Cranberry-topped Plum Pudding

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Cranberry-topped Plum Pudding
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Difficulty:
easy
Difficulty
Preparation:
6 h. 30 min.
Preparation
Calories:
532
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie532 kcal(25 %)
Protein6.35 g(6 %)
Fat17.58 g(15 %)
Carbohydrates84.79 g(57 %)
Sugar added28.13 g(113 %)
Roughage3 g(10 %)
Vitamin A183.13 mg(22,891 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.92 mg(16 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.23 mg(21 %)
Niacin2.85 mg(24 %)
Vitamin B₆0.07 mg(5 %)
Folate54.81 μg(18 %)
Pantothenic acid0.3 mg(5 %)
Biotin0.79 μg(2 %)
Vitamin B₁₂0.41 μg(14 %)
Vitamin C22.19 mg(23 %)
Potassium381.02 mg(10 %)
Calcium95.7 mg(10 %)
Magnesium18.55 mg(6 %)
Iron2.67 mg(18 %)
Iodine15 μg(8 %)
Zinc0.48 mg(6 %)
Saturated fatty acids10.1 g
Cholesterol84.48 mg

Ingredients

for
8
Ingredients
cup all-purpose flour
1 teaspoon Mixed spice
1 teaspoon ground cinnamon
½ teaspoon grated Nutmeg
1 pinch ground cloves
1.333 cups fresh, white breadcrumbs
½ cup dark brown sugar
cup butter
¾ cup Golden raisins
½ cup Currants
0.333 cup raisins
¼ cup dried Prune (pitted)
0.333 cup Candied fruit (finely chopped)
¼ cup honey
1 unwaxed Orange (grated zest and juice)
2 eggs (beaten)
¼ cup dark Rum
For the topping
¼ cup Cranberry (mixed)
¼ cup golden raisin (mixed)
5 tablespoons honey
How healthy are the main ingredients?
CurranthoneyraisinshoneyraisinsCranberry

Preparation steps

1.
Grease a 1 litre | 5 cup pudding basin.
2.
Sift the flour and spices into a mixing bowl and stir in the breadcrumbs and sugar.
3.
Rub in the butter until it resembles breadcrumbs. Stir in the dried fruits and candied peel.
4.
Whisk together the honey, orange zest and juice, eggs and rum. Pour into the fruit mixture and stir well to combine.
5.
Spoon the mixture into the basin (leaving room for the pudding to rise) and smooth the top. Cover with a lid or a double thickness of pleated greaseproof paper, then with a double thickness of pleated foil. Tie securely and place in a large pan and pour in boiling water to come halfway up the basin.
6.
Cover and cook for 6 hours, topping up with boiling water as needed. Cool completely, then wrap in fresh greaseproof paper and foil.
7.
Store in a cool, dark place until needed. The pudding will keep for 3 months. To reheat: steam the pudding for 2 hours.
8.
For the topping: Put the cranberries and sultanas in a pan with the honey and cook gently until syrupy.
9.
Place the pudding on a large serving plate. Spoon the hot cranberry mixture over the top.