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Steamed Plum Pudding

Steamed plum pudding, also known as Christmas pudding, is a classic British dessert with roots in medieval times. Its rich, dense texture and blend of dried fruits, spices, and often a splash of brandy create a luxurious and festive flavor profile. The long steaming process gives it a unique moistness that sets it apart from other puddings.

  • Total Time: 5.5 - 7 hours (initial), 1.5-3 hours (reheating)
  • Yield: 8-10 servings

Ingredients

  • Dried Fruits: A mix of raisins, currants, dates, and other dried fruits provide sweetness and texture. Common additions include dried cranberries, apricots, or prunes.
  • Spices: Warm spices like cinnamon, nutmeg, cloves, and mixed spice are essential for that classic Christmas flavor.
  • Candied Fruit Peel: Adds pops of sweetness and color. Orange and lemon peel are traditional, but mixed candied peel also works.
  • Suet: Traditional beef suet adds richness. Vegetarian suet or finely chopped nuts are good substitutes.
  • Flour & Breadcrumbs: These bind the ingredients and create the pudding’s structure.
  • Sweeteners: Brown sugar or molasses adds depth of flavor.

Instructions

Preparation

  1. Gather Ingredients: Make sure you have all your dried fruits, spices, suet (or substitute), flour, breadcrumbs, sweeteners, and any other additions ready.
  2. Soak and Chop: Soak the dried fruits in a bowl with some brandy or orange juice for a few hours (or overnight) to plump them up. Chop any larger fruits into bite-sized pieces.
  3. Grease Your Mold: Thoroughly grease a 1.5-liter (or similarly sized) pudding basin or heatproof bowl. This will prevent sticking.
  4. Mix Dry Ingredients: In a large mixing bowl, combine the flour, breadcrumbs, spices, and suet (or substitute).
  5. Add Wet Ingredients: Stir in the soaked dried fruits, candied peel, sweeteners (sugar/molasses), and lightly beaten eggs. Mix until everything is well combined.

Steaming

  1. Cover the Mold: Cut a circle of parchment paper and a circle of foil, both slightly larger than the mold. Place the parchment on top of the pudding mixture, then cover tightly with the foil, securing with kitchen string.
  2. Prepare the Steamer: Place an upturned plate or trivet in the bottom of a large pot. Add enough water to come halfway up the sides of your pudding mold. Bring the water to a simmer.
  3. Steam: Carefully lower the pudding mold into the pot. Cover the pot with a lid and maintain a gentle simmer for 5-6 hours. Check water levels regularly and top up as needed.
  4. Rest: Once cooked, carefully remove the pudding from the pot. Let it cool slightly before unwrapping.

Notes

  • Soaking the dried fruit enhances flavor and texture. Soaking overnight is ideal, but a few hours will suffice.
  • Don’t overmix the batter; this can make the pudding tough.
  • Adjust spices and sweeteners to your liking.
  • Steaming times may vary. Insert a toothpick into the center; it should come out clean when done.
  • Traditionally made weeks in advance; this allows flavors to mature.
  • Easily adaptable to make it gluten-free, vegan, etc.
  • Author: Juana M. Benedict
  • Prep Time: 30 minutes (plus soaking time for dried fruits)
  • Cook Time: 5-6 hours (initial steaming), 1-2 hours (reheating)
  • Category: Dessert
  • Method: Steaming
  • Cuisine: British
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 20mg