Traditional Christmas boiled plum pudding

    6 hours

    This is my Aunty Jan's recipe for a delicious Christmas plum pudding, it is so good that she gets orders from other people! It is a lovely winter dessert, great with custard, cream or ice cream (or all of the above!) and full of festive spirit! It is however, a lengthy process - but is worth it!


    London, England, UK
    5 people made this

    Serves: 16 

    • 230g butter
    • 230g brown sugar
    • 5 eggs, beaten
    • 125g shop-bought breadcrumbs
    • 230g mixed fruits (eg raisins, peel, prunes, dried cherries)
    • pinch of salt
    • 1 teaspoon of nutmeg
    • 1 teaspoon of mixed spice
    • 1/4 teaspoon of bicarbonate soda
    • 125ml of rum
    • 125g plain flour
    • 4 tablespoons of crushed almonds
    • 1 boiling cloth (eg a calico square)

    Prep:45min  ›  Cook:5hr  ›  Extra time:15min  ›  Ready in:6hr 

    1. Cream butter and sugar. Add eggs and mix well. Add the rest of the ingredients and mix.
    2. Boil pudding cloth; take out of boiling water and wring out. Place cloth into a round bowl to make a hole. Sprinkle plain flour on the cloth (which will form the crust on pudding). Add batter mixture.
    3. Tie really well so no water gets in. Lift out of dish and put into boiler. Water should be halfway up pudding, you may need to top up now and again with boiling water, so water stays halfway.
    4. Simmer pudding for 3 hours. Hang for a couple of days in a dry cool area. Boil again on the day of serving for 2 hours.
    5. Before serving, open cloth carefully peeling off so 'skin' of pudding remains.

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