... Print

Traditional Steamed Plum Pudding with Brandy Butter Sauce

Close-up of a moist, dark plum pudding topped generously with thick, creamy custard sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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)

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

Find it online: https://www.purecookingjoy.com/traditional-plum-pudding-recipe/

1 Shares
Tweet
Pin1
Share