Moist Plum Pudding

Name: Moist Plum Pudding
Ingredients: The Mixed fruits; 250 g sultanas; 250 g dark raisins; 150 g dates (pitted & chopped coarsely); 100 g prunes (pitted & chopped coarsely); 100 g mixed peel (candied peels or freshly peeled from the real fruit); 100 g glace cherries; 2 oranges (use both juices and rind); 1 lemon (use both juice and rind); The Dry ingredients; 200 g breadcrumbs (ground from normal white bread slices); 100 g flour (sifted); 180 g brown sugar; 70 g sliced almonds or 70 g cubed almonds; 2 -3 teaspoons mixed spice (depends on how aromatic you want it); The Wet ingredients; 225 g soft salted butter (soft enough to be stirred in with the other ingredients); 4 eggs (slightly beaten, DO Not overbeat or pudding will be spongy instead of compact or dense); 1 cup Coke (you can use any dark carbonated drink); 1 apple (grated or chopped); 1 carrot (grated or chopped)

21 ingredients

16 steps

Ingredients

The Mixed fruits
250 g sultanas
250 g dark raisins
150 g dates (pitted & chopped coarsely)
100 g prunes (pitted & chopped coarsely)
100 g mixed peel (candied peels or freshly peeled from the real fruit)
100 g glace cherries
2 oranges (use both juices and rind)
1 lemon (use both juice and rind)
The Dry ingredients
200 g breadcrumbs (ground from normal white bread slices)
100 g flour (sifted)
180 g brown sugar
70 g sliced almonds or 70 g cubed almonds
2 -3 teaspoons mixed spice (depends on how aromatic you want it)
The Wet ingredients
225 g soft salted butter (soft enough to be stirred in with the other ingredients)
4 eggs (slightly beaten, DO Not overbeat or pudding will be spongy instead of compact or dense)
1 cup Coke (you can use any dark carbonated drink)
1 apple (grated or chopped)
1 carrot (grated or chopped)

Directions

1

Soak the Mixed fruits in the juices of the orange & lemon for at least 6 hours or best overnight).
2

Butter the suitable mould/basin all round. It is better to line the bottom of the mould with greaseproof paper to ensure the pudding does not stick when un-moulded.
3

Boil a pot (if possible with a lid) of water that could fit the mould/basin.
4

Combine all the Dry ingredients in a large mixing bowl and mix well with a wooden spoon.
5

Add in the Mixed fruits and mix well again.
6

Add in the Wet ingredients and mix well again.
7

Pour into the mould/basin. Cover with greaseproof paper which fits the size of the top of the pudding.
8

Use aluminium foil and fold a pleat in the centre (to allow the pudding to expand while cooking).
9

Cover the mould/basin snugly & secure it with a string.
10

Boil on Medium flame for first half hour and then turn down the heat and simmer for 7 hours.
11

Once cooked, leave it to cool slightly before unwrapping and un-moulding.
12

Remove the foil and paper and turn the pudding out on a plate. It would still feel soft as it is hot.
13

Once totally cooled, wrap it in cling film and foil and refrigerate it for at least 2 weeks or up to a month before cutting and eating.
14

NOTE: You can either use any heat-proof basin/mould that resembles a pudding basin which fits into your pot of hot water.
15

NOTE: Although I only used Mixed spice, you can use Orange Essence or Vanilla essence for preference.
16

All the best!