Steamed English Plum Pudding

Oxmoor House
four 1-pound steamed puddings


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1 cup milk, scalded
12 cups soft breadcrumbs
4 eggs
2 cups sugar
1 cup grape jelly
1/2 pound beef suet, finely chopped
Grated rind and juice of 1 lemon
1 1/4 cups raisins
1 (10-ounce) package currants
2 (4-ounce) packages chopped candied citron
1 (4-ounce) package chopped candied orange peel
1 3/4 cups all-purpose flour, divided
1 teaspoon baking soda
1 cup hot coffee
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg


Combine milk and bread crumbs in a large mixing bowl; set aside. Combine eggs and sugar in a small mixing bowl; beat at medium speed of an electric mixer until well blended. Add egg mixture, jelly, beef suet, and lemon rind and juice to breadcrumb mixture, stirring until well combined.

Dredge raisins, currants, citron, and orange peel in 3/4 cup flour; set aside. Dissolve soda in coffee. Combine remaining flour, salt, and spices; add to breadcrumb mixture alternately with coffee mixture, beginning and ending with flour mixture. Stir in dredged fruit mixture.

Spoon batter evenly into 4 greased 1-pound coffee cans. Cover top of each can with a damp cotton towel, and tie securely with string. Place cans on a rack in a large stockpot; add boiling water to come halfway up sides of cans. Cover and steam in oven at 350° for 4 hours.

Remove cans from stockpot; remove towels to allow steam to escape. Cools lightly. Loosen pudding from sides of each can, and invert onto a serving platter. Slice and serve with sauce.

Created date

February 2010