Plum pudding is a dish often enjoyed at Christmas, it is like a dense fruitcake that is boiled and then left to get flavoursome for a period of time... Here are a few recipes... http://tinyurl.com/2uhgbw http://tinyurl.com/32cw6l http://tinyurl.com/2lxrdd Have fun! :)

Christmas Plum Pudding Makes 2 x 2 pint basins or 4 x 1pint basin. 450g (1 lb) Soft Brown Sugar 450g (1 lb) Currants 225g (8oz) Shredded Suet 225g (8oz) Breadcrumbs 225g (8oz) Sultanas 225g (8oz) Raisins 285ml (10 fl oz) Stout 110g (4oz) Self Raising Flour 110g (4oz)Glace Cherries 55g (2oz) Candied Peel 55g (2oz) almonds, chopped 4 Eggs medium size 1 Apple 1 Lemon (grated rind) 1 Orange (grated rind) 4 tbsp Rum or Brandy 1 tsp Mixed Spice ½ tsp Nutmeg ¼ tsp Cinnamon Place the suet, flour, breadcrumbs, spices and sugar in bowl and mix thoroughly. Add the dried fruit, peel and almonds and mix thoroughly. Mix in the peeled, cored and chopped apple and grated orange and lemon rinds. In a separate bowl, beat eggs, mix in rum and stout. Add this mixture to the dry ingredients - stir, very thoroughly (Traditionally a wish is made whilst stirring). Pudding should have a "dropping" consistency (if not add a little more stout if needed). Leave overnight to allow the dried fruit to plump. The following day grease the basins and tightly pack the mixture in them filling to the top. Cover each basin with a square of greaseproof paper and a square of cloth or muslin. Tie with string then tie the corners of the cloth together on top. Steam puddings for 8 hours, ensuring that the water does not evaporate, topping up with boiling water as needed. When cooked, allow to cool, remove paper and cloths and replace with a fresh. Store in a cool, dry place. Steam for 2 hours and serve with warmed flaming brandy or rum poured over.

A christmas pudding is also known as a plum pudding. This is a great recipe for one. 1 cup sugar 1 cup butter, room temperature 1 cup milk or substitute it with 1/2 cup fruit juice and 1/2 cup brandy 2 eggs, beaten 2/3 cup molasses 1/4 teaspoon salt 1 teaspoon baking soda 3 teaspoons baking powder 3 1/2 cups all-purpose flour plus 2 tablespoons 1 1/2 cups raisins, finely chopped 1 cup dates, chopped 1/2 cup nuts, chopped 3 tablespoons candied orange or lemon citron, finely chopped 1 1/2 cups chopped apples 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg Boiling Water Nutmeg Sauce Grease two 2-quart oven-proof deep dishes. In a large bowl, combine sugar, butter, milk, eggs, molasses, salt, baking soda, baking powder, and flour; add raisins, dates, nuts, candied orange or lemon citron, apples, cinnamon, cloves, and nutmeg. Fill each greased pan 1/2 full of batter. Cover tops of pans with lids or 2 layers of aluminum foil. In a large pot or roaster, place molds on trivets or a rack and add boiling water 2/3 up the side of the mold; bring rapidly to a boil. Reduce heat to medium-low, cover pot or roaster, and boil gently 4 to 4 1/2 hours (add more boiling water as necessary) or until fork comes out clean when put into center of pudding. Remove from heat and cool. Store in refrigerator, covered, until time to serve. NOTE: These also freeze well. To serve, steam for 1 hour before serving to heat thoroughly. Unmold and serve hot with Nutmeg Sauce. Yields two puddings. Nutmeg Sauce 2/3 cup sugar 1 1/2 teaspoons cornstarch 1/8 teaspoon salt 1 cup boiling water 1 tablespoon butter 1/2 teaspoon nutmeg In a large saucepan over medium-high heat, combine sugar, cornstarch and salt. Add boiling water and cook, stirring constantly, 3 minutes until ingredients are well blended.

Plum Pudding or Christmas Pudding Fruit Mixture (To be made 4 days ahead) 1 pound seedless raisins 1 pound sultana raisins 1/2 pound currants 1 cup thinly sliced citron 1 cup chopped candied peel 1 teaspoon cinnamon 1/2 teaspoon mace 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon allspice 1/4 teaspoon freshly ground black pepper 1 pound finely chopped suet - powdery fine 1 1/4 cups cognac Pudding 1 1/4 pounds (approximately) fresh bread crumbs 1 cup scalded milk 1 cup sherry or port 12 eggs, well beaten 1 cup sugar 1 teaspoon salt Cognac Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day. Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place. To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.