Plum pudding vodka
This blog is about writing, but I’ve had so many requests for the Christmas Plum Pudding Vodka recipe that I’m providing it below.
If you like something different for Christmas or New Year’s dessert (or anytime in winter), this is the recipe for you. If you don’t drink alcohol, perhaps substitute a fruit drink such as apple.
I hope you enjoy whatever version you choose to make. And the very warmest wishes for Christmas or whatever you celebrate at this time of year.
Plum Pudding Vodka
This is the ORIGINAL recipe–but see my changes below.
- 1 bottle (700ml) vodka
- 250 grams dark brown sugar
- 100 g. mixed peel. Look in the dried fruit section of your grocery store.
- 250 g. sultanas and 150 g. raisins (If you can’t find sultanas, make do with raisins.)
- 1 orange, juiced, and grate the rind
- 1 tsp almond essence
- 6 cloves
- 2 cinnamon sticks
- 2 vanilla beans, split and scrape seeds out (Could substitute vanilla essence)
- 1/2 tsp nutmeg
- 1 tsp mixed spice
Place all ingredients in a large bowl and cover it with plastic wrap. Keep the vodka bottle and the cap. Set the bowl in a cool place for 3-7 days and stir the mixture once a day. When mixture is ready, separate the vodka from the other ingredients and pour it back into the bottle and cap it. Plum pudding vodka can be stored in the fridge for up to 6 months—but it’s so moreish I doubt it will last that long.
CHANGES TO ORIGINAL RECIPE: This year I halved nearly all the ingredients and I found that this made the vodka smoother and less overpowering. Also, to ensure ingredients absorbed the vodka I microwaved the mixed peel to soften it and chopped the raisins and sultanas.
Plum pudding vodka ice cream
Keep the leftovers you’ve sieved—except remove the cloves, cinnamon sticks and vanilla beans. Press the leftovers to remove excess vodka and thus ensure the ice cream will remain firm. Fold leftovers into the ice cream and refreeze.
But wait—there’s MORE!
A friend of mine who is a cookbook author suggested this variation.
- Spoon the vodka/fruit/ice cream mix into individual moulds and freeze.
- To serve, remove the ice cream from the moulds by dipping mould quickly into warm water. Dribble each dessert with Ice Magic, a chocolate coating that sets hard in seconds. Serve with shots of chilled Plum Pudding Vodka.
- Alternatives to Ice Magic: provide chocolate wafers, quality chocolates, or a chocolate sauce. Or mix chunks of chocolate into the ice cream.