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The Ultimate Traditional English Plum Pudding Recipe

A rich, dark plum pudding cut open, generously topped with warm, flowing custard sauce.
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Make an authentic, rich, and moist English Plum Pudding, a classic holiday dessert. This recipe includes detailed steps for the long steaming process and a recipe for homemade Brandy Butter Sauce.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon ground mixed spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (225g) shredded suet or vegetable shortening
  • 1 cup (200g) dark brown sugar, packed
  • 1 cup (150g) raisins
  • 1 cup (150g) currants
  • 1/2 cup (75g) chopped candied peel
  • 1/2 cup (75g) chopped almonds
  • 1 cup (240ml) stout or dark beer
  • 1/2 cup (120ml) black treacle or molasses
  • 2 large eggs, lightly beaten
  • Zest of 1 orange
  • 2 tablespoons brandy (for soaking fruit)
  • Extra brandy for serving (optional)
  • For the Brandy Butter Sauce: 1/2 cup (115g) unsalted butter, softened; 1 cup (120g) confectioners’ sugar; 2 tablespoons brandy; 1 tablespoon milk (if needed)

Instructions

  1. Prepare the Fruit: In a large bowl, combine the raisins, currants, candied peel, and almonds. Pour the 2 tablespoons of brandy over the fruit and mix well. Cover the bowl and let the fruit soak for at least 4 hours, or preferably overnight.
  2. Mix Dry Ingredients: In a separate large mixing bowl, whisk together the flour, mixed spice, cinnamon, nutmeg, cloves, baking soda, and salt.
  3. Combine Wet and Dry: Add the suet (or shortening), brown sugar, and the soaked fruit mixture to the dry ingredients. Mix thoroughly until everything is evenly coated.
  4. Add Liquids: In a small bowl, whisk together the stout, treacle, eggs, and orange zest. Pour this liquid mixture into the dry ingredients. Stir until you have a thick, uniform batter. Do not overmix.
  5. Prepare for Steaming: Lightly grease a 1.5-quart pudding basin. Spoon the batter into the basin, leaving about 1 inch of space at the top for expansion. Cover the top of the basin tightly with a circle of parchment paper, then cover that with a layer of aluminum foil. Secure the foil and paper tightly around the rim of the basin using kitchen string, creating a loop handle over the top for easy lifting.
  6. Steam the Pudding: Place the pudding basin into a large stockpot. Fill the pot with boiling water until the water reaches about two-thirds up the side of the basin. Cover the stockpot tightly with a lid. Bring the water to a simmer over medium heat.
  7. Cook Slowly: Steam the pudding for 6 to 8 hours, checking the water level every hour and topping up with boiling water as needed to maintain the level. The long steaming time develops the deep flavor.
  8. Cool and Store: Carefully remove the basin from the pot. Remove the foil and parchment. Allow the pudding to cool completely in the basin. Once cool, cover the surface directly with a fresh piece of parchment paper, then cover tightly with foil. You can store the pudding in a cool, dark place for several weeks, or freeze it.
  9. Reheat: Before serving, re-steam the pudding for 2 to 3 hours until piping hot throughout.
  10. Make the Brandy Butter Sauce: While the pudding reheats, beat the softened butter and confectioners’ sugar together until light and creamy. Beat in the brandy until fully incorporated. If the sauce is too stiff, add milk one teaspoon at a time until you reach a spreadable consistency.
  11. Serve: Turn the pudding out onto a serving plate. Traditionally, you pour warm brandy over the top and carefully ignite it just before serving alongside the Brandy Butter Sauce.

Notes

  • For the best results and deepest flavor, make this plum pudding at least three weeks before you plan to serve it.
  • If you cannot find suet, use vegetable shortening, though suet provides a more traditional texture.
  • If you are short on time, you can steam the pudding in a slow cooker on low for 10 to 12 hours.

Nutrition

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