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Traditional English Plum Pudding Recipe

A rich, dark plum pudding with a slice taken out, topped and surrounded by creamy yellow custard.
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Make this rich, moist, and authentic Traditional English Plum Pudding for your holiday table. This classic steamed pudding recipe includes instructions for the essential Brandy Butter Sauce.

Ingredients

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  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup (200g) packed dark brown sugar
  • 1 cup (120g) shredded suet or vegetable shortening
  • 1 cup (150g) raisins
  • 1 cup (150g) currants
  • 1/2 cup (75g) chopped candied mixed peel
  • 1/2 cup (75g) chopped walnuts or almonds
  • 1 large egg, lightly beaten
  • 1/2 cup (120ml) stout or dark beer
  • 1/4 cup (60ml) brandy, plus extra for soaking and serving
  • 1 tablespoon blackstrap molasses
  • For the Brandy Butter Sauce: 1/2 cup (113g) unsalted butter, softened; 1 cup (120g) powdered sugar; 2 tablespoons brandy

Instructions

  1. Prepare the pudding basin: Lightly grease a 1.5-quart heatproof pudding basin. If you plan to serve the pudding flaming, soak a sugar cube in brandy and set aside.
  2. Combine dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. Mix wet ingredients: In a separate bowl, cream the brown sugar and suet (or shortening) until well combined. Beat in the egg.
  4. Combine mixtures: Stir the raisins, currants, candied peel, and nuts into the sugar mixture. Alternate adding the stout, brandy, and molasses to the dry ingredients, mixing until just combined. Do not overmix.
  5. Fill the basin: Spoon the batter into the prepared pudding basin, leaving about 1 inch of space at the top for expansion. Cover the top tightly with a double layer of parchment paper, then cover that with a double layer of aluminum foil, crimping the edges securely around the rim of the basin. Tie a string around the rim to secure the covering.
  6. Steam the pudding: Place the basin in a large pot with a tight-fitting lid. Add boiling water to the pot until it reaches halfway up the side of the pudding basin. Cover the pot and steam over low, simmering heat for 5 to 6 hours, checking the water level every hour and adding more boiling water as needed.
  7. Cool and store: Carefully remove the basin from the water. Remove the foil and parchment. Let the pudding cool completely in the basin. Once cool, cover with fresh parchment and foil and store in the refrigerator for at least one week, or up to several months.
  8. Reheat: Before serving, steam the pudding again for 2 to 3 hours until thoroughly heated through.
  9. Make the Brandy Butter Sauce: In a small bowl, beat the softened butter until creamy. Gradually beat in the powdered sugar until smooth. Beat in the 2 tablespoons of brandy until light and fluffy.
  10. Serve: Invert the hot pudding onto a serving plate. If desired, pour extra brandy over the top and carefully ignite it just before serving alongside the Brandy Butter Sauce.

Notes

  • Steaming is crucial for this classic dessert; do not substitute baking.
  • For best flavor, make this rich festive dessert at least two weeks ahead of time.
  • If you do not have stout, use dark ale or substitute with an equal amount of milk mixed with 1 teaspoon of instant coffee granules.

Nutrition

Find it online: https://cheffinity.com/plum-pudding-traditional-english-recipe/