English Plum Pudding

by Libby
(Lowgicooking.com)

English plum pudding, or Christmas pudding, is a traditional dessert having quite a long history. What's commonly regarded as a plum pudding today actually began as something completely different, way back in the 14th century.

It became known as plum pudding when dried plums, or prunes, were added in along with eggs and bread crumbs to thicken it. Variations were made by substituting chicken or veal .

Serves: 10-12 with leftovers

Preparation time: 45 minutes

Cooking time: 4 hours

Best made in October and stored in the refrigerator till Christmas day. It can be made a few weeks before hand, but will be more crumbly and softer – though still delicious!


English Plum Pudding- Ingredients:

• 5oz. Butter

• 4oz plain flour

• 4oz breadcrumbs made from day old bread, grated

• 8oz brown sugar

• 8oz currents

• 4oz raisins

• 8oz sultanas

• Mixed peel- I use fresh, I wash the fruit first
pinch salt

• 1 teaspoon mixed spice- I use freshly grated nutmeg, cinnamon and ginger and here you can play around with how much to add.

• 3 large eggs

• As much brandy as the mood takes you


English Plum Pudding- Method:

• Line a greased pudding bowl with waxed paper and grease again. This is a departure from tradition as I have had disasters with puddings in the cloth.

• Put all fruit into a large bowl when everyone is at home to help stir, taste and to make a wish one by one as they stir.

• Cream butter and sugar

• Add well-beaten eggs

• Stir well and make your wishes, adding brandy according to mood

• Add breadcrumbs,flour, spices.

• Place in bowl- one large or two small (you had the small version)

• Cover with 2 layers: greaseproof paper, greased, topped by alfoil. Fold the topping layers over the edge of the pudding bowl and tie it firmly with string just under the lip of the bowl if it has one. Now make a cross of strong string like a cross, place the bowl over the centre of the cross ofstring and bring the four ends up to the top of the basin and knot them together over the top. Leave enough string to form a loop to facilitate lifting the hot bowl out of the boiling water to serve it. If the foil breaks or looks messy, you may prefer to add a new layer of paper and foil if you need to re-heat it at a later date.


• Boil for 4 hours, checking and restoring water levels regularly. I note down the time of starting and then mark down half hourly intervals as I check and it also serves as a reminder of when it will be ready.

• To flame it- turn out your pudding onto a platter with space to hold liquid. Speak sweetly to your pudding at this stage and it will respond co-operatively. Once out, heat your brandy and when warmed but not boiling, pour over the pudding without delay and light it to create the beautiful blue flame.


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