Steamed Plum Pudding

Tuesday November 9, 2010

With only 46 days left till Christmas, it’s now the perfect time to create Christmas pudding. TODAY cook Julie Goodwin reveals her secrets to create the perfect pudding and how to store it.

Steamed Plum Pudding

Serves 8-10
Prep time: 20 minutes
Cooking time: 3 hours


  • 200g butter

  • 3/4 cup brown sugar

  • 2 eggs

  • 1 cup white breadcrumbs

  • 500g raisins

  • 150g currants

  • 3/4 cup plain flour

  • 1/2 tsp bicarb soda

  • 1 tbs mixed spice

  • 2 teaspoons nutmeg

  • 50 ml brandy

  • 1/2 cup (125 ml) brandy, to serve

1. Place a large pot on the stove over medium heat. Make sure the pot is big enough that its lid can fit with the pudding basin inside. Put an inverted saucer or small wire rack on the bottom, and half fill. Bring to the simmer.
2. Using electric beaters beat the butter and sugar until light and creamy.
3. Add the eggs one at a time, beating well after each addition, then stir in the breadcrumbs.
4. Next add the fruit and sifted dry ingredients and stir in the brandy.
5. Lightly grease a 1.8L capacity pudding steamer and place the mixture in it, spreading the mixture level. Fit the lid tightly.
6. Place the pudding basin in the pot. Ensure that the water is halfway up the side of the pudding tin.
7. Simmer with the lid on the pot for 3 hours.
8. Remove and turn onto a wire rack.
9. When cool, wrap with Glad wrap and refrigerate or freeze until required.
10. The pudding is best made 2-3 months ahead of Christmas.
11. To reheat, repeat the process of boiling the pudding in the tin in a pot for 1 hour.
12. If frozen, be sure to remove from the freezer the night before serving.
13. To serve, pour 1/2 cup warmed brandy over the pudding and set alight.
14. Serve with thick vanilla custard.

Follow us on Facebook
Most Liked on Facebook
Our sites - most read articles
Search the site