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Christmas Plum Pudding Recipe
|Mixed spice||2 Teaspoon (Leveled)|
|Mixed dried fruit||8 Ounce|
|Stoned raisins||4 Ounce|
|Shredded suet||3 Ounce|
|Dark soft brown sugar||4 Ounce|
|Brown breadcrumbs||5 Ounce (Use Fresh)|
|Cooking apple||1 Small|
|Eggs||2 , beaten|
Serving size: Complete recipe
Calories 3422 Calories from Fat 1697
% Daily Value*
Total Fat 187 g287.9%
Saturated Fat 59.7 g298.3%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 1767.4 mg73.6%
Total Carbohydrates 375 g125.1%
Dietary Fiber 44.7 g178.8%
Sugars 227.5 g
Protein 94 g187.2%
Vitamin A 311.2% Vitamin C 21.9%
Calcium 36.8% Iron 98.1%
*Based on a 2000 Calorie diet
Put the spice, fruit, suet, sugar and breadcrumbs into a large bowl.
Peel the carrot and apple and coarsely grate into the bowl.
Add the marmalade and beaten eggs and mix thoroughly.
Turn into the prepared basin and cover with a double layer of greased foil, carefully putting a pleat in the middle of the foil to allow for expansion of the pudding during cooking.
Stand in a pan of water to come half way up the basin.
Cover pan and simmer for 7 hours, or cook in a steamer.
Keep a check on the water level so that it does not boil dry and top up with extra boiling water if necessary.
Take out the pudding and leave to cool.
Cover with a fresh piece of foil and store in a cool place until Christmas day.
Then simmer for a further 3 hours before serving.
For a final dramatic effect, heat up a little brandy, pour over the pudding and set a light.