X'mas Plum Pudding

Recipe by
Total Time:
5 days
Serves:6
Rated 4 based on 100 votes
4
Technique: One-Dish Recipe
Difficulty: Medium

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Ingredients

  • 60 g - flour
  • 60 g - suet
  • 12 g - allspice powder
  • 12 g - Almond powder
  • 50 g - fresh breadcrumbs
  • 75 g - sultanas
  • 75 g - black Currants
  • 75 g - Raisins
  • 50 g - mixed peel
  • 50 g - Prunes
  • 4 apples (peeled and grated)
  • 50 g - Brown sugar
  • 2 eggs
  • 10 ml - rum
  • 10 ml - brandy
  • 10 ml - sherry
  • fresh Mint leaf
  • juice of 1 Orange
  • juice of 1 Lemon
  • For Ginger bread ice-cream:
  • 125 ml - Cream
  • 125 ml - Milk
  • 50 g - Sugar
  • 6 Egg yolks
  • 2 g - allspice powder
  • 4 gingerbread cookies
  • For vanilla bean anglaise:
  • 250 ml - fresh Milk
  • 50 g - Sugar
  • 3 - Egg yolks
  • 1 stick- vanilla bean

How to Make X'mas Plum Pudding

  • Wash and dry all the dried fruits. Chop the prunes to the size of the raisins.
  • Marinate the dried fruits in the brandy, rum and sherry for at least 4 days.
  • Wash, pat dry and chop up the suet as fine as possible and add to the fruits.
  • Add the rest of the ingredients (except the breadcrumbs, sugar and eggs) to the fruit mixture.
  • Whip the eggs with the brown sugar and fold into the fresh breadcrumbs.
  • Now fold the breadcrumb mixture into the fruit mixture.
  • Line the required moulds with a muslin cloth and spoon in the mixture.
  • Tie tightly on top. Steam the puddings for at least 4 hours.
  • For ice-cream:
  • Bring the milk and cream to a boil.
  • Add the cookies and allspice powder.
  • Whip the egg yolks with the sugar and scald the yolk mixture with the hot cream.
  • Cook over a double boiler for 3 to 4 minutes.
  • Freeze in an ice-cream machine.
  • For Vanilla bean anglaise: Bring the milk and vanilla bean to a boil.
  • Whip the egg yolks with the sugar and scald the yolk mixture with the hot milk.
  • Cook over a double boiler until coating consistency.
  • To serve:
  • Arrange plum pudding on a plate with gingerbread ice-cream on the side. Drizzle with vanilla bean sauce and garnish with fresh mint.