Christmas Plum Pudding Recipes

Steps:

• In a large bowl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched almonds, stem ginger, ground almonds, cherries, raisins, currants, golden raisins, mixed peel, plums, lemon juice and zest, mixed spice, baking powder and ale. Let each family member take a turn stirring and make a wish. 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 pudding 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 off water regularly until quite firm and set.
• If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil and 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.

Steps:

• Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants., Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure., Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding., Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.

Steps:

• Stir the flour, spice, suet, breadcrumbs and sugar in a large bowl. Tip in the fruit, peel, cherries (if using) and carrot, then stir well to mix. Add the remaining ingredients and beat until thoroughly combined.
• Spoon the mixture into a buttered 1.2 litre pudding bowl (with a buttered disc of greaseproof paper in the bottom) and press down well, leaving room for the pudding to rise a little during steaming. Cover with a circle of buttered greaseproof paper, then cover with pudding cloth or foil and tie securely with string.
• Stand the bowl on an upturned saucer in a saucepan and half fill with boiling water. Cover tightly and steam for 8 hours, topping up the water as necessary. Leave to cool in the pan.
• Remove the pudding from the pan and discard the cloth or foil and paper. Then cover with fresh greaseproof paper and cloth. Store your pudding in a cool, dry place until required - you can feed it with a few tablespoons of brandy once in a while. Before serving, steam again for 2-3 hours.

Steps:

• Combine raisins, golden raisins, currants, candied orange peel, chopped almonds and shredded apple.
• Combine suet, flour, brown sugar, breadcrumbs, allspice and salt.
• Beat eggs and add to flour mixture.
• Stir brandy and lemon juice into fruit mixture.
• Stir fruit into batter.
• Pack into greased, heat-proof bowl (or several smaller bowls, or straight-sided canning jars for gifting).
• Steam for 3-6 hours (depending on size of container) until the dough portion of the pudding is firm (test with toothpick, like a cake).
• Cool and sprinkle with more brandy. Cover tightly and refrigerate until Christmas. (can be made far in advance).
• To serve, steam again until warm, turn out onto a heat-proof plate, and if you are really adventurous, pour brandy over pudding and light!

Steps:

• Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
• Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
• Beat all ingredients together until very well combined. Serve with pudding.

Steps:

• Grease 2 large pudding basins.
• Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.
• (I actually use two old pottery saucers in the bottom of mine) Mix all dry ingredients together.
• Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.
• Mix egg, milk, stout, brandy and rinds together.
• Mix the moist and dry ingredients together.
• (I find this easier to do with my hands).
• Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.
• Cover with greasproof paper, then two thicknesses of aluminum foil.
• Tie securely with string.
• Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.
• As the water boils away replace with more boiling water.
• On the day the pudding is to be served, boil for 1 hour mmore.
• Serve with cream, icecream, custard or brandy sauce (or all of these!).
• Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour.
• We also love the leftovers cold or re-fried in butter!