Boiled Plum Pudding

Boiled Plum Pudding


4 people made this

This recipe is for a traditional boiled plum pudding. It is lovely for a traditional Christmas dessert or as a winter dessert; great served with custard, cream or ice cream.


Serves: 16 

  • 230g butter
  • 1 1/3 cups (220g) brown sugar
  • 5 eggs, whisked
  • 1 cup (125g) dried breadcrumbs
  • 230g mixed fruits (eg sultanas, peel, prunes, dried cherries)
  • 1 pinch salt, to taste
  • 1 teaspoon nutmeg
  • 1 teaspoon mixed spice
  • 1/4 teaspoon bicarbonate soda
  • 1/2 cup (125ml) rum
  • 1 cup (125g) plain flour
  • 4 tablespoons crushed almonds

Preparation:45min  ›  Cook:5hours  ›  Extra time:2days Other  ›  Ready in:2days6hours45min 

  1. Cream butter and sugar. Add eggs and mix well. Add the rest of the ingredients and mix.
  2. Boil pudding cloth (a calico square) then take out of boiling water and wring out. Place cloth into a round bowl to make a hole. Sprinkle plain flour on the cloth; which will form the crust on pudding. Add pudding mixture.
  3. Tie really well so no water gets in. Lift out of dish and put into boiler. Water should be halfway up pudding; you may need to top up now and again with boiling water so water stays halfway.
  4. Simmer pudding for 3 hours. Hang for a couple of days in a dry cool area. Boil again on the day of serving for 2 hours.
  5. Before serving open cloth carefully peeling off so 'skin' of pudding remains.

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