Plum Pudding Perfection: Easy English Christmas Pudding Recipe for Indian Kitchens

When it comes to Christmas, no dessert is as iconic as the English Plum Pudding. With its dense texture and warm spices, it is a staple at every festive table. But for many Indian home cooks, the idea of making a traditional Christmas pudding can seem daunting, especially with ingredients and techniques that are not part of an Indian kitchen. The good news? It is easier than you think and you probably have most of the ingredients in your pantry!

This recipe simplifies the process while keeping the flavors of the pudding intact, dried fruits, nuts and spices. Indian kitchens can add their twist with locally available alternatives like jaggery instead of brown sugar or cashews instead of walnuts.

So, from hosting a festive dinner to wanting to try something new for your family, this recipe brings the English Christmas into your home. Get ready to fill your kitchen with the aroma of spices and fruits and create a dessert that is as festive as the season itself!

Add The Delicious Plum To Your Christmas With This Plum Pudding

Plum pudding is synonymous with Christmas and is a decadent dessert made with dried fruits, nuts, spices and a splash of festive spirits. Despite the name, traditional plum pudding does not have plums. It is all about dried fruits like raisins, currants and sultanas soaked in aromatic spices and spirits and then steamed to perfection.

Ingredients:

• 2 cups mixed dried fruits (raisins, currants, apricots)
• ½ cup orange juice or rum
• ¾ cup jaggery (powdered)
• ½ cup ghee
• 2 eggs
• 1 cup all-purpose flour
• ½ cup breadcrumbs
• ½ cup milk
• 1 tsp baking powder
• ½ tsp cardamom powder
• ½ tsp cinnamon powder
• ¼ tsp cloves powder
• ½ cup chopped nuts (almonds, cashews)

Method:

1. Soak the mixed dried fruits in orange juice or rum for 6-8 hours or overnight.
2. In a bowl, mix ghee and jaggery until smooth. Add eggs one by one, whisking well.
3. Add the soaked fruits, chopped nuts and milk.
4. Sift flour, baking powder and spices. Fold into the wet mixture gradually.
5. Add breadcrumbs to form a thick batter.
6. Grease a pudding basin or steel container and pour in the batter. Cover with foil.
7. Steam in a big pot with water for 2-3 hours, add water as needed.
8. Let it cool slightly and serve warm with custard or cream.

7 Tips to Make Plum Pudding Perfect

1. Soak Fruits Overnight For Best Flavor

The secret to a plum pudding is in the dried fruits. Soak your raisins, currants and other dried fruits in orange juice, rum or brandy overnight, or longer if you can. This way the fruits will absorb the liquid fully and be moist and full of flavor. For a non-alcoholic version use fresh citrus juices or apple cider.

2. Use Freshly Ground Spices For Flavor

Nothing beats a plum pudding like the warmth of spices like cinnamon, cardamom, nutmeg and cloves. Use freshly ground spices, not the pre-packaged ones. Grinding the spices at home gives a strong and aromatic kick to the pudding and makes each bite festive and inviting.

3. Balance Sugar With Jaggery Or Brown Sugar

Instead of white sugar use jaggery or brown sugar to give a caramel-like depth to the pudding. These sweeteners also pair well with the dried fruits and spices and are in harmony. Adjust the quantity according to the sweetness of your fruits so the pudding is not too sweet.

4. Breadcrumbs For Structure

Breadcrumbs are the glue that holds and structures your plum pudding. Make them at home for a fresher, softer texture. Make sure they are fine and not too coarse, so the pudding is uniform and dense and does not fall apart when served.

5. Steam, Don’t Bake

Traditional plum pudding is steamed, not baked. Place the pudding basin or steel container in a large pot with water and steam on low heat for 2-3 hours. Keep an eye on the water level and top up as it evaporates to avoid burning the pudding.

6. Grease The Pudding Basin

Grease your pudding basin with ghee or butter, this is a small but important step to ensure the pudding comes out smoothly after steaming. If you do not grease it or do not grease it evenly, the pudding will stick to the sides and ruin the presentation. You can also use a parchment paper lining to help with a smooth edge.

7. Let The Pudding Mature

For best flavor, make your plum pudding a few days, or even weeks, in advance. Store it in a cool, dry place, wrapped tightly in foil or an airtight container. This allows the flavors to meld and deepen and the pudding will taste even better on the day of serving. Brush with a bit of brandy or orange juice occasionally to keep it moist.