Prep 25 mins
Cook 7 hrs
This recipe has no plums in it. It is tweaked from quite alot of other plum pudding/christmas pudding recipes. It is rather easy to make once you gather all the ingredients together. Suet is not used as it's not easy to get where I'm from. Coke and juice is used instead of brandy/alcohol. It turned out rich, dark, moist and has a rather festive aroma!
The Mixed fruits
- 250 g sultanas
- 250 g dark raisins
- 150 g dates (pitted & chopped coarsely)
- 100 g prunes (pitted & chopped coarsely)
- 100 g mixed peel (candied peels or freshly peeled from the real fruit)
- 100 g glace cherries
- 2 oranges (use both juices and rind)
- 1 lemon (use both juice and rind)
The Dry ingredients
- 200 g breadcrumbs (ground from normal white bread slices)
- 100 g flour (sifted)
- 180 g brown sugar
- 70 g sliced almonds or 70 g cubed almonds
- 9.85-14.78 ml mixed spice (depends on how aromatic you want it)
The Wet ingredients
- 225 g soft salted butter (soft enough to be stirred in with the other ingredients)
- 4 eggs (slightly beaten, DO Not overbeat or pudding will be spongy instead of compact or dense)
- 236.59 ml Coke (you can use any dark carbonated drink)
- 1 apple (grated or chopped)
- 1 carrot (grated or chopped)
- Soak the Mixed fruits in the juices of the orange & lemon for at least 6 hours or best overnight).
- Butter the suitable mould/basin all round. It is better to line the bottom of the mould with greaseproof paper to ensure the pudding does not stick when un-moulded.
- Boil a pot (if possible with a lid) of water that could fit the mould/basin.
- Combine all the Dry ingredients in a large mixing bowl and mix well with a wooden spoon.
- Add in the Mixed fruits and mix well again.
- Add in the Wet ingredients and mix well again.
- Pour into the mould/basin. Cover with greaseproof paper which fits the size of the top of the pudding.
- Use aluminium foil and fold a pleat in the centre (to allow the pudding to expand while cooking).
- Cover the mould/basin snugly & secure it with a string.
- Boil on Medium flame for first half hour and then turn down the heat and simmer for 7 hours.
- Once cooked, leave it to cool slightly before unwrapping and un-moulding.
- Remove the foil and paper and turn the pudding out on a plate. It would still feel soft as it is hot.
- Once totally cooled, wrap it in cling film and foil and refrigerate it for at least 2 weeks or up to a month before cutting and eating.
- NOTE: You can either use any heat-proof basin/mould that resembles a pudding basin which fits into your pot of hot water.
- NOTE: Although I only used Mixed spice, you can use Orange Essence or Vanilla essence for preference.
- All the best!