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Traditional English Plum Pudding

Close-up of a dense slice of plum pudding loaded with dried fruits, drizzled generously with creamy yellow custard.
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A classic, rich, steamed fruit pudding recipe perfect for holiday celebrations, served with homemade brandy butter sauce.

Ingredients

Scale
  • 175 g suet
  • 175 g dark brown sugar
  • 175 g dried breadcrumbs
  • 175 g mixed dried fruit (raisins, currants, sultanas)
  • 50 g chopped candied peel
  • 50 g chopped almonds
  • 1 large cooking apple, peeled and grated
  • Zest and juice of 1 lemon
  • 1 teaspoon ground mixed spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, lightly beaten
  • 100 ml stout or dark ale
  • 50 ml brandy or dark rum, plus extra for serving

Instructions

  1. Grease a 1.5-litre pudding basin thoroughly.
  2. In a large bowl, mix the suet, brown sugar, breadcrumbs, dried fruit, candied peel, almonds, grated apple, lemon zest, lemon juice, and all the spices. Mix well to combine everything.
  3. Stir in the beaten eggs, stout, and brandy or rum until you have a thick, moist mixture.
  4. Spoon the mixture into the prepared pudding basin, pressing it down lightly. Do not fill the basin more than three-quarters full.
  5. Cover the top of the basin tightly with a pleated piece of baking parchment, followed by a pleated piece of foil. Tie securely around the rim with string. Make a string handle over the top for easy lifting.
  6. Place the basin in a large saucepan containing boiling water that comes halfway up the side of the basin.
  7. Cover the saucepan with a lid and steam gently for 6 to 7 hours, checking the water level every hour and topping up with boiling water as needed.
  8. Once cooked, carefully remove the basin from the pan. Let it cool slightly before removing the foil and parchment.
  9. To serve, place a serving plate over the basin and invert it. If you plan to store it, wrap the cooled pudding tightly in fresh muslin or cling film and store in a cool, dry place or freeze.
  10. If serving immediately, pour a little extra brandy over the top and set alight just before bringing it to the table. Serve hot with Brandy Butter Sauce.

Notes

  • To make the Brandy Butter Sauce: Cream together 100g softened unsalted butter, 100g icing sugar, and 2 tablespoons of brandy until light and fluffy.
  • If you do not have a large saucepan for steaming, you can use a slow cooker on low for 8-10 hours, ensuring the water level stays high enough.
  • You can make this pudding up to a month ahead; store it wrapped tightly in a cool, dark place. Reheat by steaming for 2 hours before serving.

Nutrition

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