Chartwell plum pudding

A festive favourite from the Landemare café at Chartwell. Tastes great with brandy sauce, custard or vanilla ice-cream.

Puddings
Traditional Christmas pudding
  • Preparation time 30 mins (plus overnight) (prep. time)
  • Cooking time 10 1/2 hours (cooking time)
  • Serves 16

Ingredients

  • 200g shredded suet
  • 110g self-raising flour, sifted
  • 220g white breadcrumbs
  • 2 tsp ground mixed spice
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cinnamon
  • 450g soft dark brown sugar
  • 220g sultanas
  • 220g raisins
  • 560g currants
  • 50g mixed candied peel
  • 50g almonds, chopped
  • 1 large cooking apple, peeled, cored and finely chopped
  • Grated zest 1 large orange and 1 large lemon
  • 60ml brandy
  • 150ml ale
  • 4 large eggs

Method

  1. Combine the suet, flour, breadcrumbs, spices and sugar. Mix thoroughly gradually adding dried fruit, mixed peel and nuts followed by the apple, orange and lemon zests.
  2. Seperately beat the brandy, ale and eggs.
  3. Combine both mixes, stirring thoroughly. The mixture should drop easily from a spoon - add a spot more ale if needed.
  4. Cover the bowl and leave overnight.
  5. To steam, pack the mixture into a lightly greased basin, cover with double sheet of backing parchment and foil and tie securely.
  6. Steam for 8 hours.
  7. Allow to cool, then replace baking parchment and foil.
  8. To serve steam for 2 1/4 hours.
A Christmas pudding

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