This pudding has a lot going for it: its fruity, spiced, zesty with candied peel, suet-free and thus vegetarian, less than 2 hours in the making/baking – and over 300 years old!
I found this recipe in the manuscript recipe book of Elizabeth Philipps (circa 1694), when I was hunting for Christmas recipes. The recipe’s full title is “An excellent Plum Pudding Hot or Cake Cold”, which is just the kind of two-for-one recipe that our modern Christmas needs – especially if you’re running late and missed stir-up Sunday. Excellent example of Deja Food too!
The recipe is marked with the annotation “daughter Green”. I think this must mean the recipe was passed on by her daughter, whose married name was Green – although there were unusual naming conventions back then; perhaps Mistress Philipps had a rainbow of daughters? We can but guess. As if the title wasn’t endorsement enough, a later hand has also awarded a tick and the comment ‘good’. This made this recipe a culinary ‘dead cert’ in my opinion: something that was so delicious when tasted, the recipe was requested and recorded by hand in the family recipe book, and this approval was then endorsed by a third party coming across the recipe at a later date.
You can bake this in a regular cake tin, but a ceramic pudding bowl works just as well, and makes the resemblance to a Christmas Pudding much clearer. The hour-long baking time creates a wonderfully dark and crunchy crust, which contrasts dramatically with the light, pale insides. You can also bake it in individual pudding bowls (the recipe makes 10 small puddings), which looks very sweet too, although the shorter cooking time makes for a paler outside. This would be too much traditional Christmas Pudding for one person, but this pudding is a yeast-raised, light, fruited, cake texture, and much more refreshing to the palate as well as being easier on the stomach.
Plum Pudding
375g plain flour
1/3 nutmeg, grated
1 tsp ground mace
½ tsp ground cloves
1 sachet fast-action yeast
40g granulated sugar
150g unsalted butter
150ml cream/milk
50ml cream sherry or mead
2 large eggs
300g currants
75g raisins
60g mixed candied peel [1]
40g flaked almonds
- Mix the flour, yeast and spices.
- Put the sugar, butter and milk/cream in a pan and warm gently until the butter is melted.
- Add the sherry or mead.
- If the mixture is still hot, let it cool a little first, then whisk in the eggs.
- Add the liquids to the flour and mix thoroughly. It should form a soft dough. Add up to 150ml more milk if you think it is required.
- Set somewhere warm to rise for 30 minutes.
- Stir in the fruit and almonds until thoroughly combined.
- If you are making small, individual puddings, each mould or aluminium foil cup will take about 125g of dough. Otherwise, generously butter a 1.6 litre pudding bowl and add the dough.
- Set aside for 15 minutes while the oven warms up.
- Preheat the oven to 180°C, 160°C Fan.
- Bake
- a single, large pudding for about an hour. Turn the basin round after 30 minutes and check for done-ness at 50 minutes.
- the small, individual puddings for 15-20 minutes.
- Remove from the oven and set aside to rest for 10 minutes.
- Run a spatula around the sides of the basin to loosen the pudding, and carefully turn out onto your serving plate.
- Serve warm, with double cream.
- For later: Even though this pudding is nice cold, it really is at its best just warm, so for serving later, zap slices/individual puddings in the microwave for 20 seconds before serving.
[1] I used 20g each of orange, lemon and pink grapefruit, rinsed of excess syrup
Deja Food 