Luxury Handmade Christmas Puddings
Plum Duff & Stuff homemade Christmas puddings are based on an English nineteenth century family recipe. The plum duff puddings are handmade, steamed for eight hours in ceramic bowls and then wrapped in calico ready for warming up and serving.
All our Christmas Puddings are dairy free and suitable for vegetarians
Traditional Christmas Puddings
Gold – Taste of the West Award 2013
The plum duff pudding ingredients are carefully selected and include free range eggs, organic flour, fresh oranges, apples and lemons (no candied peel) and non-hydrogenated vegetable suet.
Currants, Brown Sugar, Sultanas, Raisins, Free Range Eggs, Vegetable Suet, Wholemeal Breadcrumbs, Organic Wholemeal SR Flour, Guinness, Brandy, Apples, Lemons, Oranges, Almonds, Cherries, Mixed Spice, Nutmeg, Cinnamon.
Gluten Free Christmas Puddings
Silver – Taste of the West Award 2010
The plum duff pudding ingredients are carefully selected and include free range eggs, fresh oranges, apples and lemons (no candied peel), non-hydrogenated vegetable suet, ‘Genius’ brown breadcrumbs, gluten free flour and ‘GFA’ ale.
Currants, Brown Sugar, Sultanas, Raisins, Free Range Eggs, Vegetable Suet, ‘Genius’ Brown Breadcrumbs, Gluten Free SR Flour, ‘GFA’ Ale, Brandy, Apples, Lemons, Oranges, Almonds, Cherries, Mixed Spice, Nutmeg, Cinnamon.
Storing & Heating Instructions
Store somewhere dry, well ventilated & cool (6°c-10°c).
When steaming the pudding it will need anything from 30 minutes to an hour. Steam the pudding as is, leaving the calico and silicon paper on. Do not stand the pudding in water, we don’t want a soggy bottom! All our puddings have been steamed for 8 hours already and therefore are cooked so they just need to be warmed up.
(Not recommended for 5lb or 4lb puddings)
Remove the calico, leaving the silicon paper on, place a mug of water beside the pudding and follow the microwave instructions.
The instructions below are for a 2lb (907g) pudding. For a 1.5lb (681g) pudding reduce the zap time by 30 seconds and another 30 seconds for 14oz (397g) pudding. For the 3lb (1.3kg) pudding increase the zap time by 30 seconds.
|Step||650 Watt||750 Watt||850 Watt|
|Zap on full power||3 minutes||2 minutes||2 minutes|
|Leave to Stand||2 minutes||2 minutes||2 minutes|
|Zap on full power||2 minutes||2 minutes||2 minutes|
|Stand before serving||3 minutes||3 minutes||3 minutes|
|Total time||10 minutes||9 minutes||9 minutes|
The above are guidelines only, please consult your instruction manual.
- Christmas pudding (14oz/397g)
- 200g sausage meat or Haggis
- 2 Petit Suisse (or Crème Fraîche or Cream cheese)
- 4 spring onions (chopped)
- 1 teaspoon mixed herbs
- Salt & pepper to taste
Mix all ingredients together. Keep in fridge until ready to stuff your turkey.
Christmas Pudding Strudel (for 4 people)
- Left over Christmas pudding (about 397g broken into chunks)
- 250g Filo pastry
- 2 Granny Smith apples (peeled, cored and cut into small pieces)
- 1 tablespoon of Brandy, Grand Marnier or Cointreau (optional)
- Zest and juice of one orange
- 40g butter (melted)
- 25g flaked almonds
Preheat the oven to 190C/375F/gas Mark 5. Grease a rectangular baking dish. In a bowl mix the pudding, apples, alcohol, juice & zest together. Take 4 filo leaves, place on the baking dish and brush between the leaves with the melted butter. Spread the pudding mix on to the middle of the filo leaves leaving 2 inch (5 cm) border at both short ends and one long side. Fold these edges over the pudding mix and finally cover with the fourth edge and tuck this under the strudel, brush with the melted butter and sprinkle with flaked almonds. Bake in the oven for about 30 minutes until pale golden brown. Serve with lashings of cream.
Christmas Pudding Ice Cream
- Left over Christmas pudding
- Vanilla ice cream
Cut the pudding into 1cm cubes. Remove ice cream from the freezer and allow to soften a little. Fold the pudding into the ice cream gently so that the pudding does not break up. Freeze in suitable container (Christmas pudding shaped bowl is fun) until needed.
Christmas Pudding for Brunch
Cut the pudding into slices half an inch/1cm thick. Fry in butter or bacon fat. Enjoy it with just bacon, sausages and bacon or your full English breakfast.
Christmas Pudding Terrine
The terrine can be served with a fruit coulis. Extra layers of brandy butter can be added. One slice, or several slices, of terrine may be taken each time & the terrine then returned to the freezer.
- Leftover Christmas Pudding
- Ice cream
Line a loaf tin with cling film. Spread a layer of Christmas pudding over the base of the loaf tin. Spread an equally thick layer of ice cream on top of the pudding. Add alternate layers of pudding and ice cream to the top of the tin. Put in the freezer. When frozen, turn out and slice.
Sizes & Costs
(for both the Traditional and Gluten Free Christmas Puddings)
|14oz (397g)||2-3 servings||£ 8.50|
|1.5lb (681g)||4-6 servings||£14.00|
|2lbs (907g)||6-8 servings||£18.00|
|3lbs (1.36kg)||8-10 servings||£24.50|
|4lbs (1.81kg)||10-12 servings||£31.50|
|5lbs (2.25kg)||12-15 servings||£36.50|
Plum duff pudding sizes are as above and we have added a ‘single’ serve, 5oz (142g) pudding – ideal for restaurants, Christmas hampers and corporate gifts. There is an initial minimum order of £150*.Trade enquiries are welcomed.
*Postage, packing & delivery charges are added when necessary.