Christmas Plum Pudding Recipe

Suet: A type of animal fat used in traditional British puddings, providing a rich texture and flavor.

Breadcrumbs: Used to give the pudding structure and absorb moisture.

Brown sugar: Adds sweetness and a deep, molasses-like flavor.

Raisins: Dried grapes that add sweetness and texture.

Currants: Small dried berries that provide a tart contrast to the sweet raisins.

Mixed peel: Candied citrus peels that add a zesty flavor.

Flour: Helps bind the ingredients together.

Mixed spice: A blend of spices including cinnamon, nutmeg, and allspice, adding warmth and depth of flavor.

Grated nutmeg: Freshly grated nutmeg adds a fragrant, slightly sweet spice.

Beaten eggs: Acts as a binding agent, holding the pudding together.

Brandy: Adds a rich, boozy flavor and helps preserve the pudding.

When preparing the suet for the Christmas Plum Pudding, make sure it is finely chopped or grated. This ensures it distributes evenly throughout the mixture, providing a consistent texture and flavor. If you can't find suet, you can substitute it with grated butter or vegetable shortening.

• suet - Substitute with butter: Butter can be used as a substitute for suet to provide a similar fat content and richness.

• breadcrumbs - Substitute with crushed digestive biscuits: Crushed digestive biscuits can add a similar texture and slight sweetness to the pudding.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used as a healthier alternative.

• raisins - Substitute with dried cranberries: Dried cranberries provide a similar chewy texture and a slightly tart flavor.

• currants - Substitute with dried cherries: Dried cherries offer a similar size and texture with a slightly different but complementary flavor.

• mixed peel - Substitute with dried apricots: Dried apricots can add a similar chewy texture and a sweet, fruity flavor.

• flour - Substitute with almond flour: Almond flour can be used to make the recipe gluten-free and adds a nutty flavor.

• mixed spice - Substitute with pumpkin pie spice: Pumpkin pie spice contains similar spices like cinnamon, nutmeg, and allspice, making it a suitable replacement.

• grated nutmeg - Substitute with ground cinnamon: Ground cinnamon can provide a warm, sweet spice that complements the other flavors.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) can be used as a vegan alternative.

• brandy - Substitute with apple juice: Apple juice can be used as a non-alcoholic alternative that adds a sweet, fruity flavor.

• Once your Christmas plum pudding has cooled completely, wrap it tightly in a double layer of parchment paper followed by a layer of aluminum foil. This helps to keep the pudding moist and prevents it from drying out.

• Store the wrapped pudding in a cool, dry place. A pantry or a cupboard away from direct sunlight is ideal. The pudding can be stored this way for several weeks, allowing the flavors to mature and develop.

• If you wish to store the pudding for a longer period, consider freezing it. First, ensure the pudding is wrapped as described above. Then, place the wrapped pudding in a freezer-safe bag or an airtight container. This extra layer of protection helps to prevent freezer burn.

• Label the container with the date and contents to keep track of its storage time. The Christmas plum pudding can be frozen for up to three months without compromising its quality.

• When ready to enjoy, thaw the pudding in the refrigerator for 24 hours. This slow thawing process helps to maintain the pudding's texture and flavor.

• To reheat, steam the pudding for about 2 hours until it is thoroughly warmed. Alternatively, you can microwave individual slices for a quicker option, but steaming is preferred for the best texture and taste.

• Serve your Christmas plum pudding with a generous drizzle of brandy sauce, custard, or whipped cream for a truly festive treat.

• Steaming Method:

  1. Place the plum pudding in a steamer or a large pot with a trivet.
  2. Add enough water to come halfway up the sides of the pudding basin.
  3. Cover and steam for about 1-2 hours, ensuring the water is topped up as needed.
  4. Check the pudding is heated through by inserting a skewer into the center; it should come out hot.

• Microwave Method:

  1. Slice the plum pudding into individual portions.
  2. Place a portion on a microwave-safe plate.
  3. Cover with a microwave-safe cover or a damp paper towel.
  4. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it’s heated evenly.

• Oven Method:

  1. Preheat your oven to 150°C (300°F).
  2. Wrap the plum pudding in foil to prevent it from drying out.
  3. Place it in an oven-safe dish and cover with a lid or additional foil.
  4. Heat for about 45 minutes to 1 hour, checking occasionally to ensure it’s warmed through.

• Slow Cooker Method:

  1. Place the plum pudding in the slow cooker.
  2. Add enough water to come halfway up the sides of the pudding basin.
  3. Cover and set the slow cooker to low.
  4. Heat for 3-4 hours, ensuring the water level is maintained.

• Sous Vide Method:

  1. Preheat your sous vide machine to 60°C (140°F).
  2. Vacuum seal the plum pudding or place it in a heavy-duty zip-lock bag, removing as much air as possible.
  3. Submerge the bag in the water bath and heat for 2-3 hours.
  4. Remove from the water bath and serve immediately.

• Large mixing bowl: Essential for combining all the dry ingredients and ensuring they are evenly distributed.

• Wooden spoon: Ideal for mixing the beaten eggs and brandy into the dry ingredients without overworking the mixture.

• Pudding basin: A traditional container used to hold the pudding mixture while it steams.

• Parchment paper: Used to cover the pudding basin, helping to keep moisture in and prevent the pudding from drying out.

• Aluminum foil: Provides an additional layer of protection over the parchment paper to ensure the pudding steams properly.

• String: Used to tie the parchment paper and foil securely over the pudding basin.

• Steamer or large pot: Necessary for steaming the pudding. The pot should be large enough to hold the pudding basin and allow for water to be topped up as needed.

• Trivet or heatproof plate: Placed at the bottom of the steamer or pot to keep the pudding basin from direct contact with the heat source.

• Measuring cups and spoons: For accurately measuring out the ingredients to ensure the pudding turns out perfectly.

• Grater: Used for grating the nutmeg to add fresh spice to the mixture.

• Cooling rack: Allows the pudding to cool evenly after steaming before it is stored.

Prepare ingredients in advance: Measure and mix all dry ingredients the night before to save time on the day of preparation.

Use a food processor: Quickly chop breadcrumbs and mixed peel using a food processor to speed up the process.

Pre-beat the eggs: Beat the eggs ahead of time and store them in the fridge until needed.

Pre-grease the basin: Grease the pudding basin in advance to streamline the assembly process.

Batch steam: If making multiple puddings, steam them together to save time and energy.