Royal plum pudding

Royal plum pudding


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About this recipe: These spicy and sweet plum puddings have been made for the royal household since the time of George I.

Buckingham W.I.

Makes: 3 Christmas puddings

  • 450g (1 lb) eggs, weighed in shells
  • 235ml milk
  • 680g (1 1/2 lb) suet, finely shredded
  • 450g (1 lb) sugar
  • 450g (1 lb) raisins, stoned and cut in half
  • 450g (1 lb) breadcrumbs
  • 225g (8 oz) sifted icing sugar
  • 110g (4 oz) citron peel
  • 110g (4 oz) candied peel
  • 15g (1/2 oz) grated nutmeg
  • 2 teaspoons salt
  • 1 teaspoon mixed spice
  • 120ml brandy

Prep:15min  ›  Cook:8hr  ›  Extra time:12hr resting  ›  Ready in:20hr15min 

  1. Beat the eggs to a froth; stir in the milk. Mix in suet, sugar, raisins, breadcrumbs, icing sugar, citron peel, candied peel, nutmeg, salt, mixed spice and brandy. Let mixture stand for 12 hours in a cool place.
  2. Pour mixture into 3 (1 pint) pudding basins; cover with baking paper and foil and secure with a lid or string; set pudding basins inside a steamer insert and steam for 8 hours. You may have to top up the water during this time.

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