Tip: Cooked Plum Pudding can be wrapped in plastic and refrigerated for up to 1 month or wrapped in plastic and then foil and frozen for up to 3 months. To reheat: Cover with glass bowl and heat in microwave until heated through.
- 1/2 cup butter
- 3/4 cup brown sugar, packed
- 2 eggs
- 1 tbsp grated orange zest
- 1 cup all-purpose flour
- 1 cup fresh bread crumbs
- 1 tsp baking soda
- 1/2 tsp each, salt, cinnamon, nutmeg, ginger
- 1 cup candied orange peel
- 1 cup raisins
- 1 cup chopped California walnuts, toasted
- 1/2 cup grated apple
- 1/2 cup dried cranberries
- 1/3 cup Calvados or brandy
- Grease 8-cup pudding ring mould or 6-cup ceramic pudding bowl.
- Set aside. In large bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time; add orange zest. In separate bowl, mix together flour, bread crumbs, baking soda, salt, cinnamon, nutmeg and ginger. Stir in candied peel, raisins, walnuts, apple and cranberries. Stir half the dry ingredients into butter mixture. Add the Calvados and stir in remaining dry ingredients just until incorporated. Scrape into pudding mould or bowl, smoothing top.
- Place a circle of greased parchment on surface of pudding. Cover with lid or securely with foil. Place on rack in a deep stockpot and add boiling water until water reaches two-thirds up the side of the mould. Cover and bring to boil. Reduce heat to maintain a simmer, adding more boiling water to maintain level. Cook about 2 hours for pudding mould or 3 hours for a bowl, or until cake tester inserted in middle comes out clean.
- Lift out of water and cool on rack; let stand 10 minutes before unmolding onto a plate.