This uses a number of preserved fruits and is best if it sits for several weeks -- the iconic James Beard even recommends making them one YEAR ahead! You can make it just one week ahead if absolutely necessary. This pudding was popularized by King George I, who was known for his love of pudding. "Georgie Porgie, pudding and pie...." Both Plum Pudding and Figgy Pudding are variations of it.
If at all possible, use the weight measures, as they'll give the most consistent outcome. The volumes are merely estimates and can vary according to how full you fill your measuring cup, the humidity in your climate, the brand of your flour or fruit, and a myriad of other reasons.
Lastly, I should add the disclaimer that I have not yet made the Christmas Pudding listed here. As it takes weeks to age, I wasn't able to finish one before writing this post, although a number of these puddings will be curing on my shelves soon. I'll be sure to give updates if needed, as I'm certain that making these each Christmas will be a new tradition in our family. Serves 12.
This recipe makes makes approximately 28 cups of pudding batter, so prepare enough molds to hold that volume.
Move to a cool, dark place (such as a refrigerator, a wine cellar, or the freeze and store for up to 1 year.
**There's an excellent short video tutorial on how to fasten a cover on a mold at BBC Good Food. I would suggest that rather than removing the cover after steaming and replacing with a new cover, as in the video instructions, leave the cover in place in order to keep germs and bacteria out, since these puddings may be stored for some months.
Christmas Pudding https://traditionalcookingschool.com/food-preparation/recipes/a-victorian-christmas-using-seasonal-and-preserved-foods-at-christmas/