Moist Plum Pudding
photo by H A Sallehs
- Ready In:
- 7hrs 25mins
1 Large (2 litre)
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
- 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)
- 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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