Moist Plum Pudding

Total Time: 7 hrs 25 mins Preparation Time: 25 mins Cook Time: 7 hrs

Ingredients

• 250 g sultanas
• 250 g dark raisins
• 150 g dates (pitted & chopped coarsely)
• 100 g prunes (pitted & chopped coarsely)
• 100 g mixed peel (candied peels or freshly peeled from the real fruit)
• 100 g glace cherries
• 2 oranges (use both juices and rind)
• 1 lemon (use both juice and rind)
• 200 g breadcrumbs (ground from normal bread slices)
• 100 g flour (sifted)
• 180 g brown sugar
• 70 g sliced almonds or 70 g cubed almonds
• 2 -3 teaspoons mixed spice (depends on how aromatic you want it)
• 225 g soft salted butter (soft enough to be stirred in with the other ingredients)
• 4 eggs (slightly beaten, do not overbeat or pudding will be spongy instead of compact or dense)
• 1 cup coke (you can use any dark carbonated drink)
• 1 apple (grated or chopped)
• 1 carrot (grated or chopped)

Recipe

• 1 soak the mixed fruits in the juices of the orange & lemon for at least 6 hours or best overnight).
• 2 butter the suitable mould/basin all round. it is better to line the bottom of the mould with greaseproof paper to ensure the pudding does not stick when un-moulded.
• 3 boil a pot (if possible with a lid) of water that could fit the mould/basin.
• 4 combine all the dry ingredients in a large mixing bowl and mix well with a wooden spoon.
• 5 add in the mixed fruits and mix well again.
• 6 add in the wet ingredients and mix well again.
• 7 pour into the mould/basin. cover with greaseproof paper which fits the size of the top of the pudding.
• 8 use aluminium foil and fold a pleat in the centre (to allow the pudding to expand while cooking).
• 9 cover the mould/basin snugly & secure it with a string.
• 10 boil on medium flame for first half hour and then turn down the heat and simmer for 7 hours.
• 11 once cooked, leave it to cool slightly before unwrapping and un-moulding.
• 12 remove the foil and paper and turn the pudding out on a plate. it would still feel soft as it is hot.
• 13 once totally cooled, wrap it in cling film and foil and refrigerate it for at least 2 weeks or up to a month before cutting and eating.
• 14 note: you can either use any heat-proof basin/mould that resembles a pudding basin which fits into your pot of hot water.
• 15 note: although i only used mixed spice, you can use orange essence or vanilla essence for preference.
• 16 all the best!