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

    Average Rating:

     8 Total Reviews

    Showing 1-8 of 8

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    • 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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    • on November 10, 2012

      Lovely, dark & moist! Substituted the stout with dark carbonated drink and turned out just fine! Used more fruits instead of peel. A definite keeper!

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    • on December 24, 2008

      I just used this recipe for a last minute addition to tomorrows table with a few changes out of necessity... Due to limited products where we are (Antigua) I used Mixed Candied fruits in place of the raisins and dried cranberries in place of the prunes, also missing the mixed spice I replaced it with a combination of a crushed clove cinnamon and the nutmeg. It tastes sensational!! Thanks for a super easy to use recipe!!

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    • on December 08, 2005

    • on November 08, 2005

    • on December 28, 2004

      Being an American, this was my first attempt at anything like this. (It's not a typical American dessert - Christmas or otherwise). My husband and I (both love fruitcake like desserts) loved this. The flavor was wonderful. I found a stout and J&B Brandy to use. It was very moist and very good. I served it plain although I think that I will try some brandy sauce with the leftovers. Thanks for sharing your traditions with us.

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    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
    29%
    Total Fat 137.1 g
    210%
    Saturated Fat 70.9 g
    354%
    Cholesterol 647.6 mg
    215%
    Sodium 1996.6 mg
    83%
    Total Carbohydrate 668.9 g
    222%
    Dietary Fiber 109.0 g
    436%
    Sugars 308.0 g
    1232%
    Protein 57.0 g
    114%

    The following items or measurements are not included:

    lemons, zest of

    orange zest

    mixed spice

    Detailed Nutrition Values About Nutrition Info

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