Plum Pudding with a Twist

Ingredients

• 1 cup (200g) raisins 1 cup (200g) raisins
• 1 cup (200g) currants 1 cup (200g) currants
• 1/2 cup (75g) candied peel 1/2 cup (75g) candied peel
• 1/2 cup (120ml) brandy 1/2 cup (120ml) brandy
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) dark brown sugar 1/2 cup (100g) dark brown sugar
• 3 large eggs 3 large eggs
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4 ounces (115g) dark chocolate, chopped 4 ounces (115g) dark chocolate, chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 48g, 30g
• Protein: 4g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a bowl, combine the raisins, currants, and candied peel. Pour the brandy over the fruits and let them soak for at least 1 hour.
2. 2.
   Preheat the oven to 325°F (160°C). Grease a 1.5-quart (1.4-liter) pudding basin or a heatproof bowl.
3. 3.
   In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, until well incorporated.
5. 5.
   In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.
6. 6.
   Gradually add the dry ingredients to the butter mixture, mixing until just combined.
7. 7.
   Fold in the soaked fruits along with any remaining brandy, and the chopped dark chocolate.
8. 8.
   Spoon the pudding mixture into the greased pudding basin, smoothing the top with the back of a spoon.
9. 9.
   Cover the basin with a double layer of greased parchment paper or aluminum foil, securing it tightly with kitchen twine.
10. 10.
    Place the pudding basin in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the basin.
11. 11.
    Bake for 2 to 2.5 hours, or until a skewer inserted into the center of the pudding comes out clean.
12. 12.
    Remove the pudding from the oven and let it cool for 10 minutes before carefully turning it out onto a serving plate.

Treat your ingredients with care...

• Dark Chocolate — Use high-quality dark chocolate with at least 70% cocoa content for the best flavor and texture.
• Candied Peel — If you can't find candied peel, you can substitute with finely chopped dried apricots or additional raisins.
• Brandy — If you prefer a non-alcoholic version, you can substitute the brandy with apple juice or orange juice.
• Pudding Basin — If you don't have a pudding basin, you can use a heatproof bowl of similar size and shape.

Tips & Tricks

• To ensure the pudding cooks evenly, make sure the water in the baking dish is kept at a gentle simmer throughout the baking process.
• Allow the pudding to cool slightly before serving to allow the flavors to develop further.
• For an extra festive touch, decorate the top of the pudding with a sprig of holly or dust it with powdered sugar.
• Leftover pudding can be stored in an airtight container in the refrigerator for up to a week. Reheat individual portions in the microwave or steam them for a few minutes before serving.
• Serve the plum pudding with a traditional brandy sauce or a scoop of vanilla ice cream for a delightful contrast of flavors.

Serving advice

Serve the Plum Pudding warm, either on its own or with a generous dollop of whipped cream or brandy sauce. For an extra touch of elegance, you can flambe the pudding at the table by pouring a small amount of warmed brandy over it and igniting it with a long match.

Presentation advice

To present the Plum Pudding beautifully, dust the top with powdered sugar and garnish with a sprig of holly or a few fresh berries. Serve it on a decorative platter or cake stand to showcase its festive appeal.