The original Christmas plum pudding, like mince pies, contained a substantial amount of meat. The meat was combined with prunes (the dried plums that gave the pudding its name), raisins, currants, spices and brown bread. The flour was a much later addition and I find that breadcrumbs and the absence of sugar make a far lighter pudding which is even popular with children (the fruit makes it sweet enough). Serve with brandy butter and cream or crème fraîche. If you want to make a round pudding you can buy special moulds, or I use a foil-lined Chinese rice steamer.
Generously butter a
When the pudding is cold, put away in a cool place until Christmas Day. Then replace the foil with clean buttered layers of foil and steam for another hour or so before serving. To serve, turn out on to a warmed serving plate, stick
© 1997 Josceline Dimbleby. All rights reserved.