This pudding should be made some weeks ahead. Baste weekly with brandy. When ready to use pressure cook for additional 45/50 mins. Tradition in England is to put coins in the pudding just before serving. Enjoy


  • l lb raisins, finely chopped
  • l lb currants
  • l/2 cup brandy, sherry or fruit juice
  • l cup sliced, chopped citron
  • l cup sliced,chopped orange rind
  • l/2 cup sliced chopped lemon rind
  • l cup chopped walnuts
  • 2 l/4 cups soft bread crumbs
  • 3 cups (3/4 lb) ground suet
  • l l/2 cups brown sugar
  • 4 beaten eggs
  • l/2cup apple or currant jelly
  • l l/2 cups sifted flour
  • l l/2 teaps baking soda
  • l teaps salt


In large bowlet raisins and currants soak in the brandy for about 10 mins. Mix other fruits and nuts. Add the bread crumbs, ground suet, brown sugar, beaten eggs, apple jelly and sifted dry ingredients. Mix thoroughly. Pack into 2 bowls. Pressure cook at 19 lbs pressure (without cap)for 20 mins. Replace cap and cook at 15 lbs pressure for 55/60 mins.

This can be put in 3 quart tube pan and steamed for 6 hours.

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Submitted 6/13/05.
Source: My files
Submitted By: Dorothy Painter
Plum Pudding