Plum Pudding Recipe – This Is How The English Christmas Dish Succeeds

English plum pudding recipe – ingredients needed

For Christmas in England, a plum pudding or Christmas pudding is traditionally served as dessert on December 25th. You can also use this recipe to prepare the Christmas dessert. You need the following ingredients:

  • 250 g sultanas (or raisins), 100 g currants, and 125 g prunes
  • 100 g orange peel and 100 g lemon peel
  • 100 g hazelnuts (grated) and 120 g breadcrumbs and 100 g flour
  • 4 eggs
  • 1/2 lemon
  • 2 apples
  • 5 tbsp baking cocoa
  • of spices: 1/2 tsp ground clove, 1/2 tsp ground cinnamon, 1 pinch nutmeg, 1 pinch pepper,
  • 90 g margarine or vegetable fat and 125 g butter
  • 60 g brown sugar and 125 g white sugar
  • 3 tablespoons of rum and an additional 3 tablespoons of rum as an ingredient for the rum sauce

Preparation of the plum pudding

First, gather all the ingredients and have them ready to hand. Allow four and a half hours for the preparation.

  1. Chop the prunes into small pieces, place them in a bowl with the sultanas, currants, and 3 tablespoons of rum and leave to stand for an hour (or overnight).
  2. Chop the orange peel and lemon peel and dice the apples. Mix the ingredients with the soaked dried fruit.
  3. Grease a pudding mold and sprinkle with breadcrumbs.
  4. Squeeze a lemon and add the juice and some zest to the ingredients in the bowl.
  5. Add the spices, flour, sugar, eggs, chopped fat, ground hazelnuts, breadcrumbs, and cocoa and mix well with a hand mixer or food processor.
  6. Now fill the pudding mixture and the mold and seal it with a lid or aluminum foil.
  7. Put a large pot of water on and let the pudding mold cook in the water bath for 3 hours. If necessary, add hot water regularly.
  8. Now for the rum sauce, melt the butter in a saucepan, add the sugar, let the mixture cook for a minute, and then add the rum. Take the pot off the stove.
  9. Let the pudding cool and carefully turn it out onto a plate. Pour the sauce over the plum pudding or serve it separately.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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