pudding basin with butter. Spoon the mixture into the basin, pressing it down with the back of a spoon to remove air pockets and smooth the top.
Cover the pudding with a layer of parchment paper and then a layer of foil, folding them to create a pleat in the middle. Secure them tightly around the rim of the basin using kitchen string.
Place a trivet or an upturned plate in the bottom of a large saucepan to prevent the pudding from touching the base. Lower the pudding basin onto the trivet.
Pour boiling water into the saucepan until it reaches halfway up the sides of the pudding basin. Cover the saucepan with a lid and simmer gently for 6 hours, checking occasionally to ensure the water level is maintained.
Once cooked, carefully remove the pudding from the saucepan and allow it to cool. Replace the parchment and foil covers with fresh ones and store in a cool, dark place until needed.
To serve, steam the pudding again for about 2 hours to reheat. Turn it out onto a serving plate and garnish with sprigs of holly. Serve with brandy butter, custard, or cream.
Nutrition Facts
Calories |
5280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.0 g | 221% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 870.6 g | 317% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 574.8 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 888 mg | 68% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 5210 mg | 111% | |
*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.
