Mincemeat Plum Pudding
Indulge in the festive richness of Mincemeat Plum Pudding, a traditional holiday dessert bursting with warm spices and decadent flavors. This time-honored recipe features a medley of mixed dried fruits, zesty citrus peel, and aromatic spices like cinnamon, nutmeg, and mixed spice, all steeped in a generous splash of brandy or rum for a truly indulgent treat. Bound together with suet or a vegetarian alternative, fresh breadcrumbs, and velvety mincemeat, this pudding is steamed to perfection for a moist and luxurious texture. Perfect for holiday celebrations, it can be made ahead of time and stored, allowing the flavors to deepen. Serve it warm with a dollop of brandy butter, silky custard, or rich cream for a nostalgic finish to your festive feast. Keywords: traditional mincemeat plum pudding, holiday dessert, festive steamed pudding, homemade Christmas pudding recipe.
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Ingredients
- 500 grams mixed dried fruits (raisins, currants, and sultanas)
- 125 grams shredded suet (or grated frozen butter for a vegetarian option)
- 125 grams dark brown sugar
- 125 grams fresh breadcrumbs
- 75 grams plain flour
- 225 grams mincemeat (store-bought or homemade)
- 50 grams chopped mixed peel
- 50 grams blanched almonds, chopped
- 1 lemon grated zest of a lemon
- 1 orange grated zest of an orange
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground mixed spice
- 2 large eggs
- 4 tablespoons brandy or dark rum
- 4 tablespoons milk
Directions
Step 1
In a large mixing bowl, combine the dried fruits, suet, sugar, breadcrumbs, and flour. Mix thoroughly.
Step 2
Add the mincemeat, mixed peel, almonds, lemon zest, orange zest, cinnamon, nutmeg, and mixed spice to the bowl. Stir well to ensure the mixture is evenly combined.
Step 3
In a separate bowl, beat the eggs together and then stir in the brandy (or dark rum) and milk.
Step 4
Pour the liquid ingredients into the dry mixture and stir until the mixture has a thick, moist consistency.
Step 5
Grease a 1.2-liter (2-pint) pudding basin with butter. Spoon the mixture into the basin, pressing it down with the back of a spoon to remove air pockets and smooth the top.
Step 6
Cover the pudding with a layer of parchment paper and then a layer of foil, folding them to create a pleat in the middle. Secure them tightly around the rim of the basin using kitchen string.
Step 7
Place a trivet or an upturned plate in the bottom of a large saucepan to prevent the pudding from touching the base. Lower the pudding basin onto the trivet.
Step 8
Pour boiling water into the saucepan until it reaches halfway up the sides of the pudding basin. Cover the saucepan with a lid and simmer gently for 6 hours, checking occasionally to ensure the water level is maintained.
Step 9
Once cooked, carefully remove the pudding from the saucepan and allow it to cool. Replace the parchment and foil covers with fresh ones and store in a cool, dark place until needed.
Step 10
To serve, steam the pudding again for about 2 hours to reheat. Turn it out onto a serving plate and garnish with sprigs of holly. Serve with brandy butter, custard, or cream.
Nutrition Facts
| Serving size | 1508.2 grams (1508.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5280 |
| Total Fat 172.00g | 221% |
| Saturated Fat 70.40g | 352% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 496mg | 165% |
| Sodium 1213mg | 53% |
| Total Carbohydrate 870.60g | 317% |
| Dietary Fiber 45.20g | 161% |
| Total Sugars 574.80g | |
| Protein 67.80g | 136% |
| Vitamin D 108IU | 540% |
| Calcium 888mg | 68% |
| Iron 26mg | 146% |
| Potassium 5210mg | 111% |
Source of Calories