Traditional Irish Christmas Plum Pudding Recipe
Traditional Irish Christmas Plum Pudding Recipe.
In Ireland, Christmas day dessert without plum pudding would be like dinner without a turkey. This recipe is for 1 large or two medium sized puddings.
While I would love to give credit to my granny for passing the recipe down to me ,I can’t-but my mother did-in fact ,for many years she even spared me the trouble of making it myself, and duly arrived laden on Christmas eve, with enough plum puddings to feed an army.
I have finally got around to making this year’s offerings, and as I write they sit overnight, awaiting steaming tomorrow.
I promise you, it’s delicious.
Nutritional values per serving of Christmas plum pudding
|Serving size: 1|
|Calories from Fat||144|
|% Daily Value *|
|Fat 16 g||25%|
|Saturated fat 3 g||15%|
|Unsaturated fat 10 g|
|Carbohydrates 63 g||21%|
|Sugar 45 g|
|Fiber 2 g||8%|
|Protein 4 g||8%|
|Cholesterol 28 mg||9%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 1.5 cups / 12 ozs currants
- 1 cup / 8 ozs raisins
- 1 cup / 8ozs sultanas
- 4 tablespoons candied peel
- 2 tablespoons blanched almonds
- 7/8 cup / 7 ozs margarine
- 3/4 cup / 6 ozs plain flour
- 3/4 cup / 6 ozs breadcrumbs
- 7/8 cup / 7 ozs brown sugar
- 2 tsps mixed spice
- 1 tsp nutmeg
- 2 medium eggs
- 1 tbls treacle
- 4 tbls Guinness/Stout
- 2 tbls brandy or whiskey
- 1 lemon, rind and juice
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- Melt the margarine over a low heat. Sieve the flour, mixed spice, and nutmeg into a baking bowl. Add all the remaining ingredients and mix well.
- Cover and leave overnight (make a wish). Pour into 1 large or 2 medium sized pudding bowls, with tightly fitting lids. Boil large pudding for 6 hours or 2 medium puddings for 3.5 hours. Place an upturned saucer on the base of a suitably sized saucepan and sit the bowl on to this.Place a tight fitting lid on the saucepan. Make sure the boiling water almost reaches the top of the pudding bowl throughout the cooking period. (Tedious ,,but worth it!) Alternatively, use a steamer and keep the water well topped up. (My preference).However, this will require making smaller puddings, unless you have an exceptionally large steamer
- When the puddings are cooked, allow to cool and place in larder. During the weeks prior to Christmas, pour a couple of teaspoons of brandy on to the puddings once a week . Before serving, steam for one hour.
- Turn out onto plate upside down. Place a sprig of holly on top. Serve with cream or brandy sauce. Traditionally, before serving, a small amount of brandy is poured onto the pudding ,and set alight.
Cooking time will vary,depending on whether 1 or more pudding bowls are used.
Note: Avoid reheating in a microwave due to high alcohol content-fire risk.
Puddings In Progress
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An old Irish recipe for a delicious any time of day snack, and a perfect dessert. It can be served with custard ,cream or ice cream-but, in my view ,it’s best eaten on its own, with a nice cup of tea.