Plum pudding is an old fashioned Christmas dessert that makes a wonderful centrepiece come the big day. It's essentially the same as a Christmas pudding, just with the addition of delicious prunes. This recipe uses the sweetness of dried fruits in place of refined sugar so you don't have to feel guilty about wanting seconds!
HOW TO MAKE PLUM PUDDING
- 350g (12oz) pitted prunes, chopped
- 100g (4oz) crystallised ginger, chopped
- 40g (1½oz) walnuts, chopped
- 225g (8oz) large raisins
- zest and juice 2 large oranges
- 125g (4½oz) fresh brown breadcrumbs
- 125g (4½oz) vegetable suet
- 1tsp ground cloves
- 3 large free-range eggs
- 2-3tbsp brandy
you will need
- 1.2-litre (2pt) pudding basin, and aluminium foil
In a large bowl, mix the prunes, ginger, walnuts, raisins, orange zest, breadcrumbs, suet and ground cloves. Whisk the eggs until frothy and slightly thickened and stir into the other ingredients. Stir in the orange juice and brandy and leave to sit overnight in the fridge.
Generously butter the pudding basin. Spoon the pudding mixture into the basin and level the top. Cover with a double layer of buttered aluminium foil, making a pleat in the centre to allow for the pudding to rise. Tie string tightly around the basin rim to secure the foil.
Place in a saucepan with a trivet; pour in enough water to come halfway up the sides of the bowl. Cover with a tight-fitting lid and simmer for 5 hours. If necessary, top up the water during cooking.
Remove the pan from the heat and leave uncovered for 15 minutes before removing the foil and turning out the pudding. If making in advance, let it cool in the basin, then cover well with foil and leave in a cool place until Christmas Day. To reheat the pudding, cover with foil and steam for 1 hour or cover with clingfilm, pierce holes in the top and microwave on high for 5 minutes.
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