Welsh Plum Pudding
Welsh Plum Pudding is a rich, fruity steamed dessert packed with dried fruits, candied peels, nuts, and warm spices. Its moist texture and robust flavors make it perfect for festive occasions or cozy winter gatherings, delighting those who enjoy traditional, hearty puddings with a boozy kick.
Ingredients
- 4 cups bread crumbs ⓘ
- 4 1/2 cups sifted flour ⓘ
- 6 cups chopped suet ⓘ
- 2 cups chopped citron, lemon and orange peel ⓘ
- 1/2 lb candied cherries ⓘ
- 1 lb chopped dates ⓘ
- 2 chopped apples ⓘ
- 1 cup chopped nuts ⓘ
- 1 teaspoon salt
- 1 teaspoon mace
- 1 teaspoon allspice ⓘ
- 1 tablespoon cinnamon ⓘ
- 1 tablespoon ginger
- 1 teaspoon baking powder ⓘ
- 3 packages raisins ⓘ
- 1 package currants ⓘ
- 2 cups brown sugar ⓘ
- 1/2 cup dark syrup ⓘ
- 6 eggs beaten ⓘ
- 4 1/2 cups wine ⓘ
- 1 teaspoon nutmeg ⓘ
Instructions
- Combine all ingredients in a large mixing bowl and mix thoroughly.
- Fill greased pudding molds or baking powder cans with the mixture, leaving space for expansion.
- Cover the cans securely with lids or parchment paper.
- Boil the cans in a large pot of water for 6 hours, ensuring they are fully submerged and topped up with water as needed.
- Remove the cans carefully and let cool slightly before unmolding.
- Serve slices of the pudding with a sauce flavored with brandy or whiskey.
Tips & Substitutions
For a lighter pudding, consider using a combination of grated zucchini and applesauce instead of some of the suet. If you don't have mace, nutmeg can be used as a substitute. When mixing, ensure that all ingredients are well distributed for consistent flavor throughout the pudding. For added depth, a splash of dark rum can complement the flavors beautifully.
Serving Suggestions
Serve the pudding in thick slices, ideally with a warm sauce flavored with brandy or whiskey. For a delightful contrast, pair it with a scoop of vanilla ice cream or a dollop of whipped cream. This dessert also pairs beautifully with a cup of spiced tea or mulled wine for a festive touch.
Storage & Reheating
Store leftover Welsh Plum Pudding in an airtight container in the refrigerator for up to a week. To reheat, steam the pudding for about 30 minutes or microwave individual slices for a quick warm-up. Ensure to cover with a damp paper towel in the microwave to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Welsh Plum Pudding contains roughly 3055 calories, with 23g protein, 410g carbohydrates, and 153g fat. It is an excellent source of vitamin C (147% of the Daily Value), calcium (80% of the Daily Value), and dietary fiber (79% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2317mg per serving (101% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Welsh Plum Pudding ahead of time?
Yes, this pudding can be made ahead of time. In fact, allowing it to sit for a day or two enhances the flavors. Simply steam or boil it as instructed, let it cool completely, and store it in the refrigerator until you're ready to serve.
What can I use instead of suet?
If you prefer a vegetarian option, you can substitute suet with a plant-based fat like coconut oil or vegetable shortening. Just be mindful that it might alter the texture slightly, but it will still yield a delicious pudding.
How do I know when the pudding is done cooking?
The pudding is done when it has set firmly and a skewer inserted in the center comes out clean. If you're unsure, you can always test it after the recommended boiling time and adjust as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).