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Plum Pudding Recipe

British · Dessert · 390 min total

A classic British steamed pudding packed with dried fruits, spices, and suet, traditionally served during the Christmas season. This rich, moist dessert is flambéed with brandy for a dramatic presentation.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1 cup beef suet (or vegetable shortening)
• 1 cup dark brown sugar, packed
• 1 cup breadcrumbs (fresh or dried)
• 1 cup raisins
• 1 cup currants
• 1/2 cup candied citrus peel, chopped
• 1/2 cup chopped almonds
• 1 large apple, peeled, cored, and grated
• 3 large eggs
• 1/2 cup dark beer or stout
• 1/4 cup brandy (plus extra for flambéing)
• Zest and juice of 1 lemon

Instructions

1. Butter a 2-quart pudding basin and line the bottom with a circle of parchment paper.
2. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
3. Add suet, brown sugar, breadcrumbs, raisins, currants, citrus peel, almonds, and grated apple. Mix well.
4. In a separate bowl, beat eggs, then stir in beer, 1/4 cup brandy, lemon zest, and lemon juice.
5. Pour the wet ingredients into the dry mixture and stir until thoroughly combined. The mixture should be stiff; add a little more beer if too dry.
6. Spoon the mixture into the prepared basin, pressing down firmly. Smooth the top and cover with a layer of parchment paper, then a layer of aluminum foil, tying securely with kitchen string.
7. Place the basin in a large pot and pour in boiling water to come halfway up the sides of the basin. Cover the pot and steam over low heat for 6 hours, replenishing boiling water as needed.
8. Remove the basin from the pot and let cool completely. The pudding can be stored in a cool place for up to a month (or refrigerated) to mature flavors.
9. To serve, re-steam the pudding for 2 hours. Unmold onto a serving plate. Warm 1/4 cup brandy in a small saucepan, ignite carefully, and pour over the pudding. Serve immediately with custard or brandy butter.

Tips

• For a non-alcoholic version, substitute beer with apple cider and omit brandy.
• The pudding can be made weeks in advance; the flavors improve with age.
• Leftover pudding can be sliced and pan-fried in butter for a treat.

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