7 Steps to Amazing plum pudding Joy

There is nothing quite like the smell of spice and rich dried fruit drifting through the house to signal that the holidays are truly here. For me, that signal has become mastering the traditional steamed plum pudding. I used to think dishes this rich and historical were just too much trouble, something saved only for folks with decades of kitchen experience under their belts. Honestly, after running myself ragged in my old corporate job, the idea of a complicated, multi-day recipe felt like adding stress, not joy! But trust me, this classic recipe is so straightforward, and the payoff? It delivers that huge, soul-satisfying flavor that stays perfect for weeks. If you need a recipe that proves exceptional food can come from simple steps, stick with me. You can find out more about my journey finding joy in the kitchen here: my story.

Why This Traditional Plum Pudding Recipe Is Your Holiday Essential

Look, I promised approachable, big on flavor, and definitely made for sharing, right? This traditional plum pudding hits all those marks, especially because it takes the stress *out* of Christmas day cooking. You make it days or weeks ahead, which is huge! That’s how you end up feeling calm and ready to enjoy the party, not stuck over a hot stove.

• Incredible, deep, warming spice and fruit flavor.
• The steaming method locks in moisture perfectly—you won’t find a dry crumb here!
• It gets better the longer it rests.

A True English Christmas Dessert Experience

This isn’t just any fruit cake; this is the real deal—a classic English Christmas dessert experience you can manage easily. Steaming is the secret weapon here, folks. It cooks the pudding slowly and gently, ensuring every single raisin and currant becomes plump, moist, and deeply flavored by the brandy and stout. It’s history you can eat, and it feels spectacular when you serve it flaming at the table.

Making Ahead: The Secret to Stress-Free Festive Holiday Puddings

This is where we win back our holiday sanity! This type of pudding needs time to mature. We call it feeding—drizzling it with a little extra brandy once a week while it rests in storage. Trust me, the flavor deepens beautifully over four or five weeks. If you’re short on time, even resting it for a week after steaming makes a massive difference compared to eating it the same day. It’s the ultimate make ahead Christmas dessert solution!

Gathering Ingredients for Your Old Fashioned Plum Pudding

Now that we know we’re making something truly traditional, let’s talk about getting our supplies lined up. Don’t let the list scare you off! This old fashioned plum pudding uses pantry staples, but the quality matters here since everything sits and matures together. When you see dark brown sugar that calls for being ‘packed,’ make sure you really press it down into your measuring cup—that molasses flavor is key!

Also, I know some of you might be thinking, “Suet? Where do I even find that?” I’ve included a simple vegetarian substitute note below, but honestly, the shredded suet is what gives this pudding its rich, melt-in-your-mouth quality, so if you can find it, I highly recommend it for the authentic feel.

Ingredient Notes and Substitutions

We need a liquid base, which is usually dark stout or ale. Don’t worry if you aren’t keen on including beer in your dessert! You can easily swap that out for really strong, cold black tea for the same depth of color. And for the brandy, use it if you can, as it’s essential for the feeding process, but if not, a splash of orange juice mixed with a tiny bit of extra flavor extract will work in a pinch.

The suet is crucial because it provides that unique, heavy texture that defines a steamed pudding; it’s pure fat, which keeps everything super moist during that long steam cycle. If you use a vegetarian suet substitute, just know you are aiming for that same rich fat content to prevent your beautiful pudding from turning dense like a rock.

Step-by-Step Instructions for the Steamed Pudding Recipe

All right, let’s get our hands dirty! This part is where we transform simple dried fruit and spice into something truly epic. I’ve broken this down so it feels less like a huge marathon and more like a few easy, enjoyable steps. Remember, because this is a long process, your prep work matters, but the actual mixing is super quick. Think of that 7-hour steam time as your time to relax or maybe get started on that brandy butter sauce!

Mixing the Plum Pudding Batter

First things first: if you’ve ever accidentally turned a cake into a chewy brick by mixing too long, this step is for you. We mix the dry stuff—flour, spices, suet, sugar—until they are friendly with each other. Then, and this is key, we gradually introduce the wet ingredients: the stout and the brandy. Mix it just until everything comes together into a stiff batter. Stop mixing when you see that last streak of flour disappear. Overmixing builds tough gluten, and we want moist joy, not tough texture here!

The Crucial Steaming Process for Christmas Pudding Steamed

This is the patience part, but it’s mostly hands-off! Grease your basin well, and if you’re adding that lucky coin, wrap it up safely first and press it into the batter. Now, cover it tight. I mean *really* tight. You need two layers: one piece of parchment paper touching the pudding, and then a piece of foil over that. Pleat both in the middle—this gives the pudding room to puff up as it steams. Tie it down securely with string.

Place the basin into a large pot with boiling water coming halfway up the sides. Cover the *pot* with its lid, and let it gently bubble away for a full 6 or 7 hours. Keep an eye on that water level every hour or so and top it up with boiling water so the pudding doesn’t scorch. If you’re looking for an easier way to handle this marathon cook, check out my thoughts on using a slow cooker for steaming instead!

Mastering the Plum Pudding with Brandy Sauce Finish

Whew! After all that steaming, your boozy rich fruit pudding is ready for its grand performance. First, you’ll need to reheat it properly—that’s another 2 hours of steaming to make sure it’s piping hot all the way through. No one wants a lukewarm holiday centerpiece! Once it’s steaming hot, you carefully turn it out onto your favorite serving plate. The presentation is everything, and a rich sauce just takes this traditional winter pudding to the next level.

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Creating the Perfect Brandy Butter Sauce for Pudding

This sauce is pure genius in its simplicity and reminds me a bit of getting a perfect cookie glaze just right—it needs to be creamy and smooth. If you’ve ever mastered a smooth sugar cookie icing recipe, you already have the technique for this sauce! The magic truly happens when you cream butter and soft brown sugar together until they are ridiculously fluffy. Then, you mix in just enough brandy to give it that little festive kick. If you’re feeling brave (and you have a clear space!), drizzle a little extra warm brandy over the pudding right before you serve it and light it up. Wow!

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Tips for the Best Plum Pudding Recipe Success

We’ve done the hard part, but a few final tips will ensure this is the absolute best plum pudding recipe you ever make. Seriously, don’t skip these little pointers—they are what separate a good pudding from a legendary one that people talk about until next year.

If you’re looking for more great tips and tricks like this, you can always check out my main recipe blog!

Plum Pudding Stuffing Secrets and Texture

Remember how I mentioned hating dense, brick-like failures in my early baking days? That’s what too much mixing does! When you combine the fruit and liquid into the flour, stop as soon as the streaks disappear. We want a light batter that steams up tender, not a super thick one.

Also, don’t forget that grated apple—it seems like such a small thing, but that fresh fruit melts away during the steam, adding moisture right where you need it most. Keep that texture light and airy underneath all that rich holiday flavor.

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Frequently Asked Questions About This Traditional Winter Pudding

I get a bunch of questions whenever I share this recipe, and that’s totally fair! It’s a Victorian dessert recipe, which means people worry about making it fit into modern life. Don’t stress, though; we’ve got simple fixes for everything.

Can I skip the alcohol in this plum pudding?

That’s a common worry! You totally can skip the brandy and stout, but you might miss out on that deep, traditional flavor that soaks into the fruit. If you must omit it, substitute the brandy with orange juice and the stout with equal parts strong, cold black tea. It still works great as a traditional winter pudding, though I definitely encourage trying to feed it with brandy later if you can!

How long can I really store this make ahead holiday dessert?

This is the cool part about classic holiday baking! Properly wrapped, this pudding can easily last for months in a cool pantry or cellar. Many families keep them for a year! Just remember to feed it a tablespoon of brandy every month or so if you are planning on keeping it for more than four weeks. It just gets richer!

Can I use fresh plums instead of dried fruit?

Please don’t! If you use fresh plums, you’ll end up with a plum crumble or a plum cake, not this rich, dense plum pudding. The entire structure and required moisture balance rely on the concentrated, dehydrated fruits like raisins and currants. Stick to the dried fruit mix for this recipe, or you risk a soggy mess!

Is my pudding finished after the first 7-hour steam?

Almost! The first 7 hours cooks it through, but to get that incredible, heated-through texture perfect for serving, you need to re-steam it for about 2 hours right before you plan to serve it. Think of that first steam as getting it ready for maturity, and the second steam as getting it ready for the table! For those who struggle with stovetop timing, you can check out my thoughts on other make-ahead strategies that might help simplify your holiday prep.

Storage and Reheating Instructions for Your Make Ahead Holiday Desserts

This pudding is honestly better when you make it early, which is why it’s one of my favorite make ahead holiday desserts! Once your pudding is completely cooled after that initial big steam, you need to wrap it up tight. Think plastic wrap right against the pudding surface, then a layer of foil over that. If you are keeping it for a few weeks, the fridge is totally fine—just make sure it’s airtight.

For the long-term storage I mentioned, keep it in a cool, dark pantry. You need to feed it that tablespoon of brandy every month or so if you plan on keeping it past Christmas! When serving day finally rolls around, you just need to repeat the steaming process.

Reheating is simple: put the whole wrapped basin (yes, keep it wrapped, just change the outer wrapping if it got messy) back into the boiling water pot and steam it gently for a solid 2 hours until it’s hot all the way through. You can find some great tips on structuring your holiday cooking schedule over on my make-ahead page!

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Understanding the Nutrition of Classic Plum Pudding

Now, I know this plum pudding is rich—it’s meant to be a spectacular, once-a-year treat! Because it’s packed with suet, dried fruit, and sugar, the numbers reflect that indulgent nature. It’s definitely something to enjoy as a proper celebration dessert, not an everyday snack!

• Calories: Around 450 per slice
• Fat: About 18g
• Carbohydrates: Roughly 70g
• Protein: Around 5g

Please remember these nutrition figures are just estimates based on my recipe breakdown, folks. If you load up on that brandy butter sauce or use extra brandy for feeding, those numbers will definitely shift. It’s all about balance and enjoying this incredible piece of history!

Share Your Plum Pudding Creation

You’ve gone through the steaming, the storing, and the re-steaming—that takes dedication! I truly hope this traditional plum pudding brings you and your family some real, pure cooking joy this year. Once you’ve tried it, please come back here and tell me how it went! A rating or a quick comment about your favorite holiday tradition means the world to me.

If you’ve got this recipe locked into your winter rotation, maybe it can even fit into your overall meal planning strategy for a stress-free season. If you take a picture of the final, flaming masterpiece, share it over on our Facebook page—I absolutely love seeing your successes!

Traditional Steamed Plum Pudding with Brandy Butter Sauce

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Make this rich, traditional Christmas Plum Pudding using simple steps. This recipe focuses on creating a moist, flavorful steamed fruit pudding perfect for holiday sharing, served with a classic brandy butter sauce.

• Author: purejoyalex
• Prep Time: 30 min
• Cook Time: 7 hours (initial steam)
• Total Time: 7 hours 30 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Steaming
• Cuisine: English
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 175g shredded suet (or vegetarian suet substitute)
• 175g dark brown sugar, packed
• 175g plain flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 350g mixed dried fruit (raisins, currants, sultanas)
• 50g chopped candied peel
• 50g chopped almonds (optional)
• Zest of 1 large orange
• 1 large cooking apple, peeled, cored, and finely grated
• 150ml stout or dark ale
• 50ml brandy, plus extra for feeding/flaming
• 1 small coin or dried bean (for luck, optional)

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Instructions

1. Prepare the pudding basin: Lightly grease a 1.5-litre pudding basin. If using a coin for luck, wrap it in parchment paper.
2. Combine dry ingredients: In a large bowl, mix the suet, brown sugar, flour, cinnamon, nutmeg, cloves, and salt.
3. Add fruit and zest: Stir in the mixed dried fruit, candied peel, almonds (if using), and orange zest. Mix well to coat the fruit in the flour mixture.
4. Add wet ingredients: Stir in the grated apple, stout, and 50ml of brandy until you have a stiff batter. If using the coin, press it into the mixture now.
5. Fill the basin: Spoon the mixture into the prepared pudding basin, leaving about 2cm space at the top for expansion. Press it down lightly.
6. Cover the pudding: Cut a circle of baking parchment and a circle of foil, both large enough to cover the top of the basin with pleats in the center. Place the parchment directly on top of the pudding mixture, then cover with the foil. Tie securely around the rim of the basin with string, creating a loop handle over the top for easy lifting.
7. Steam the pudding: Place the basin in a large saucepan with a tight-fitting lid. Pour boiling water into the pan to come halfway up the sides of the basin. Cover the pan and steam gently for 6 to 7 hours, checking the water level occasionally and topping up with boiling water as needed.
8. Cool and store: Once steamed, carefully remove the basin from the water. Remove the foil and parchment. Allow the pudding to cool completely. Re-cover with fresh parchment and foil, and store in a cool, dark place for at least a week, or up to several months. Feed weekly with a tablespoon of extra brandy if storing long term.
9. Reheat and serve: Before serving, re-steam the pudding for 2 hours until piping hot throughout. Turn out onto a serving plate.
10. Make the Brandy Butter Sauce: Cream together 100g softened unsalted butter and 100g soft brown sugar until light and fluffy. Beat in 2 tablespoons of brandy. Serve immediately alongside the hot pudding.

Notes

• For a modern approach to making things ahead, consider using a slow cooker for the steaming process; steam on low for 8-10 hours instead of the stovetop method.
• If you prefer not to use alcohol, substitute the stout with strong black tea and use orange juice instead of brandy for moisture.
• To serve traditionally, pour extra warm brandy over the pudding just before serving and carefully light it (flambé).

Nutrition

• Serving Size: 1 slice (pudding only)
• Calories: 450
• Sugar: 65g
• Sodium: 120mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 45mg