Plum pudding

Plum pudding


2 people made this

About this recipe: This Christmas pudding still fills me with nostalgia when I make it, I always helped my mother to make it in early November. I make it as early as possible to let it mature. It's still written on the original paper. My 4 children and 8 grandchildren look forward to it every Christmas.


Serves: 12 

  • 200g soft breadcrumbs
  • 200g dark soft brown sugar
  • 200g raisins
  • 200g sultanas
  • 150g currants
  • 125g grated butter (or 150g finely grated suet)
  • 125g candied peel
  • 75g plain flour
  • 3 eggs
  • 1 large cooking apple, grated
  • 75g chopped blanched almonds
  • 1 lemon, zest and juice
  • 1 egg cup whisky
  • 1 small bottle Guinness
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Prep:1hr  ›  Cook:2hr  ›  Extra time:8hr resting  ›  Ready in:11hr 

  1. Sift flour with salt and spices.
  2. Beat eggs. Mix everything together with stout and whisky. Get the family and any callers to have a stir and make a wish ( this is very important!). Cover and leave overnight.
  3. Next day stir well again and fill into 2- 3 pint bowls (bowls must be well greased). Cover with foil and steam for 6 hours.
  4. Allow 2 hours cooking time to heat through, on the day, before eating. Keeps well in the fridge!

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Reviews (1)


this is the 3rd year of using this recipe the family love it .. I also adapt it to a gluten free recipe for myself by just exchanging the breadcrumb for gluten free bread and using gluten free flour and 1 tsp of baking powder - 19 Nov 2012

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