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Gloria's Traditional Christmas Pudding

Recipes » Desserts » Custards and Puddings

This is what some people refer to as "plum pudding." It is a traditional steamed English Christmas "pudding" -- actually more like a very moist cake loaded with dried fruits. I have always served mine with "hard sauce" -- a concoction of unsalted butter, confectioner's sugar, and rum. Plopped on top of a piece of rum pudding, it melts and is simply wonderful.

Yield: 12 Servings Ready in 16 hours

Cuisine: EnglishMain Ingredient: Ground Beef

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Ingredients

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Original recipe makes 12 Servings

4 ouncesShredded suet; can also use a vegetarian suet

2 ouncesSelf raising flour

4 ouncesWhite breadcrumbs

1 teaspoonAllspice

1/4 teaspoonFreshly grated nutmeg

1 large pinchGround cinnamon

8 ouncesDark brown sugar

4 ouncesSultanas (golden raisins)

4 ouncesRaisins

10 ouncesCurrants

1 ounceGround almonds

1 smallApple; peeled, cored and finely chopped

1/2 largeOrange; grated zest

1/2 largeLemon; grated zest

2 largeEggs

5 fluid ozStout

2 tablespoonsRum

Gloria's Traditional Christmas Pudding Preparation

You will need a 2 pint pudding basin lightly greased. Also, be sure to weigh all the dry ingredients to arrive at the proper measurements. The dry measurement ounces are not the same as the ounces listed on the side of a measuring cup.

Begin the day before you want to steam the pudding.

In a very large mixing bowl put the suet, flour, breadcrumbs, spices and sugar. Mix well. Add the dried fruit and almonds. Mix well. Add the apple and grated orange and lemon zests.

In a small bowl beat the 2 eggs and add the rum and the stout and beat together. Then add this to the big bowl of dry ingredients. Mix thoroughly. It is now traditional for each member of the family to "stir" the pudding and make a wish. (Stirring from East and West is also traditional in honor of the Wise men.)

The mixture should be fairly sloppy so if necessary add a little more stout.

Cover and leave overnight.

Next day, pack the mixture into the lightly greased basin, cover with a double sheet of greaseproof paper and a sheet of foil and tie it securely with a string. Place the pudding in a steamer and steam for 8 hours. Keep a regular watch on the water in the steamer in case it boils dry.

Allow the pudding to get completely cold after cooking and then remove the foil and papers and replace with fresh ones. The pudding is now ready for Christmas Day. Keep it in a cool place but not the refrigerator.

When you want to eat it, steam it again for 2 hours. You can heat it in the microwave but steaming it gives better results.