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Traditional Steamed Plum Pudding

A close-up of a moist slice of plum pudding, studded with raisins, topped with a cascade of rich vanilla custard sauce.
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Make a rich, spiced plum pudding, steamed until tender and traditionally served with brandy butter sauce for a festive holiday dessert.

Ingredients

Scale
  • 1 cup (225g) suet or cold butter, chopped
  • 1 cup (225g) dark brown sugar
  • 1 cup (150g) dried currants
  • 1 cup (150g) raisins
  • 1 cup (150g) sultanas
  • 1/2 cup (75g) chopped candied peel
  • 1/2 cup (75g) chopped blanched almonds
  • 1 large cooking apple, peeled, cored, and grated
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup (60g) breadcrumbs
  • 2 large eggs, lightly beaten
  • 1/2 cup (120ml) stout or dark ale
  • 1/4 cup (60ml) brandy or dark rum, plus extra for serving

Instructions

  1. Grease a 1.5-quart pudding basin.
  2. In a large bowl, mix the suet or butter, brown sugar, dried fruit, candied peel, almonds, grated apple, spices, and salt.
  3. Stir in the breadcrumbs until everything is evenly coated.
  4. Add the beaten eggs, stout, and brandy. Mix well until you have a stiff batter.
  5. Spoon the mixture into the prepared pudding basin, leaving about 1 inch of space at the top. Cover the top tightly with pleated parchment paper, followed by a layer of pleated foil. Tie securely under the rim with string. Make a string handle over the top for lifting.
  6. Place the basin in a large saucepan with boiling water halfway up the sides of the basin. Cover the saucepan with a lid.
  7. Steam gently for 6 to 7 hours, checking the water level every hour and topping up with boiling water as needed.
  8. Alternatively, steam in a slow cooker set to low for 8 hours, ensuring the water level remains consistent.
  9. Once cooked, carefully remove the basin from the water. Let it cool slightly.
  10. To serve, remove the paper and foil. Place a serving plate over the basin and invert quickly. If you are making it ahead, cover tightly with fresh parchment and foil and store in a cool, dark place for up to a year. Reheat by steaming for 2 hours before serving.
  11. Serve warm with brandy butter or custard.

Notes

  • For the best flavor, make this pudding at least three weeks before you plan to serve it.
  • To flame the pudding, warm 1/4 cup of brandy in a small saucepan, pour it over the pudding just before serving, and carefully ignite it with a long match.
  • If you do not have suet, use cold, chopped butter for a similar texture.

Nutrition

Find it online: https://tastytipster.com/plum-pudding-traditional-christmas-recipe/