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Orla’s Plum Pudding

4-8 hrs Cook
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A festive favourite steeped in tradition, Orla’s Plum Pudding is rich, spiced, and full of flavour. Packed with plump raisins, sultanas, currants, and a hint of whiskey or brandy, it’s beautifully balanced by the zest of fresh lemon, a touch of treacle, and the gentle crunch of almonds. Slowly steamed to perfection, this pudding fills the kitchen with the scent of Christmas and tastes even better with time. Serve it warm with brandy butter or cream for a truly classic Christmas finale.

Note: Bake time vary for diffrent sizes, 450g pudding for four hours on high pressure, a 900g one for six hours, a 1450g one for eight hours. Each 450g pudding serves six people

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Plum Pudding

Plum Pudding

agnesgempackfoods-ie
prep time
30 mins
cooking time
4-8 hrs
servings
each 450g serves 6
total time
8 hrs 30 mins

Equipment

  • 1 large baking bowl

  • Grater

  • Wooden spoon

  • Weighing scales

  • Zester

  • Juicer

  • Pudding bowls - for 2.5kg pudding mix

  • Parchment

  • Tinfoil

  • String

  • Pressure cooker or large saucepan

Ingredients

  • 1 medium carrot and 1 medium apple – both grated

  • 450g Gem Gourmet Raisins

  • 225g Gem Gourmet Sultanas

  • 225g Gem Gourmet Currants

  • 170g breadcrumbs

  • 225g Gem Plain Flour

  • 2 tsp mixed spice

  • 1 tsp each cinnamon and nutmeg

  • 225g Gem Soft Dark Brown Sugar

  • 20g each treacle and marmalade

  • 115g Gem Nibbed Almonds

  • 115g Gem Mixed Peel

  • 55g chopped prunes

  • 225g very soft butter

  • Zest and juice of 1 lemon

  • 2 generous tbsp whiskey/ brandy or rum

  • 300ml ale or lager

  • 4 large or 5 medium eggs

  • Extra butter to grease your pudding bowls.

Instructions

1
Add all the ingredients in the order above into a very large mixing bowl.
2
Use a wooden spoon or your hands to mix this together very well.
3
Butter your bowls well.
4
Add the mix to them. Leave a good space above the mix in the pudding bowls.
5
Add a buttered parchment circle to the top of your bowl. Top with either the lid of the bowl or a piece of tinfoil. I tie with string to keep the foil in place.
6
Cook in your pressure cooker according to instructions. Cook a 450g one for four hours on high pressure, a 900g one for six hours, a 1400g one for eight hours. Do make sure to top up the water after a couple of hours - I cook mine two hours at a time then leave to cool so I can open the pressure cooker and check.
7
Ideally leave in the bowl or else remove and wrap in parchment and foil, fully sealed until ready to eat.
8
On the day you serve it, cook for an extra hour in the pressure cooker.

Notes

These can be cooked in the slow cooker - they will need 6, 9 or 10 hours depending on the size of the pudding.
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