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    You are in: Home / Australian / Christmas Plum Pudding Recipe
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    Christmas Plum Pudding

    Christmas Plum Pudding. Photo by H A Sallehs

    1/1 Photo of Christmas Plum Pudding

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs

    1 hr

    5 hrs

    JustJanS's Note:

    We love Christmas pudding. I make mine in October, and give many away as gifts. I make several sizes, and try to keep about 3 for us-one for Christmas, another for New Year, and the last for around Easter. I find it very satisfying to make these, though I can hardly wait to eat the first one! This recipe is a combination of 2 favourites and works well. If you don't want to use the stout and brandy, use orange juice as one of the recipes suggested-I think the stout and brandy give the recipe depth of flavour.

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    Units: US | Metric


    1. 1
      Grease 2 large pudding basins.
    2. 2
      Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.
    3. 3
      (I actually use two old pottery saucers in the bottom of mine) Mix all dry ingredients together.
    4. 4
      Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.
    5. 5
      Mix egg, milk, stout, brandy and rinds together.
    6. 6
      Mix the moist and dry ingredients together.
    7. 7
      (I find this easier to do with my hands).
    8. 8
      Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.
    9. 9
      Cover with greasproof paper, then two thicknesses of aluminum foil.
    10. 10
      Tie securely with string.
    11. 11
      Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.
    12. 12
      As the water boils away replace with more boiling water.
    13. 13
      On the day the pudding is to be served, boil for 1 hour mmore.
    14. 14
      Serve with cream, icecream, custard or brandy sauce (or all of these!).
    15. 15
      Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour.
    16. 16
      We also love the leftovers cold or re-fried in butter!

    Ratings & Reviews:

    • on December 28, 2002


      Finally getting to review this recipe Jan! I made this many weeks ago and have had it in the freezer. I never used peel (we dont like it) and just added more fruit. Very moist, I used Guinness and Brandy. Delicious Christmas Pud recipe, thanks for posting.

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    • on January 04, 2011


      I've now made this the last 3 years and each time it's a clear winner. Only alteration I made is I substituted one of two cups of sultanas with dried strawberries and cranberries, for something different. The pudding itself is very moist with a lovely light flavour, and the combination of fruit and nuts creates a beautiful texture. Served with double cream and my mother's infamous brandy butter, this pudding is something we always save room for.

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    • on December 08, 2009


      This is a great recipe. I just want to clear up some misconceptions. You don't need to freeze these puddings to keep them, just keep them in a cool place and they will be fine for a year or even more. The puddings should be made at least 6 weeks before you intend to use them, to allow time for the flavours to mature. And they should be served with a sauce - brandy butter (hard sauce) is traditional, but a brandy flavoured custard is also suitable.

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    Read All Reviews (8)


    Nutritional Facts for Christmas Plum Pudding

    Serving Size: 1 (3846 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4172.0
    Calories from Fat 1234
    Total Fat 137.1 g
    Saturated Fat 70.9 g
    Cholesterol 647.6 mg
    Sodium 1996.6 mg
    Total Carbohydrate 668.9 g
    Dietary Fiber 109.0 g
    Sugars 308.0 g
    Protein 57.0 g

    The following items or measurements are not included:

    lemons, zest of

    orange zest

    mixed spice

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