Plum Pudding

Oxmoor House
8 to 12 servings


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1 cup sugar
3/4 cup all-purpose flour
1/2 cup fine, dry breadcrumbs
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground mace
1 1/2 cups raisins
1 1/2 cups currants
3/4 cup finely chopped citron
1 cup finely chopped almonds
3 eggs, beaten
1/2 cup grape juice
2 tablespoons lemon juice
3/4 cup finely chopped beef suet


Combine first 6 ingredients in a large mixing bowl. Stir in raisins, currants, citron, and almonds; mix well.

Combine eggs, grape juice, and lemon juice. Add to dry mixture; stir in suet. Spoon mixture into a well-greased 2-quart pudding mold; cover tightly.

Place mold on rack in a large deep kettle with enough boiling water to come halfway up mold. Cover kettle; steam pudding 3 hours in boiling water, replacing water as needed. Unmold and serve hot with Sherried Hard Sauce. Refrigerate leftover pudding.

Created date

February 2010