START A PETITION 25,136,189 members: the world's largest community for good
START A PETITION
x

Yuletide Plum Pudding Recipe

Yuletide Plum Pudding Recipe

Nothing expresses the Yuletide season in jolly old England like a traditional plum pudding! Because they are steamed, plum puddings are meltingly moist and flavorful, dark, rich, and spicy. This fragrant version calls for a little Guinness stout as well as the traditional plump fruits and healthful nuts.

Plum Pudding isn’t hard to make (although it looks like it should be: the first time she made one, Cait’s family raved about the flavor and the moistness, and she couldn’t believe how easy it was to do!) This is the dessert immortalized by Charles Dickens in A Christmas Carol; when you serve it with a flourish, you and your family will share one of the great pleasures of a Dickensian Yuletide.

INGREDIENTS

2 cups raisins
1 cup prunes, chopped
3/4 cup currants
1/2 cup golden raisins
1 cup Guinness stout
1 cup unbleached white flour
1/2 cup firmly packed brown sugar
1/3 cup mixed candied citrus peel
1/4 cup finely chopped almonds
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 cup fine, dry bread crumbs
8 tablespoons butter
2 eggs, lightly beaten
Pinch of sea salt

1. In a ceramic bowl, combine the raisins, prunes, currants, golden raisins, and Guinness and allow the mixture to steep, covered, overnight.

2. Next morning, place the Guinness-fruit mixture in a large bowl and combine with the flour, brown sugar, citrus peel, chopped almonds, nutmeg, cinnamon, and allspice.

3. In a smaller bowl, combine the bread crumbs, butter, eggs, and sea salt. Add this mixture to the ingredients in the large bowl and mix well.

4. Generously butter a 1 1/2 quart pudding mold or a heat-proof bowl. Spoon the batter into the mold and cover with a lid or with buttered parchment or aluminum foil tied onto the bowl with string.

5. Place a rack in a deep soup pot with enough hot water to come halfway up the sides of the mod when it’s set on the rack. Bring water to a boil then reduce heat and steam pudding for 2 to 2 1/2 hours. Allow it to cool until just warm, then unmold.

6. Serve decorated with sifted confectioner’s sugar and a sprig of holly, or with a splash of warm brandy (light it for a fabulous flaming effect!), or with hard sauce, or surrounded by greens with a lit candle on top.

Serves 8.

And have a Merry Yuletide!

Read more: Food, All recipes, Desserts

Inspired by Witch in the Kitchen, by Cait Johnson (Inner Traditions, 2001).

have you shared this story yet?

go ahead, give it a little love

Cait Johnson

Cait Johnson, MFA, is the author of six books, including Earth, Water, Fire, and Air: Essential Ways of Connecting to Spirit, Witch in the Kitchen, Celebrating the Great Mother and Tarot Games. She has been a counselor for more than 20 years, and teaches workshops on seasonal elemental approaches to self-healing, conscious eating, and soul-nurturing creativity.

Go to the Source

Witch in the Kitchen

Magical cooking for all seasons.buy now

9 comments

+ add your own
7:25PM PDT on Aug 3, 2012

Great recipe. Love it. Thanks for sharing.

4:07PM PDT on May 4, 2011

Mmmmmmmmmmm, thanks

4:01PM PDT on Apr 11, 2011

i decided to try my hand at "plum pudding" last winter and used your recipe with some very slight tweaking in terms of which fruits i used. decided to have it at home, just me and my husband, since i'd never tried making one before, wasn't sure i'd get it right, and didn't want to use my family as guinea pigs. it was easy, and even on my first try, i got it right! definitely making more of these this year...some people will be getting these as gifts.

1:29PM PST on Jan 21, 2011

Thanks.

1:11PM PST on Jan 21, 2011

I make my own too .. but there is no where NEAR enough spice in this recipe !!! Also .. the length of time simmering or in the steamer is really important! Christmas Puddings are supposed to be almost black in colour - so 6 hours is better. It will then be ready to either eat at once or more traditionally, allowed to cool, recovered with new buttered parchment and foil, and kept until Christmas day. It will keep for a year or so too in a cool spot out of the sun!! Just open it up and add a splash of brandy, whisky or better yet bourbon to the wizened pud - cover and re simmer for a couple of hours. It will be fantastic! And make a nice hard sauce with fresh butter, fine sugar, and bourbon. Put in fridge to harden .. and enjoy !!!

11:52PM PDT on Jul 1, 2010

I just love plum pudding.

5:48AM PDT on Mar 22, 2010

This is a delicious recipe. I am giving a thought of trying my hands on it on Saturday. Hope to make a great pudding.
Chicago liposuction

4:32PM PDT on Mar 16, 2010

Sounds delicious; thank you, Cait.

6:09PM PST on Nov 21, 2008

I've made this recipe several times now - it's delicious! Thanks, Cait!

add your comment



Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

This shows many people that they don't need to get rid of a pet because of a baby. Patience and time…

There are many different phosphate additives and most are perfectly safe; a few might present some d…

I would imagine that for many men, as for many women, veganism is not an inviting choice only becaus…

It's funny though that the first reason is sex which is the leading cause ;) for population growth w…

Humm maybe stop eating so much pork and animal fat? Maybe some fresh veggies and fruit? Maybe get ou…

Story idea? Want to blog? Contact the editors!



Select names from your address book   |   Help
   

We hate spam. We do not sell or share the email addresses you provide.