• 1¾-2 Hours Cooking
• Serves 4-6

This lovely light fruity plum pudding uses fresh plums, often available from greengrocers and supermarkets even during the winter, but tinned plums may be substituted.

Ingredients

120g Butter

180g Plums, stoned

120g Caster Sugar

60g Prunes, stoned and chopped

Finely grated rind and juice of 1 Orange

1 Teaspoon powdered cinnamon

2 Eggs, lightly beaten

2 Tablespoons Golden Syrup

90g Self-Raising Flour

60g Breadcrumbs

6 Plums or Prunes, halved and stoned to decorate

Method

Cream the butter and sugar together until light & fluffy, then add the grated orange rind. Add the eggs gradually to the butter mixture. Sift the flour, mix with the breadcrumbs and fold into the mixture. Stir in the fruit, orange juice and cinnamon. Coat the bottom of a greased 1.1litre pudding basin with the syrup, and arrange the halves of the plums or prunes on top in a circle. Carefully spoon the mixture into the basin. Cover securely and steam for 1¾ to 2 hours.

Serve with Custard or delicious with Cinnamon Ice Cream

20 minutes Preparation

2 hours Cooking

Serves 4 – 6

By Pudding Club

A light sponge pudding mixed with breadcrumbs, which is full of colourful fruit, and has a sweet syrupy topping.

Ingredients

3 Dessert spoons Golden Syrup

120g Butter

120g Caster Sugar

Finely grated rind and juice of 1 Orange

2 Eggs

90g Self-Raising Flour

60g Breadcrumbs

60g prunes, stoned

60g Dried Apricots

60g Glacé Cherries

30g Angelica

Method

Grease a 1.1litre pudding basin and cover the bottom with the syrup. Cream together the butter and sugar until light and fluffy, then add the grated orange rind. Beat the eggs to a foam and add them gradually to the mixture. Sift the flour, mix with the breadcrumbs and fold lightly into the pudding mixture. Chop the prunes, apricots, cherries and angelica finely and fold in with the orange juice. Pour into the basin, cover securely and steam for 2 hours. Turn out and serve with Custard.

• 1½ Hours Cooking
• Serves 4-6

Chocolate chips are added to the basin to give this pudding a soft chocolate topping – and its make the chocolate content even greater!

Ingredients

120g Unsalted Butter

120g Caster Sugar

120g Self-raising flour

30g Cocoa Powder

2 Eggs

60g Chocolate Chips

Method

Cream the butter and sugar together until light and fluffy. Sift the flour and cocoa together and add with the egg, a little at a time, to the creamed mixture, beating well between each addition. Finally, stir in half the chocolate chips. Place a covering of the remaining chocolate chips over the base of a greased 1.1 litre pudding before adding the mixture. Steam for 1 ½ hours. Turn out and serve with, inevitably, Chocolate Sauce. Custard or Extra Thick are also wonderful with this pudding.

1½ – 2 hours Cooking

Serves 4-6

This Classic Sponge Pudding is known as “The Pride of the Pudding Club”

Ingredients

120g Butter

120g Caster Sugar

120g Self-Raising Flour

2 Eggs, beaten

2 Tablespoons Golden Syrup

Syrup Sauce:

1 dessert spoon Cornflour

150ml Water

2 tablespoons Golden Syrup

Juice of ½ Lemon

Method

Cream the butter and sugar until light and fluffy. Sift the flour and add to the creamed mixture along with the egg, a little at a time, beating well. Put the golden syrup in the base of a buttered 1.1 litre basin, and pour the sponge mixture carefully over the syrup. Cover securely and steam for 1 ½ – 2 hours. Turn out and serve with Custard and Syrup Sauce.

For The Syrup Sauce:

Mix the corn flour with a little of the water, then add all the other ingredients. Heat in a small pan, stirring all the time until the sauce thickens. Serve hot.

20-25 minutes Preparation

1 1/2 hours Cooking

Serves 4

By The Pudding Club

A Pudding Club favourite

Ingredients

45g margarine

45g light brown sugar

75g dates, chopped

100ml hot water

180g Plain Flour

¾ teaspoon baking powder

¾ teaspoon bicarbonate of soda

¾ teaspoon vanilla essence

1 egg

Sauce

15g butter

60g mixed dark & light brown sugar

65ml double cream

Method

Melt sauce ingredients together and put in to the base of a greased 1.1litre pudding bowl.

Put chopped dates in the hot water, add baking powder, vanilla essence and bicarbonate of soda, leave to soak for 10 minutes.

Cream together margarine and sugars, beat in the egg gradually. Add dates, water and flour and mix well (the mixture will be very liquid).

Pour mixture on to the sauce, cover and steam for 1.5 hours.

The sauce and sponge mixture mix together during cooking.

1 Hour Cooking

Serves 4-6

One of the old time favourites at Pudding Club meetings. Steam it in a cloth for the best result.

Ingredients

180g Self-raising flour

15g Caster Sugar

A pinch of salt

90g Shredded Suet (Vegetarian or Beef)

480g Good Quality Red Fruit Jam

Water to mix

Method

Preheat the oven to 190-200°c/Gas 5-6

Sift the flour and salt together, then add the suet and enough water to make a good rolling dough. Roll the dough out to approximately 25cm square. Spread the dough with a thick layer of jam. Dampen the edges with water to seal and roll up like a Swiss Roll. Place in a roasting tin (see out tip below), and bake for about 1 hour. Turn the pudding out of the tin carefully and roll gently onto the serving dish.

Slice and serve with Custard.

Tip~ To prevent the Roly Poly flattening out , place it in a roasting tin, and tip the tin up so the Roly Poly rolls onto one end, which helps to keep the Roly Poly shape.

The Three Ways House traditional Christmas Pudding recipe.

• 30 minutes Preparation
• 5 hours Cooking
• Serves 6

Ingredients

90g plain flour

¼ teaspoon salt

90g shredded suet

½ teaspoon mixed spice

¼ teaspoon powdered cinnamon

45g breadcrumbs

60g caster sugar

60g candied peel, chopped

60g dark soft brown sugar

60g glacé cherries

90g currants

90g raisins

120g sultanas

45g blanched almonds, chopped

30g apple, peeled, cored and chopped

Juice and finely grated rind of ½ lemon

2 teaspoons golden syrup

4 tablespoons brandy

2 eggs , beaten

60ml milk

Method

Sift the flour and salt together, and then mix all the dry ingredients down to and including the apple and lemon rind together. Stir in all the remaining ingredients, and place the pudding mixture in a greased 1.1 litre pudding basin. Steam 5 hours or until cooked.

To reheat steam for further 1 1/2 to 2 hours.

The Pudding Club version uses white bread and some simple flavourings, and is a constant winner at Pudding Club evenings.

Ingredients

10-12 slices White Bread (without crusts)

120-180g Softened Butter

Juice & Finely Grated Rind of 1 Orange

120g Sultanas, soaked in Brandy

3 Eggs

600ml Milk

90g Caster Sugar

Powdered Cinnamon or Ground Nutmeg

Method

Preheat the oven to 200°c / Gas 6. Grease a 1.1 litre ovenproof baking dish. Butter the bread. Line the bottom and sides of the dish with some of the bread and sprinkle with the orange juice and rind. Add half the sultanas, followed by another layer of bread, the remaining sultanas and finally the remaining bread. Beat the eggs well and add the milk and sugar, pour this mixture over the bread. Sprinkle with cinnamon or nutmeg, and bake for 30 minutes or until set. Serve hot on it’s own, or with custard.

Tips

Do not let any sultanas sit on top of the pudding while it is cooking as they will become hard and taste burnt.

The pudding is improved if allowed to soak for half an hour before putting it in the oven.