Prep Time:
30 mins
Cook Time:
5 hrs
Total Time:
5 hrs 30 mins
Servings:
20
Yield:
2 plum puddings
Ingredients
Directions
Gather all ingredients.
Combine plums, bread crumbs, flour, suet, eggs, carrot, apple, cherries, currants, golden raisins, mixed fruit peel, raisins, chopped blanched almonds, brown sugar, stem ginger, walnuts, ground almonds, lemon juice and zest, mixed spice, and baking powder in a large bowl; stir in ale and mix well. Let each family member take a turn stirring and make a wish.
Recipe Tip
If you have used more dry fruit than fresh, add a little extra ale to make the mixture less stiff.
Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full.
Cover tightly with greased waxed paper, then foil; secure with string.
Stand puddings on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin.
Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping up water regularly until puddings are quite firm and set.
Cook’s Note
If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil; 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.
Nutrition Facts (per serving)
| 228 | Calories |
| 10g | Fat |
| 32g | Carbs |
| 4g | Protein |
