Plum pudding

    11 hours

    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.

    5 people made this

    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 in English (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