About this recipe:This is a fairly basic Christmas plum pudding recipe but unlike other recipes it can actually have plums in it. Unfortunately the ingredient list is so long it isn't easy to make it in less than industrial quantities! This could prove fortunate, however, as they make great food gifts. You can substitute a mixture of fresh and dried apricots of peaches for the plums if you wish.
125g wholemeal flour
125g fresh breadcrumbs
125g shredded suet
3 eggs, beaten
1 small carrot, grated
1 apple - peeled, cored and grated
85g dark brown soft sugar
75g chopped blanched almonds
50g preserved stem ginger in syrup, chopped
2 tablespoons ground almonds
60g chopped walnuts
75g halved glace cherries
50g dried currants
100g candied mixed fruit peel, chopped
4 plums, stones removed and chopped
1 lemon, juiced and zested
1 1/2 teaspoons mixed spice
3/4 teaspoon baking powder
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Method Prep:30min › Cook:5hr › Ready in:5hr30min
In a large bowl, combine flour, breadcrumbs, suet, eggs, carrot, apple, brown sugar, chopped almonds, stem ginger, ground almonds, cherries, sultanas, currants, mixed peel, plums, lemon juice and zest, mixed spice, baking powder and ale. Let each family member take a turn stirring and make a wish. If you have used more dried fruit than fresh, add a little extra ale to make the mixture less stiff.
Grease 2 large or 4 small pudding moulds. Fill with pudding mixture about 7/8 full. Cover tightly with greased greaseproof paper, then aluminium foil; secure with string. Stand pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding mould. Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.
If not serving immediately, let cool completely, then replace covers with fresh greaseproof paper and foil and store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, reheat by steaming 2 to 3 hours.