Christmas (Plum) Pudding

Submitted by Amie Barrett

Christmas (Plum) Pudding

5 from 1 vote
Serving: 5
Cook Time 6 hours
Total Time 6 hours


  • 2 and 1/2 cups of mixed dried fruit
  • 1/2 cup of saltanas or chopped raisins
  • 1/4 cup glacé cherries, halved
  • 1/4 cup of mixed peel (dried orange and lemon peel)
  • 1 cup compact brown sugar
  • 125g of butter
  • 1 cup of cold water
  • 1 tsp bicarb soda
  • 2 eggs, beaten
  • 1 cup of plain flour, sifted
  • 1 and a 1/2 or 2 tsp of mixed spice (depends on your personal preference)
  • 1/4 cup of brandy (alternatively I use orange juice because we don't buy brandy)


  • **You can do this part on the stove top or in your slow cooker- if doing it in the slow cooker do it on low for about 2 hours**
  • Place all of the dried fruit, sugar, butter and water in a saucepan (or do it in slow cooker) and simmer for 5-10 minutes past the time the butter has melted. Remove from heat and stir in the bicarb soda. Leave the mixture to cool. (If you used the sc transfer it to a bowl before adding the bicarb)
  • Stir in the sifted flour, spices, eggs and brandy/ or juice and mix thoroughly (do not do this until the fruit has cooled because it will go lumpy)
  • Spoon into your greased pudding steamer and smooth the surface, do not overfill because it will rise slightly. And place the lid on firmly.
  • Place in slow cooker and carefully pour in boiling water half way up the side of the steamer. Put on low for about 6 hours and top with boiling water if necessary.
  • Stand for (at least) 10 minutes before serving.
  • (If you wrap this in plastic wrap and then foil it will keep in the fridge for up to 3 months or frozen for 12)

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