Plum Pudding


  • ¼ pound flour
  • ¼ pound currents
  • 1 teaspoon salt
  • ¼ pound sultanas (small raisins)
  • 1 teaspoon allspice
  • 2 cooking apples (peeled, cored and chopped)
  • 1 teaspoon ginger
  • 1 ounce mixed citrus peel (cut)
  • 1 teaspoon cinnamon
  • 2 ounces shredded almonds
  • Pinch fresh nutmeg (shredded)
  • Juice and grated rind of 1 orange and 1 lemon
  • ¼ pound fresh breadcrumbs
  • ¼ pound molasses (treacle)
  • ½ pound suet (shredded)
  • 4 large eggs
  • ¼ pound brown sugar
  • 2 teaspoons brandy
  • ¼ pound dried apricots (chopped)
  • ¼ pound prunes
  • ¼ pound dates


Sift flour, salt and spices into a large bowl. Stir in breadcrumbs, suet and sugar. Add fruits, peel and rind. Beat lemon and orange juice, molasses and eggs together and add to other ingredients.

Steam a coffee tin filled with the mixture for 6 hours and placed in a steamer in a covered pan does well. A little vinegar and lemon juice in the water will prevent the pan from discoloration.

After steaming cover in a cool place and let age as long as possible, usually about 5 weeks.

To serve, re-steam for another 3 hours. Remove from tin, douse with warm brandy and set it ablaze.

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