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Plum Pudding II
Prep
20 mins
Cook
2 hrs
Servings
6
Difficulty
Hard
This plum pudding has been a favorite in my kitchen for years, and I love making it because it's surprisingly straightforward for such an impressive dessert. The dried fruits like dates and raisins are packed with natural fiber, which is wonderful for digestion, and they give this pudding incredible richness without needing lots of eggs or cream. What I appreciate most is that you probably have most of these ingredients on hand already, making it budget friendly and quick to prepare. Once you mix everything together, the oven does all the work while you relax. The result is a moist, spiced cake that tastes like you spent hours in the kitchen when really you only needed twenty minutes of hands on time.
Ella x
Ingredients
- ¼ cup butter¼ cup butter
- ⅓ cup brown sugar⅓ cup brown sugar
- 11 cup milk
- 1212 dates, pitted and chopped
- ½ cup raisins½ cup raisins
- ¼ cup dried currants¼ cup dried currants
- ¼ cup candied mixed fruit peel, chopped¼ cup candied mixed fruit peel, chopped
- 11 orange, zested
- 11 teaspoon baking soda
- 11 cup self-rising flour
- 22 teaspoons ground cinnamon
- 11 pinch salt
Detail level
Instructions
- 1
Well grease a pudding mold.
- 2
In a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon and salt; mix gently until blended. Pour into prepared pudding mold.
- 3
Cover with a double layer of greased wax paper and steam for 2 hours.
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