Kathy learnt how to make this plum pudding during her time as a social worker in the early 1980s. She has been making it every Christmas ever since. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
- Serves10
- Cook time6 hour
- Prep time30 minutes, + 10 mins standing time
Ingredients
- 225g margarine
- 1 cup (220g) brown sugar
- 4 Coles Australian Free Range Eggs
- 1 2/3 cups (115g) stale breadcrumbs (made from day-old bread)
- 1 cup (150g) plain flour
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 680g mixed dried fruit
- 1 tbs treacle
- 1 carrot, peeled, coarsely grated
- 1/3 cup (80ml) sweet sherry
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Method
Step 1
Use an electric mixer to beat the margarine and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the breadcrumbs and stir to combine.
Step 2
Combine flour, allspice, cinnamon and bicarbonate of soda in a medium bowl. Combine the dried fruit, treacle or golden syrup, carrot and sherry in a separate bowl. Fold the flour mixture and fruit mixture into the margarine mixture until just combined.
Step 3
Grease an 8-cup (2L) pudding basin with a lid. Line the base with a disc of baking paper. Spoon the mixture into the basin and smooth the surface. Cut a 30cm square of baking paper and foil. Fold the centre to pleat. Place over the basin, foil-side up. Secure with kitchen string and the lid.
Step 4
Place an upturned saucer in the base of a large saucepan. Place pudding basin on the saucer. Add enough boiling water to come halfway up the side of the basin. Bring to the boil. Cover and simmer, adding more boiling water as necessary, for 6 hours or until a skewer inserted into the centre comes out clean. Carefully remove the pudding from the saucepan. Set aside in the basin for 10 mins before turning onto a serving plate.
Serve with... icing sugar.
Recipe tip
COOK. STORE. SAVE.
Swap me: To make this pudding without the alcohol, use orange juice instead of sherry. Also, you can use golden syrup instead of treacle.
Kathy’s 1983 plum pudding
- Serves10
- Cook time6 hour
- Prep time30 minutes, + 10 mins standing time
Ingredients
- 225g margarine
- 1 cup (220g) brown sugar
- 4 Coles Australian Free Range Eggs
- 1 2/3 cups (115g) stale breadcrumbs (made from day-old bread)
- 1 cup (150g) plain flour
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 680g mixed dried fruit
- 1 tbs treacle
- 1 carrot, peeled, coarsely grated
- 1/3 cup (80ml) sweet sherry
Description
Kathy learnt how to make this plum pudding during her time as a social worker in the early 1980s. She has been making it every Christmas ever since. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
Method
Step 1
Use an electric mixer to beat the margarine and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the breadcrumbs and stir to combine.
Step 2
Combine flour, allspice, cinnamon and bicarbonate of soda in a medium bowl. Combine the dried fruit, treacle or golden syrup, carrot and sherry in a separate bowl. Fold the flour mixture and fruit mixture into the margarine mixture until just combined.
Step 3
Grease an 8-cup (2L) pudding basin with a lid. Line the base with a disc of baking paper. Spoon the mixture into the basin and smooth the surface. Cut a 30cm square of baking paper and foil. Fold the centre to pleat. Place over the basin, foil-side up. Secure with kitchen string and the lid.
Step 4
Place an upturned saucer in the base of a large saucepan. Place pudding basin on the saucer. Add enough boiling water to come halfway up the side of the basin. Bring to the boil. Cover and simmer, adding more boiling water as necessary, for 6 hours or until a skewer inserted into the centre comes out clean. Carefully remove the pudding from the saucepan. Set aside in the basin for 10 mins before turning onto a serving plate.
Serve with... icing sugar.