- 110g/4oz self-raising flour
- 110g/4oz currants
- 110g/4oz golden raisins
- 110g/4oz breadcrumbs
- 110g/4oz dark brown sugar
- 110g/4oz shredded suet
- ½ tsp mixed spice powder
- ½ tsp ground cinnamon
- pinch freshly grated nutmeg
- 250g/9oz plums, stones removed, chopped
- ½ large apple, core removed, peeled and chopped
- 1 orange, juice and zest only
- 4 tablespoons dark rum
- 2 free-range eggs
- 225ml/8fl oz milk
- 1 free-range egg
- 300g/10½oz icing sugar
- 150g/5oz butter, melted
- 1 vanilla pod, seeds scraped out
- 200ml/7 fl oz cream, whipped until soft peaks form when the whisk is removed
- Butter a 1 litre/2 pint pudding basin.
- Mix the flour, currants, raisins, breadcrumbs, sugar, suet, mixed spice, cinnamon and nutmeg together in a large bowl.
- Add the plums and apple pieces.
- Add the orange zest and juice, the rum and the eggs and mix well.
- Gradually add milk, stirring constantly, until the mixture will drop from the spoon when pulled from the bowl (dropping consistency).
- Place the plum mixture into the pudding basin and cover with greaseproof paper or a pudding cloth. Secure the paper or cloth with kitchen string.
- Using a pan with a lid large enough to comfortably contain the pudding basin, half-fill the pan with boiling water. Add the pudding basin and cover with the lid. Steam the pudding for three hours. Replenish the water level if necessary.
- Remove the basin from the pan and allow to cool slightly.
- For the sauce, whisk the egg for five minutes until light and foaming.
- Add the sugar, butter and vanilla seeds and whisk well.
- Carefully fold in the whipped cream until well combined.
- To serve, spoon out the plum pudding onto plates and spoon the sauce alongside.