Moist Plum Pudding

READY IN: 7hrs 25mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
  • The Mixed fruits
  • 250
  • 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)
  • 70
    g sliced almonds or 70 g cubed almonds
  • 2 -3
    teaspoons 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)
  • 1
    cup Coke (you can use any dark carbonated drink)
  • 1
    apple (grated or chopped)
  • 1
    carrot (grated or chopped)
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DIRECTIONS

  • 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!
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