Plump pudding in English style
The plump pudding is part of the traditional Christmas festival in the UK like the Christstollen with us - with this plump pudding recipe you can make the Christmas pudding yourself. And maybe a little more tasty than this traditional dessert is generally said. Because not even the British agree whether the plum pudding tastes good or not, Even though more than 60 millions of Englishmen, Iren and Scots To remain faithful to this tradition, he is nevertheless told that he tastes more like a frayed car tire, rather than a cake.
Discover 19 Best Places to Spend Christmas in Europe here.
A Christmas dessert that was not originally one
Already since the 14. In the 19th century, it exists. If the plump pudding at that time also nothing Christmas had to do. Instead, the British ate him during Lent before Christmas. At first it was nothing more than a thick soup, in which beef and mutton was cooked until it fell apart. Seasoned with raisins, prunes, wine and various spices.
Over the centuries, this porridge has been refined with eggs, bread crumbs, beer and lots of alcohol to such an extent that it is more reminiscent of today's Christmas pudding. However, it was precisely the alcohol content that led the Puritans and Quakers under Oliver Cromwell in the 17th century to ban the plum pudding. It was considered a "sinfully rich" judgment that decent Christian people should not consume. No wonder you read traditional recipes for the brown dough pile. In addition to kidney fat, flour, sugar, breadcrumbs, raisins, sultanas, almonds, eggs, cinnamon, ginger and cloves, incredible amounts of beer and various types of alcohol are part of it. It's no wonder that some partiers reacted more cheerfully than they should.
Only King George I made him finally acceptable. On his first English Christmas after his arrival from Hannover he was presented with the specialty as a Christmas dessert. And since he was not averse to culinary delights anyway, he took good care. Charles Dickens also helped the plum pudding to literary honors in his Christmas story. But now for the plump pudding recipe.
Tasty plump pudding recipe
This recipe kindly has us Azlin Bloor from Linsfood made available. She was born in Singapore but has been living in England for many years and is married to an Englishman. She has adapted the traditional ingredients to today's taste so that it is no longer the original recipe. But it tastes better.
Instead of the traditional kidney suet she uses vegetable fat (eg palm fat). And the Guinness in the original recipe was replaced with sweet sherry and brandy. Over the years, further changes were added. But just try it yourself. And let us know how you like this plum pudding recipe.
So you can do Christmas pudding yourself
Ingredients for plum pudding
- 200g cane sugar
- 100g breadcrumbs
- 100g chipped palm fat
- 1 tea spoon Milled Mixed Spices
- 1 / 8 tea spoon Milled Cinnamon
- A pinch of freshly ground nutmeg
- 200g Sultania
- 250g raisins
- 40g Orangeate and citrate chopped and mixed
- 50g roasted almonds, finely chopped
- 1 medium sized cooking apple, unpeeled, chopped
- grated peel of two lemons
- 120ml sweet sherry or - alcohol free - 100 ml of orange juice
- 4 table spoons of brandy or - alcohol free - light Earl Gray tea
- 2 eggs, lightly beaten, in a separate bowl
- 50g flour with a pinch of baking soda
Preparing your plum pudding
- Take a large mixing bowl and add sugar, palm oil, breadcrumbs and spices and mix well.
- Add the dried fruits, orange peel and lemon, almonds, apple and lemon zest. Mix it well.
- Add the alcohol to the beaten egg and stir well. Then add it to the other ingredients.
- Mix everything together. It should be a loose mix. Cover it with cling film and leave it overnight.
The next day
- Stir in the flour and mix well.
- Put the mixture in a greased pudding dish and pack well.
- Cover with a layer of baking paper, then with aluminum foil, leaving some space for the steam. Tie it tight with a string.
- Place it for eight hours in a boiling water bath for a large pudding. Or divide the amount into three smaller containers and leave them in a water bath for three hours. Make sure that the water does not evaporate.
- If you do not have a steamer, use a saucepan with an inverted saucer. Place the pudding on the saucer and fill it with half full of boiling water. Cover it with the saucepan lid and let the water boil.
- Then let the pudding cool down completely. This usually takes one day. Then replace the baking paper and foil with new covers.
- Store it in a cool, dark place.
- On Christmas day, place the larger pudding for 2 hours, the smaller pudding for 1 hour into the water bath.
You do not want to do the Christmas pudding yourself? No problem. You can also buy the Plum Pudding online:
Source for the article "Plum Pudding Recipe - Christmas Pudding Yourself": own research and recipe by Azlin Bloor.
Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Azlin Bloor, Linsfood
Monika Fuchs and Petar Fuchs are the publishers of the Trips to Savor and Slow Travel Blog TravelWorldOnline Traveler , They have been publishing this blog since 2005. TravelWorldOnline is online since 2001.
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Monika Fuchs has been working in tourism since 1990. She has been a tour guide on four continents for 17 years and has accompanied high-class trips through North and Central America, Australia, southern Africa and Europe. Since 2001 she has been a writer and photographer for TravelWorldOnline and writes as a freelance journalist for DIE ZEIT Online and travel magazines such as 360 ° Medien, TRIVAGO, Expedia, travador, etc. She also writes travel guides about destinations and enjoyment destinations all over the world. Your guide about Canada's east was released in 2020. Petar Fuchs produced the videos on this blog as well YouTube.
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