National Plum pudding day

Did you know that today is National plum pudding day? Yep it sure is. 

Plum pudding is an unusual dessert because it contains no plums. It is not a pudding as we might know a pudding to be. The plum pudding that contains no plums is more like a cake

What, then, is a plum pudding if it contains no plums?

Plum pudding, also known as Christmas pudding, is a steamed or boiled pudding. In the 17th century when plum pudding was first created, plums were referred to as raisins or other dried fruits.

How is plum pudding made?

Plum pudding is made by combining nutmeg, raisins, nuts, apples, cinnamon, dates, and many other ingredients to a batter.

In England, it is a tradition to have every person in a household simultaneously hold onto a wooden spoon together to help stir the batter. As they stir they also make a wish.

During the Puritan period in England, plum pudding was outlawed because it was considered "sinfully rich."

To celebrate this dessert on National Plum Pudding Day, find an old family recipe for plum pudding and make some to share with friends and family. They will love you for it.

Plum pudding recipe....

Ingredients: 

1 x 375g pkt raisins, coarsely chopped

 1 x 300g pkt currants

 150g sultanas

 1 x 170g pkt craisins (dried cranberries)

 250ml (1 cup) rum

 Melted butter, to grease

 250g butter, at room temperature

 200g (1 cup) firmly-packed brown sugar

 4 eggs

 175g (2 1/2 cups) fresh breadcrumbs

 75g (1/2 cup) self-raising flour

 75g (1/2 cup) plain flour

 1 teaspoon mixed spice

 1 teaspoon ground cinnamon

 Warmed custard, to serve

Instructions: 

Step 1

Combine raisins, currants, sultanas, raisins and rum in a bowl. Set aside for 6 hours to macerate.

Step 2

Brush a 2L (8-cup) capacity pudding basin with melted butter to grease. Line the base with non-stick baking paper.

Step 3

Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition (mixture may appear curdled). Stir in breadcrumbs, combined flours, mixed spice and cinnamon. Add the raisin mixture and stir until combined. Spoon into basin.

Step 4

Place an upturned heatproof saucer in the base of a saucepan. Fill one-third of the saucepan with boiling water and bring to a simmer over low heat.

Step 5

Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place paper on foil and fold to make a pleat in the centre. Place over basin, foil-side up. Tie a double piece of kitchen string around basin to secure. To make a handle, tie a double piece of string loosely over the top of the basin.

Step 6

Lower the basin onto the saucer in saucepan. Add enough boiling water to reach two-thirds of the way up the basin. Simmer, covered, over low heat, adding boiling water when necessary, for 4 hours or until a skewer inserted in the centre of the pudding comes out clean.

Step 7

Remove basin from pan. Set aside for 5 minutes. Pour over custard to serve.