Christmas Plum Pudding Recipe
Recipe for the Best Christmas Pudding
Here in Ireland, plum pudding and cake for dessert after the Christmas dinner is a tradition. Both desserts can be made well in advance of the holidays, which is an added bonus during those hectic days leading up to Christmas day.
In this article, I show you how to make a traditional Christmas pudding. I have included helpful step-by-step instructions, videos, and my own photos so you can easily follow the recipe.
- 85 g / 3 oz of self raising flour
- 170 g / 6 oz of soft dark Sugar
- 170 g / 6 oz of butter
- 85g / 3oz of breadcrumbs
- 60 g / of grated suet
- 3 Eggs
- 1/2 tsp of cinnamon
- 1/2 tsp of nutmeg
- 1 tsp of mixed spice
- Pinch of salt
- 226 / 8 oz of sultanas
- 226g / 8oz of raisins
- 226 / 8 oz of cherries
- 113g / 4 oz of mixed peel
- 226 / 8 oz of ground almonds
- Rind of a lemon
- 1 large cooking apple
- Some margarine
- 1/2 pint of Guinness or 1/2 cup of whiskey
Preparation and Cooking Equipment
- Mixing bowl
- Wooden spoon
- Three plastic bowls, between 1 to 2 litres ( 1 to 3 pints)
- Large saucepan
- Grease proof paper / Parchment paper
- Tin foil /Aluminium foil
- Add these dry ingredients to a mixing bowl: sultanas, raisins, cherries, and mixed peels. Mix them well.
- Now add the suet and breadcrumbs.
- Using a grater, put in some lemon rind and a whole cooking apple.
- Now it is time to put in the cinnamon, nutmeg, and mixed spices. It is important to sprinkle these with a spoon in an even way around the bowl.
- Cream the butter and sugar together until smooth.
- Add it to the bowl along with the flour and mix all these together.
- Beat the eggs well, and add them to the other ingredients while mixing it with a wooden spoon.
- Pour in the stout or whisky, and stir very well.
Irish Family Tradition
This is the time the Irish family traditionally allows everyone in the house to stir the Christmas Pudding mixture three times around the bowl and make a wish. I think it must have been invented by a resourceful mother who thought of it as a great way to get the other people in the house to give her a hand with the mixing. Once it is completed then cover the bowl well with grease proof paper and leave to stand overnight in a dry cold area.
Adding the Mixture to Cooking Bowls
- Using each bowl as a measuring tool, place upside down on some grease proof paper.
- Mark the circle onto the paper and cut.
- Grease the bowls completely with margarine.
- Add the mixture to each bowl leaving about one inch of space at the top.
Place the cut-out paper into the bowls so that the paper covers the mixture.
- Put tin foil over the top of the bowls, and pull down around the edges.
- Take a piece of string, and wrap it around the tin foil.
- You will need someone to hold the knot as you tighten it as much as you can.
- Pull the string from the knot over the top and down onto the other side.
- Leave it a little bit loose, and then tie it on that side too. What you have done is made a secure handle from the string. This will be needed when you are lifting the bowl.
Steaming the Pudding to Cook
- Put a large saucepan with boiling water half way up on the heat.
- Lifting the pudding bowl with the string handle carefully and place in the pan.
- Put the lid on securely and simmer for six and a half hours.
- Check the water in the saucepan and add more when it is needed. You will have to do this a few times.
- When it is cooked remove from the saucepan and allow to cool.
- Take the pudding out of the bowl and place in a secure food container.
- Store in a dry and cool place until it is ready to be eaten.
Serving Suggestions of Pudding on Christmas Day
Serve hot by putting some slices in the microwave to heat and then adding custard or cream. It can also be served cold as a snack with tea or coffee. In Ireland lots of people fry it on a pan with their breakfast too.