Plum Pudding

Prepared many weeks before Christmas, Plum Pudding is a typical Anglo-Saxon dish that is served in Ireland and England for Christmas and special occasions. Interested in trying it? Here is a little recipe to prepare this succulent dessert at home and tickle your taste buds!

Presentation of the Plum Pudding

A simple and friendly Christmas cake

Plum Pudding is a sweet preparation made from grapes, sugar, orange and lemon. It is often cooked with a few spoonfuls of alcohol (Irish whiskey or cognac for example).

It is often eaten as a complement to a custard or cognac butter. The main advantage of plum pudding is that it keeps for a long time, and every year it is the delight of young and old alike!

Plum Pudding Recipe

Ingredients

Number of people: 8
Preparation time : 45 mn
Cooking time: 3 hours

175 g candied orange and lemon peel
300 g brown sugar
300g veal kidney fat
150g of flour
3 eggs
10 cl brown beer
300 g of grapes from Smyrna
300 g currants
150 g of Malaga grapes
100 g chopped almonds
1 tbsp. cinnamon
½ teaspoon ginger
½ tsp. tsp. nutmeg
½ teaspoon mace powder
10 cl of cognac, whiskey

Preparation of Plum Pudding

In a bowl, mix the 300 grams of kidney fat with the brown sugar.
Add the flour, beer, zest and eggs. Mix everything together until you obtain a homogeneous whole.
Then add the spices, grapes and almonds and 10 cl of cognac or whiskey (it’s all a matter of taste and preference).
Just pour the whole thing into a buttered tin, wrap it in baking paper, wrap it in a clean cloth and steam it in a pressure cooker for 3 hours.
Once the time has elapsed, unwrap the plum pudding, and let it rest in a cool place for 15 days. (In the refrigerator for example). After 15 days, cook it for another hour in the pressure cooker.
When serving it, don’t hesitate to flambé it again with the alcohol of your choice (whiskey or cognac), then serve it with custard or cognac butter.
All you have to do is enjoy it!