Diana's Plum Pudding Plum Pudding of Infamy
Celebrate the festive season with the rich, indulgent flavors of *Diana's Plum Pudding Plum Pudding of Infamy*, a showstopping centerpiece that combines tradition with flair. This classic steamed dessert is packed with a medley of dried plums, raisins, currants, and candied orange peel, all steeped in the warming embrace of brandy for a depth of flavor that only improves with time. Infused with aromatic spices like cinnamon, nutmeg, and cloves, and enriched with zesty hints of orange and lemon, this pudding boasts a beautifully moist texture thanks to a mix of fresh breadcrumbs, ground almonds, and grated butter. The dramatic flaming brandy presentation makes it a memorable finale for any holiday feast, and it’s best served with custard, cream, or butter sauce for a touch of luxury. Perfect for Christmas or any celebratory gathering, this timeless dessert is sure to leave a lasting impression.
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Ingredients
- 250 grams dried plums (prunes), chopped
- 150 grams raisins
- 150 grams currants
- 100 grams candied orange peel, chopped
- 150 grams dark brown sugar
- 100 grams all-purpose flour
- 150 grams fresh breadcrumbs
- 50 grams ground almonds
- 125 grams butter, chilled and grated
- 3 large eggs
- 75 milliliters milk
- 75 milliliters brandy
- 1 orange grated zest of 1 orange
- 1 lemon grated zest of 1 lemon
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 tablespoon plain flour (for dusting the pudding bowl)
- 1 tablespoon butter (for greasing the pudding bowl)
- 50 milliliters extra brandy (for flaming)
Directions
Step 1
Start by preparing the dried fruit: In a large bowl, combine the chopped dried plums, raisins, currants, and candied orange peel. Pour the brandy over the mixture, toss well, and let it sit for at least 1 hour (or overnight for deeper flavor).
Step 2
Grease a 1.2-liter pudding bowl with butter and dust it lightly with plain flour, ensuring even coverage. Set aside.
Step 3
In a large mixing bowl, combine the dark brown sugar, all-purpose flour, breadcrumbs, ground almonds, orange zest, lemon zest, ground cinnamon, ground nutmeg, ground cloves, and salt. Stir until well combined.
Step 4
Rub the grated butter into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.
Step 5
In a separate bowl, beat the eggs and milk together. Pour this wet mixture into the dry ingredients, followed by the soaked fruit and any residual brandy from the bowl. Mix thoroughly until everything is evenly combined.
Step 6
Spoon the mixture into the prepared pudding bowl, pressing it down lightly to ensure there are no air pockets. Cover the top with a layer of parchment paper and then a sheet of aluminum foil, securing it tightly with kitchen twine.
Step 7
Place the pudding bowl into a large stockpot or saucepan. Fill the pot with enough boiling water to reach halfway up the sides of the pudding bowl. Cover the pot with a lid and steam the pudding over low heat for 4 hours, checking occasionally to add more boiling water if needed.
Step 8
After steaming, carefully remove the pudding bowl from the pot and let it cool slightly before removing the foil and parchment paper.
Step 9
To serve, warm 50 milliliters of brandy, pour it over the top of the pudding, and ignite it with a long lighter. Present the flaming pudding with flair, then slice and serve with custard, cream, or butter sauce.
Nutrition Facts
| Serving size | (1619.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5200.9 |
| Total Fat 165.3g | 0% |
| Saturated Fat 82.3g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 872.2mg | 0% |
| Sodium 2703.2mg | 0% |
| Total Carbohydrate 841.3g | 0% |
| Dietary Fiber 52.2g | 0% |
| Total Sugars 527.9g | |
| Protein 79.5g | 0% |
| Vitamin D 246.5IU | 0% |
| Calcium 1062.9mg | 0% |
| Iron 25.6mg | 0% |
| Potassium 5462.8mg | 0% |
Source of Calories