Plum Pudding








Preparation Time



Cooking Time

  • 1 kg mixed dried fruit
  • 1 orange, finely grated rind and juice
  • 1 tbsp
  • 1 tsp McCormick Ginger Ground
  • 1 tsp McCormick Cinnamon Ground
  • 1 tsp
  • Melted butter, to grease pudding bowl
  • 180 g butter, at room temperature
  • 60 g (1/3 cup) brown sugar
  • 3 x 60 g eggs
  • 210 g (3 cups) fresh breadcrumbs
  • 50 g (1/3 cup) plain flour
  • Bought custard and vanilla ice cream to serve
  1. Combine mixed fruit, orange rind and juice and McCormick spices in a large bowl. Stir in 250ml water or alcohol (see tip), cover and refrigerate overnight.
  2. Next day, grease a large pudding bowl (1.5L/6 cup) with melted butter and line base with a circle of greaseproof paper.
  3. Beat butter and sugar in a large bowl until pale and creamy. Add eggs and beat until well combined.
  4. Mix in soaked fruit mixture, fresh breadcrumbs, flour and stir well until all mixed together.
  5. Spoon mixture into prepared pudding bowl and cover with greaseproof paper, then foil and tie a double piece of kitchen string under rim of pudding bowl to secure.
  6. Place pudding bowl into a large saucepan of simmering water one-third full on top of a upturned heatproof saucer and ensuring water only reaches two thirds side of pudding bowl. Cover saucepan with lid and simmer pudding for 2.5 hours.
  7. Remove pudding from simmering water and set aside for 10 minutes before turning out onto a serving platter.
  8. To serve, cut into wedges and dollop custard and a spoonful of creamy vanilla ice-cream.
Recipe Tip

Adults only –add 250ml liqueur (contreau, brandy, rum) instead of water at Step.1 to add extra depth of flavour to your pudding. Cook pudding the week before Christmas and keep stored in fridge then re-heat on Christmas day in simmering water for about 1hour before turning out onto a serving platter to serve.

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