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Hello, lovely readers!

Are you in the mood for a classic treat?

Today, I’m excited to share a recipe for traditional English plum pudding.

This dessert is rich, fruity, and so comforting.

Perfect for warm gatherings or festive occasions!

Plus, it’s loaded with history and flavor.

Let’s dive into the recipe and bring some warmth to your kitchen!

Image: mollyshomeguide.com / Photographer Molly

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Possible Ingredient Alternatives

For a gluten-free version, replace all-purpose flour with almond flour or a gluten-free flour blend. Adjust the liquid content as needed, as these alternatives may absorb moisture differently. Substitute fresh bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. For a dairy-free option, replace butter with coconut oil or a plant-based butter alternative, using a 1:1 ratio. This maintains the rich texture while accommodating dietary restrictions. To reduce sugar content, substitute half of the dark brown sugar with mashed ripe bananas or unsweetened applesauce. This will add natural sweetness and moisture to the pudding. Adjust the liquid ingredients slightly to compensate for the added moisture from the fruit.

Preparation Time	30-45 minutes
Cooking Time	360-420 minutes
Total Time	390-465 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 2200-2500
Protein: 25-30 g
Fat: 90-110 g
Carbohydrates: 350-400 g

Ingredients

½ cup (113 g) quality butter
1 generous cup (200 g) dark brown sugar
½ cup (70 g) all-purpose flour
½ teaspoon baking powder
2 eggs
1 teaspoon mixed spices (refer to notes for recipe if needed)
2 cups (100 g) fresh bread crumbs
1 cup (150 g) golden sultanas
1 cup (150 g) raisins (you can soak in brandy overnight if desired)
1/2 cup (60 g) zante currants
1 small apple, peeled, cored, and shredded
Zest from one fresh orange (or lemon)
Juice of one orange or lemon, topped up to 5 oz (150 ml) with brandy or rum
(optional: 3 tablespoons chopped mixed candied peel)

Step 1: Prepare the Pudding Bowl

Begin by buttering a pudding bowl thoroughly.

Cut a disc of parchment or waxed paper to fit the bottom of the bowl, place it inside, and butter the paper as well.

This ensures the pudding does not stick during cooking and is easy to remove later.

Step 2: Make the Pudding Mixture

In a mixing bowl, beat together suet or butter with sugar until the mixture becomes soft and creamy.

Add in the flour, eggs, and spice, mixing until well combined.

Then, incorporate the remaining ingredients, mixing thoroughly to create a smooth and consistent pudding batter.

Step 3: Assemble the Pudding in the Bowl

Transfer the pudding mixture into the prepared buttered bowl and flatten the surface of the mixture with a spatula.

Cut another disc of waxed or parchment paper to the size of the top of the mixture, butter it, and place it directly onto the pudding mixture.

Step 4: Prepare for Steaming

Tear pieces of parchment paper and aluminum foil, large enough to cover the top of the bowl and extend halfway down the sides.

Place the foil over the parchment paper and create a pleat down the center for expansion.

Cover the pudding bowl with these layers and secure them by tying a string under the lip of the bowl.

Leave extra string to form a handle, which will help when removing it from the pot.

Step 5: Steam the Pudding

If you don’t have a traditional steamer, place a trivet inside a large pot and fill it with water until it reaches halfway up the bowl.

Put a tight-fitting lid on the pot.

Steam the pudding for 6 hours, ensuring to check and top up the water level every hour to prevent it from boiling dry.

Once steaming is complete, remove the bowl carefully from the pot.

Step 6: Store and Serve the Pudding

After removing the pudding from the pot, take off the aluminum foil and waxed/parchment paper.

Wipe the bowl clean and replace the paper with new ones.

Store the pudding in a cool place.

When ready to serve, you can steam the pudding again for 2 hours or microwave it for a few minutes until piping hot.

Allow it to stand for a few minutes before removing from the bowl.

Place it on a heatproof serving dish.

For a dramatic presentation, douse the pudding with brandy and carefully light it in a safe area.

When the flame extinguishes, cut and serve with brandy sauce, whipped cream, or custard.