Christmas Plum Pudding
π Cook Time: 5 hours π Prep Time: 1 hour π Total Time: 6 hours
Description:
We adore Christmas pudding in our household. I start making mine as early as October, crafting various sizes to gift to friends and family. However, I always ensure we keep at least three for ourselvesβone for Christmas, another for New Year’s, and the last to enjoy around Easter. The process of creating these puddings brings me immense satisfaction, although I must admit, the anticipation of tasting the first one is almost unbearable! This recipe is a delightful fusion of two beloved recipes, resulting in a harmonious blend of flavors. While some recipes suggest using orange juice as an alternative to stout and brandy, I firmly believe that the latter duo adds a depth of flavor that truly enhances the dish.
Recipe Category: Dessert
Keywords: Fruit, Nuts, Australian, European, Kid Friendly, Spicy, Christmas, Weeknight, Stove Top
Ingredients:
- 2 cups sultanas
- 1 1/2 cups raisins
- 1 cup prune, chopped
- Zest of 1 lemon
- Zest of 1 orange
- 1 carrot, grated
- 1/2 cup butter
- 1 cup brown sugar
- 250g plain flour
- 2 tsp salt
- 1 tsp nutmeg
- 1 tsp mixed spice
- 4 eggs
- 1/2 cup milk
- 200ml stout beer
- 50ml brandy
Nutritional Information (per serving):
- Calories: 4172
- Fat Content: 137.1g
- Saturated Fat Content: 70.9g
- Cholesterol Content: 647.7mg
- Sodium Content: 1996.6mg
- Carbohydrate Content: 669g
- Fiber Content: 109.1g
- Sugar Content: 308g
- Protein Content: 57.1g
Yield: 2 puddings
Instructions:
- Grease 2 large pudding basins.
- Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each. (You can also use two old pottery saucers in the bottom.)
- Mix all dry ingredients together in a large bowl.
- Rub butter into dry ingredients with your fingertips, then add prepared fruit and grated carrot.
- In another bowl, mix eggs, milk, stout, brandy, and citrus zests together.
- Combine the moist and dry ingredients together, using your hands for easier mixing.
- Divide the mixture evenly into the greased pudding basins, leaving some room at the top for expansion.
- Cover each basin with greaseproof paper, followed by two layers of aluminum foil, and tie securely with string.
- Place the puddings into the prepared saucepans, ensuring the water reaches halfway up the sides of the basins, and boil steadily for 5 hours.
- Throughout the cooking process, ensure the water level is maintained by adding more boiling water as needed.
- On the day the pudding is to be served, boil for an additional hour.
- Serve the pudding with your choice of accompaniments, such as cream, ice cream, custard, or brandy sauceβor why not all of them!
- Alternatively, for a quick reheating method, microwave individual slices rather than reheating the entire pudding for another hour.
- Enjoy any leftovers either cold or gently reheated in butter for a delightful treat!
