Jenny Bristow

Ireland's good food Ambassador

Jenny’s Plum Pudding

Jenny’s Plum Pudding

Added on

Serves: 14-16

The perfect way to round off your Christmas dinner – a beautiful light pudding packed with fruit, spices, citrus and brandy.


450g (1lb) butter
450g (1lb) soft brown sugar
6 egs, lightly whisked
225g (8oz) plain flour
1 teasp baking powder
225g (8oz) white breadcrumbs
450g (1lb) raisins
450g (1lb) sultanas
225g (8oz) glacé cherries
1 grated apple
Rind of 1 orange or lemon
Juice of 1/2 orange and 1/2 lemon
1/2 teasp nutmeg
1/2 teasp ground cloves
70ml (1/2 gill) brandy


Cream the butter and sugar until light and fluffy, then alternately add the eggs, flour, and breadcrumbs in two or three additions. Mix well before adding the fruits, spices and grated apple and finally the juice of the orange and lemon and the brandy, stirring well.

Because it is so light this pudding can be steamed in a pudding basin, you may find this is an easier and more successful method. To make it in the old fashioned cannonball shape, wring out the two pieces of cotton in boiling water and lay both pieces of cloth flat on the table, one on top of the other.

Dust well with flour and pile the pudding into the centre of the cloth, gather in the corners and tie them securely with string. To make sure that the pudding does not touch the bottom of the pot while steaming thus ruining the shape, tie the pudding to the upturned lid and place this over the pot.

Steam for 3.5-4 hours.

Reheat on Christmas morning by steaming for a further hour and serve hot with brandy sauce.