Plum Pudding Recipe (Christmas Pudding)

A delicious Christmas pudding, also known as plumb pudding, with red candles and holly in the background.

This Christmas pudding incorporates a mixture of dried fruits and aromatic spices, all once considered the most luxurious and expensive ingredients available. If you've had this dessert before, you may know that most plum pudding recipes don't actually contain plums, as the word is modernly used. As early as the 18th century, "plum" actually referred to dried grapes, or raisins.

The pudding is steamed as it bakes, ensuring a moist, spongy texture. It is often topped with a sweet sauce. If you're looking for a very fruity, delectable dessert for Christmas, this popular English recipe is definitely one to try.

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450 grams (1 pound) mixed dried fruit
25 grams (½ cup) mixed candied fruit peel, finely chopped
1 small apple, peeled, cored, and finely chopped
6 grams (1 tablespoon) orange zest
3 grams (½ tablespoon) lemon zest
30 ml (2 tablespoons) fresh orange juice
15 ml (1 tablespoon) fresh lemon juice
60ml (¼ cup) apple juice (more if needed)
55 grams (½ cup) self-rising flour, sifted (or regular flour with baking powder)
3 grams (1 teaspoon) ground mixed spice
4 grams (1½ teaspoons) ground cinnamon
110 grams (about 1 cup) beef or vegetarian suet, shredded
110 grams (about ⅔ cup) dark brown sugar, packed
110 grams (1 cup) fresh breadcrumbs
25 grams (¼ cup) whole almonds, chopped
2 large eggs

Directions

In a large mixing bowl, combine the dried fruit, apple, candied fruit, orange and lemon zests, and juices. Add the apple juice, stirring well. Cover the bowl with a towel and leave it for several hours (preferably overnight) to marinate.
Butter a 2½-pint (approximately 1.7 liters) pudding basin.
In a large mixing bowl, stir the flour, mixed spice, and cinnamon, adding the suet, brown sugar, breadcrumbs, and almonds until all the ingredients are well mixed. Add the marinated ingredients and mix well.
Use a small bowl to gently beat the eggs. Add the beaten eggs to the dry ingredients, and stir them together. The mixture should have a moderately soft consistency.
Spoon the mixture into the buttered pudding basin, using the back of the spoon to gently press it down. Cover the pudding basin with a double layer of greaseproof paper or baking parchment paper, topping it off with a layer of aluminum foil. Secure the cover by wrapping a string around the basin in a way that forms a handle at the top, to make it easier to remove the pudding from the steamer.
Set the steamer in a saucepan with simmering water, and place the pudding in the steamer. Steam the pudding for 7 hours, checking the water lever frequently to prevent it from boiling dry. Once cooked, the pudding will have a dark brown color.
Remove the pudding from the steamer, and allow it to cool completely while it is still covered. Remove the covering, use a skewer to prick the pudding, and pour in a small amount of apple juice.
Cover the pudding with new greaseproof paper, and tie it again with a string.
Store the pudding in a cool, dry place until Christmas. Heat the pudding by steaming it again for about an hour before serving.