Margaret Dickinson’s Plum Pudding Recipe

This plum pudding recipe was originally made by my grandmother and has been passed down the family. I still use this recipe every year – and it has become a firm favourite!

2 lb finely grated carrot

2 lb fine breadcrumbs

2 lb finely chopped suet

2 lb moist sugar

2 lb sultanas

2 lb Valencia raisins

2 lb currants

¼ lb lemon and citrus peel (mixed)

2 oz sweet almonds

3 tbsp marmalade

5 eggs, beaten

Mix carrot, breadcrumbs, suet and sugar together and leave to moisten for 24 hours

Wash and dry and seed raisins, then wash and stalk the other fruit before mixing all the ingredients together – with the beaten eggs to be added last.

Grease 5 or 6 pudding bowls and fill three-quarters of the way up.

Steam for 2 hours.