RCI-DS.001.0152.001
Christmas Plum Pudding
Christmas Plum Pudding from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- crumbs from good quality white bread lightly packed (about ½ loaf)3 cups
- each raisins1 cupyellow raisins, currants chopped
- 1⅓ cups
- each mace½ tspcinnamon and nutmeg
- 8 oz
- 4 large
- 1 dash
- bitter orange marmalade½ cup
Method
1
Combine the bread crumbs, raisins, yellow raisins, and chopped currants in a large mixing bowl.
2
Add the sugar, mace, cinnamon, and nutmeg to the dried fruit mixture, stirring well to distribute the spices evenly throughout.
3
Stir in the melted butter until the mixture is well combined and the crumbs are fully coated.
4
Pour the lightly beaten eggs into the mixture and stir thoroughly to bind all ingredients together.
5
Add the almond extract and bitter orange marmalade, folding gently until evenly incorporated throughout the batter.
6
Divide the pudding mixture evenly between four well-greased pudding basins or heatproof bowls, pressing gently to settle the contents.
7
Cover each basin tightly with buttered parchment paper or foil, securing with string to prevent water from entering during steaming.
8
Place the covered basins in a large pot filled with enough hot water to come halfway up the sides of the basins (water bath).
120 minutes
9
Cover the pot with a lid and steam the puddings for 2 hours, checking periodically to ensure the water level remains constant and topping up with boiling water as needed.
10
Remove the basins carefully from the hot water bath using kitchen towels or tongs, then allow the puddings to cool for 10 minutes before turning out onto serving plates if desired, or serve directly in the basins.