Plum Pudding

Raisins, nuts, currants and ground citrus peel and spices all combine to a plum pudding that is rich in flavour.


1 cup flour
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ - 1 tsp cloves
1 tsp mace or nutmeg
4 ounces suet, finely chopped
1 cup sugar
2 cups soft bread crumbs
2 eggs, well beaten
¼ cup orange juice
1 cup milk
1 cup dark seedless raisins
1 cup currants
½ cup nuts, chopped
¼ cup finely chopped candied orange peel
¼ cup finely chopped candied lemon peel

Mix flour, baking soda, salt and spices. Set aside.
Combine suet with sugar, bread crumbs, and eggs; beat together. Mix in orange juice. Alternately add the dry ingredients in thirds and the milk in halves to the suet mixture, mixing well after each addition. Mix in raisins, currants, nuts and peels. Turn batter into a well-greased and floured 2 pound tin. Cover with foil; tie with string. Set can in slow cooker. Pound 1 ½ cups boiling water around tin.
Cover and cook on High for 4-6 hours. Unmould and serve with cream/ ice cream /custard.

Serve 6-8

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