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Nutrition Facts

Serving Size 1 puddings 1921g

Recipe makes 2 puddings)

The following items or measurements are not included below:

1 lemons, zest of

1 orange zest

mixed spice

Calories 4164
Calories from Fat 1231 (29%)
Amount Per Serving %DV
Total Fat 136.9g 210%
Saturated Fat 70.9g 354%
Monounsaturated Fat 43.1g
Polyunsaturated Fat 11.2g
Trans Fat 0.0g
Cholesterol 698mg 232%
Sodium 1914mg 79%
Potassium 5507mg 157%
Total Carbohydrate 667.4g 222%
Dietary Fiber 109.1g 436%
Sugars 306.8g
Protein 57.1g 114%

how is this calculated?

Christmas Plum Pudding

Recipe #41555 | 6 hours | 1 hour prep | add private note
JustJanS

By: JustJanS
Sep 30, 2002

We love Christmas pudding. I make mine in October, and give many away as gifts. I make several sizes, and try to keep about 3 for us-one for Christmas, another for New Year, and the last for around Easter. I find it very satisfying to make these, though I can hardly wait to eat the first one! This recipe is a combination of 2 favourites and works well. If you don't want to use the stout and brandy, use orange juice as one of the recipes suggested-I think the stout and brandy give the recipe depth of flavour.

2 puddings (change servings and units)

Ingredients

Directions

  1. 1
    Grease 2 large pudding basins.
  2. 2
    Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.
  3. 3
    (I actually use two old pottery saucers in the bottom of mine) Mix all dry ingredients together.
  4. 4
    Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.
  5. 5
    Mix egg, milk, stout, brandy and rinds together.
  6. 6
    Mix the moist and dry ingredients together.
  7. 7
    (I find this easier to do with my hands).
  8. 8
    Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.
  9. 9
    Cover with greasproof paper, then two thicknesses of aluminum foil.
  10. 10
    Tie securely with string.
  11. 11
    Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.
  12. 12
    As the water boils away replace with more boiling water.
  13. 13
    On the day the pudding is to be served, boil for 1 hour mmore.
  14. 14
    Serve with cream, icecream, custard or brandy sauce (or all of these!).
  15. 15
    Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour.
  16. 16
    We also love the leftovers cold or re-fried in butter!

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Featured Reviews for This Recipe

From: whitewings 33

On Dec 24, 2008

I just used this recipe for a last minute addition to tomorrows table with a few changes out of necessity... Due to limited products where we are (Antigua) I used Mixed Candied fruits in place of the raisins and dried cranberries in place of the prunes, also missing the mixed spice I replaced it with a combination of a crushed clove cinnamon and the nutmeg. It tastes sensational!! Thanks for a super easy to use recipe!!

1 person found this review helpful

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  • From: tomee

    On Dec 8, 2005

    1 person found this review helpful

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  • reviewer icon

    From: Evie*

    On Dec 28, 2002

    Finally getting to review this recipe Jan! I made this many weeks ago and have had it in the freezer. I never used peel (we dont like it) and just added more fruit. Very moist, I used Guinness and Brandy. Delicious Christmas Pud recipe, thanks for posting.

    4 people found this review helpful

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  • reviewer icon

    From: Mysterygirl

    On Dec 28, 2004

    Being an American, this was my first attempt at anything like this. (It's not a typical American dessert - Christmas or otherwise). My husband and I (both love fruitcake like desserts) loved this. The flavor was wonderful. I found a stout and J&B Brandy to use. It was very moist and very good. I served it plain although I think that I will try some brandy sauce with the leftovers. Thanks for sharing your traditions with us.

    3 people found this review helpful

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  • Read all 5 reviews

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