Plum Pudding Recipe

This Plum Pudding Recipe is a classic and rich recipe, which is made with prune pulp and chopped suet. It’s a truly traditional and festive dessert, ready in about 3 hours 45 minutes.

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Plum Pudding Ingredients

A classic combination for a truly traditional and festive dessert.

For the Pudding:

• 1 cup all-purpose flour
• 1/2 teaspoon each: salt, baking soda, nutmeg, cinnamon, cloves, and allspice
• 1 cup soft, fresh bread crumbs
• 1 cup chopped suet (beef fat)
• 1 cup prune pulp (pureed prunes)
• 1 cup uncooked chopped prunes
• 1/2 cup brown sugar
• 1/4 cup candied lemon peel, finely chopped
• 1/4 cup molasses
• 3 large eggs, separated
• Brandy, for storing (optional)

For the Hard Sauce:

• 1/4 cup butter, softened
• 1 cup powdered sugar
• 1 tablespoon dark rum (or brandy)
• 1/2 teaspoon vanilla extract

How To Make Plum Pudding

A step-by-step guide to this wonderfully rich and traditional holiday dessert.

1. Prep the Dry Ingredients: Sift together the flour, salt, baking soda, nutmeg, cinnamon, cloves, and allspice into a large bowl. Set aside.
2. Combine the Pudding Mixture: In a separate large bowl, mix together the soft bread crumbs, chopped suet, prune pulp, brown sugar, chopped prunes, candied lemon peel, molasses, and the 3 egg yolks. Stir well until everything is evenly distributed and sticky.
3. Make the Batter: Add the sifted dry ingredients to the prune-suet mixture and stir to combine. In a clean, separate bowl, whip the 3 egg whites until they form stiff peaks. Gently fold the stiff egg whites into the heavy batter until just combined. This lightens the dense mixture.
4. Prepare and Fill the Mould: Generously grease a pudding mould or a heatproof glass bowl and dust it with sugar. Pour the batter into the prepared mould. Cover the mould tightly with its lid. If using a bowl without a lid, cover it with a double layer of greased aluminum foil and tie it securely around the rim with kitchen string to make it watertight.
5. Steam the Pudding: Place the mould on a wire rack or an inverted saucer inside a large, deep pot. Pour boiling water into the pot until it comes halfway up the sides of the mould. Cover the large pot with a lid and let the pudding steam over low heat for 3 to 4 hours. Check occasionally and top up with more boiling water as needed to maintain the water level.
6. Make the Hard Sauce: While the pudding steams, make the hard sauce. In an electric mixer, cream the butter until pale. Add the powdered sugar and mix well. Add the dark rum and vanilla extract and mix until smooth. Chill until ready to serve.
7. Serve: Once steamed, carefully remove the pudding from the pot and let it cool for a few minutes before unmolding onto a serving platter. Serve hot with the prepared hard sauce.

Recipe Tips

• What is suet? Suet is the hard white fat from around the kidneys of beef or mutton. It has a high melting point, which creates the unique, spongy, and airy texture of a steamed pudding. If you cannot find fresh suet, you can use packaged shredded suet (like Atora) or frozen butter (grated), though butter will make a slightly heavier pudding.
• How do I get prune pulp? You can buy canned prune filling (lekvar) or make your own by stewing dried prunes in a little water until soft, then pureeing them in a food processor.
• Why steam instead of bake? Steaming cooks the pudding gently at 212°F, keeping it incredibly moist. Baking would dry out the fruit and suet before the center is cooked.
• The “Hard Sauce”: This is a traditional accompaniment that is essentially a sweet, boozy compound butter. It melts over the hot pudding creates a delicious glaze.

What To Serve With Plum Pudding

This is a heavy, rich finale to a holiday feast.

• Hard Sauce: (Included in recipe) The classic pairing.
• Custard: A warm vanilla custard (Crème Anglaise) is also traditional.
• Flaming Brandy: For a showstopper, warm 1/4 cup of brandy, pour it over the unmolded pudding, and carefully light it on fire just before serving.

How To Store Plum Pudding

• Aging: Plum puddings are famous for their keeping qualities. If you want to age it, wrap the cooled pudding in cheesecloth soaked in brandy, then foil. Store in a cool, dry place for weeks or months.
• Refrigerate: If you aren’t aging it with alcohol, store the pudding in an airtight container in the refrigerator for up to 1 week.
• Reheat: To serve leftovers, re-steam the pudding for 45 minutes to 1 hour, or microwave individual slices gently.

Plum Pudding Nutrition Facts

(Per slice, assuming 10 servings)

• Calories: ~380 kcal
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 280mg
• Total Carbohydrate: 58g
• Dietary Fiber: 4g
• Sugars: 38g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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