No plums have ever been near this pudding - instead, the crust that forms on the pud makes it look a little like a large plum when turned out of the mould. It's Christmassy and wonderfully festive, perfect for serving with some custard, cream or even ice cream.
- 230g each butter and brown sugar
- 230g mixed dried fruit of choice
- 125g white breadcrumbs
- 125g plain flour
- 125ml rum
- 5 eggs
- 1 tsp. each nutmeg and mixed spice
- 1/4 tsp. each salt and bicarbonate of soda
- 4 tbsp. ground or crushed almonds
- 1 piece of cloth
Boil the pudding cloth, then wring out. Use to line a bowl. Sprinkle the plain flour over the cloth.
Cream the butter and sugar together until pale and fluffy. Stir in the eggs one at a time until fully combined. Sift in the nutmeg, mixed spice, salt and bicarb. Stir and add the breadcrumbs. Fold in the fruit and stir in the rum. Stir in the almonds. Pour the batter into the bowl.
Tie the cloth really well making sure no water gets in. Put into a boiler, with the water halfway up the sides of the pudding. Make sure you top up the water every now and then so it stays at halfway. Simmer the pud for three hours then hang somewhere cool and dry for a few days. Simmer again for two hours on the day of serving and serve warm, peeling the cloth off the pud very carefully so that the skin remains.