Plum Pudding

Fragrant and rich with a variety of dried fruits, this is the ultimate British Christmas dessert.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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British

Dessert

Ingredients

1 cup chopped dried fruit, such as figs, dates, and/or cherries		1 Golden Delicious apple, grated
2/3 cup raisins		8 tbsp butter, melted, plus more for greasing
1/3 cup dried currants		3/4 cup packed light brown sugar
1/3 cup mixed chopped candied fruit peel		2 large eggs, beaten
2/3 cup beer		1 tbsp molasses
1 tbsp whisky or brandy		1/2 cup all-purpose flour
finely grated zest and juice of 1 orange		1 tsp pumpkin pie spice
finely grated zest and juice of 1 lemon		1/2 tsp baking powder
1/2 cup pitted dried plums, chopped		2 cups fresh bread crumbs
1/3 cup cold brewed black tea		1/2 cup chopped slivered almonds

directions

Prep: 45 min Total:

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1
Put the first 8 ingredients into a large bowl and mix well. Combine the dried plums and tea in a small bowl. Cover both bowls and let stand at least 12 hours.
2
Drain the dried plums and discard the tea. Add the dried plums and grated apple to the soaked fruit, followed by the melted butter, brown sugar, eggs, and molasses, stirring well.
3
Sift in the flour, spices, and baking powder. Add the bread crumbs and almonds. Mix well.
4
Butter a 1 1/2 quart heatproof bowl. Pour in the pudding batter. Cover with a double layer of parchment paper and 1 layer of aluminum foil, crimping the foil. Place on a steamer rack in a large pot of simmering water, with the water barely touching the bottom of the bowl. Cover and steam until dark and firm, for 8–10 hours, adding more boiling water to the pot as needed.

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Plum Pudding

Ingredients

directions