This Wild Plum Pudding Recipe is a classic Christmas dessert that is made with dried fruit and served with a sticky sauce. It is a unique and delicious dessert that the whole family will enjoy. The best part is that it’s simple to prepare in advance and then enjoy it on Christmas Day.
Warm fresh plum pudding is a dessert that is made with bread crumbs, dried fruit, and spices. It is typically served in the form of pudding.
Plum Pudding Ingredient:
Raisins: 1 cup of raisins and ⅔ cup of golden raisins. Raisins have a sweet taste and a flavour similar to caramel.
Currants: ¾ cup of currants. The flavour of currants is a combination of sweet and sour, like other berries.
Prunes: ½ cup of prunes. Prunes taste like plums and are sweetened by drying.
Apricot: ⅓ cup of dried apricots. Apricots are tart, sweet, and flavorful fruits used in pies, preserves, or meat dishes.
Apple: 1 ¼ cup of apple. Apples come in many different flavours, including some that are sweeter than tart.
Orange: ¼ cup of orange juice. Orange juice gives a sweet-tart flavour to cooking.
Brandy: 3 tablespoons of brandy. Brandy gives food a strong flavour.
Butter: ½ cup of unsalted butter. Butter improves food’s taste.
Sugar: ¾ cup of brown sugar. Sugar enhances the smell of flavours.
Molasses: 1 tablespoon of molasses. Molasses gives baked foods and savoury dishes a rich, sweet, burned flavour.
Orange zest: 1 tablespoon of orange zest. The orange zest gives recipes a citrusy, sour taste.
Egg: 2 large eggs. Eggs give baked foods structure, rise, creaminess, colour, and flavour.
Flour: ⅔ cup of all-purpose flour. Flour is essential to all baked goods.
Breadcrumbs: ½ cup of plain panko breadcrumbs. Tear the bread and process it to make fresh breadcrumbs.
Baking powder: 1 teaspoon of baking powder. Baking powder makes pudding soft and fluffy.
Spice: 1 teaspoon of mixed spice. Spices differ from herbs, which are used to flavour or decorate food.
Almond: ¼ cup of blanched almonds. One serving of almonds is a healthy and filling snack.
How to Make Plum Pudding?
Step 1: Put the chopped prunes and apricots in a large bowl. Peel, core, and cut up the apple. Zest and juice a large navel orange.
Step 2: Mix the fruit, orange juice, and brandy. Cover and let it sit for an hour while stirring. The juice will seep into the fruit.
Step 3: While the fruit is soaking, prepare a 1.5 litre (6 ⅓ cup) basin by greasing it gently with butter and lining the bottom with a baking sheet circle.
Step 4: Ensure cookie sheet paper and aluminium foil covers the entire basin. Make a 1-inch crease in the cookie sheet. If you do this, paper can grow with pudding.
Step 5: Use an electric hand mixer to cream the butter in a large basin for about 2 minutes or until it has lightened in colour. Cream the butter and brown sugar together until light and airy.
Step 6: Add the flour by the tablespoonful as you add the eggs, then stir in the molasses and orange zest. Beat until everything is well mixed, scraping the bowl’s sides as needed.
Step 7:Mix flour, breadcrumbs, baking powder, and spice until smooth and lump-free.
Step 8: Mix nuts, soaking fruit, and bowl liquid. Mix until fruit is equally distributed, then pack batter into a bowl.
Step 9: Cover the bowl with greased parchment paper and foil. Press the covering under the bowl’s top, then bind it with kitchen twine.
Step 10: Trim the foil to leave 2 inches, then wrap it up to seal the edges. Add a handle using thread.
Step 11: Place a heatproof cover or saucer in a large Dutch oven. Pour boiling water around the basin you’ve put on the cover. Halfway up the basin’s walls is ideal.
Step 12: Bring to a boil, cover, and reduce heat to maintain a simmer for 4 hours. If extra hot water is required, feel free to add some. If you put a skewer into the center of the pudding and it comes out clean, you know it’s done.
Step 13: Put aside the cover and allow the pudding to cool completely in the bowl. Store it in an excellent area for at least 4 weeks before serving, covered with a new cookie sheet and foil sheet.
Step 14: Steam it for 1 ½-2 hours to get it warm again if needed. Serve it.
Wild Plum Pudding Recipe
- 1 Cup Raisins
- 2/3 Cup Golden raisins
- 3/4 Cup Currants
- 1/2 Cup Prunes
- 1/3 Cup Dried apricots
- 1 ¼ Cup apple
- 1/4 Cup orange juice
- 3 Tablespoons brandy
- 1/2 Cup unsalted butter
- 3/4 Cup brown sugar
- 1 Tablespoons molasses
- 1 Tablespoon orange zest
- 2 large eggs
- 2/3 Cup all-purpose flour
- 1/2 Cup plain panko breadcrumbs
- 1 Tablespoon baking powder
- 1 Tablespoon mixed spice
- 1/4 Cup blanched almonds
- Mix all the dry fruits and orange juice
- Use an electric hand mixer to cream the butter and brown sugar together
- Mix in the molasses, orange zest, breadcrumbs, baking powder, spices, and eggs, adding a tablespoon of flour with each egg. Beat until everything is well mixed
- Bring to a boil, cover, and reduce heat to maintain a simmer for 4 hours
- Then, allow the pudding to cool completely. Serve it
- It’s important to soak the fruit before using it.
- You can change up the dried fruits any way you like.
- Let it steam for 4 hours.
- Make sure to wait at least 4 weeks before serving.
- If you want to freeze it, let it sit for a while. The cold air in the freezer stops the maturing process.
Christmas Plum Pudding is a traditional holiday dessert. It is generally prepared much in advance to allow its flavours to mature and for hassle-free Christmas day celebrations. This homemade pudding recipe uses the steam cooking method, which enables it to cook slowly with the heat of boiling water, completely transforming its taste and texture. Plum pudding tastes like thick, hearty, slightly sweet raisin bread. Following this great and easy recipe, you can always make the pudding.