Christmas Eve Plum Pudding

Embrace the spirit of the holiday season with a traditional Christmas Eve Plum Pudding. This classic British dessert, often simply called “Christmas pudding,” is a rich, dense, and fruity concoction, steeped in tradition and perfect for capping off your festive feast. While it’s called a “plum” pudding, the recipe actually uses raisins and other dried fruits, which were historically known as “plums” in England.

Ingredients:

• 1 cup raisins
• 1 cup sultanas (golden raisins)
• 1/2 cup chopped dried figs
• 1/2 cup chopped dried apricots
• 1/2 cup dried currants
• 1/4 cup chopped candied peel
• 1 small apple, peeled and grated
• Zest and juice of 1 orange
• 3/4 cup brandy or rum, plus extra for flaming
• 1 cup all-purpose flour
• 1 1/2 cups fresh breadcrumbs
• 1 cup dark brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 2 eggs, beaten
• 1/2 cup unsalted butter, melted
• 1/4 cup chopped almonds
• Butter for greasing

Instructions:

1. Prepare the Fruit Mixture:
   • In a large bowl, combine raisins, sultanas, figs, apricots, currants, candied peel, grated apple, and orange zest and juice.
   • Pour in the brandy or rum, mix well, cover, and leave to soak overnight.
2. Make the Pudding Batter:
   • The next day, add the flour, breadcrumbs, brown sugar, cinnamon, nutmeg, and cloves to the fruit mixture. Stir well.
   • Mix in the beaten eggs and melted butter until well combined. Stir in the chopped almonds.
3. Steam the Pudding:
   • Grease a 2-liter (2-quart) pudding basin with butter.
   • Spoon the pudding mixture into the basin. Cover with a layer of parchment paper and a layer of aluminum foil, and tie securely with string.
   • Place the basin in a large pot and fill with water halfway up the sides of the basin.
   • Bring to a boil, then reduce heat and simmer for about 5 hours, topping up with water as needed.
4. Cool and Store:
   • Once cooked, remove the pudding from the pot and let it cool.
   • Replace the parchment and foil covers and store in a cool, dry place for up to two months. The flavors will deepen and mature over time.
5. Serve:
   • On Christmas Eve, steam the pudding again for about 2 hours.
   • Invert onto a serving plate and pour a little extra brandy over the top.
   • Light the brandy with a match for a festive flaming presentation.
   • Serve with brandy butter, custard, or cream.

This Christmas Eve Plum Pudding is a time-honored tradition, embodying the warmth and joy of the holiday season. The process of making it is as rewarding as the delicious end result, and it’s sure to become a cherished part of your festive celebrations.