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Traditional English Plum Pudding with Brandy Butter Sauce

A close-up of a rich, dark plum pudding slice generously topped with flowing vanilla custard.
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Make the classic, rich, and moist English Plum Pudding for your holiday table. This recipe includes instructions for the long steam process and the essential Brandy Butter Sauce.

Ingredients

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  • 1 cup (120g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon baking soda
  • 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 citrus peel
  • 1/2 cup (75g) chopped dried apricots
  • 1/2 cup (120ml) stout or dark beer
  • 1/2 cup (120ml) milk
  • 2 large eggs, lightly beaten
  • 1 tablespoon blackstrap molasses
  • 1 tablespoon brandy (optional, for flavor)
  • For the Brandy Butter Sauce: 1/2 cup (113g) unsalted butter, softened; 1 cup (120g) powdered sugar; 2 tablespoons brandy; 1 tablespoon milk

Instructions

  1. Prepare the pudding basin: Lightly grease a 1.5-quart pudding basin. Cut a circle of parchment paper and a circle of foil, both large enough to cover the top. Place the parchment paper on top of the foil, crimp them together, and set aside.
  2. Combine dry ingredients: In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, allspice, baking soda, and salt.
  3. Mix wet and dry: Add the brown sugar and suet (or shortening) to the dry ingredients. Rub them together with your fingertips until the mixture resembles coarse breadcrumbs.
  4. Add fruits and liquid: Stir in the raisins, currants, candied peel, and dried apricots. In a separate bowl, whisk together the stout, milk, eggs, molasses, and optional brandy. Pour the wet mixture into the dry ingredients and mix 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 tightly with the layered parchment and foil, securing it around the rim. Tie string around the basin rim to create a handle for lifting.
  6. Steam the pudding: Place the basin in a large stockpot. Pour boiling water into the pot until it reaches halfway up the side of the basin. Cover the stockpot tightly. Bring the water to a simmer, then reduce heat to maintain a gentle, steady simmer. Steam 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. Let it cool completely. Once cool, remove the foil and parchment. Cover the pudding with fresh parchment and foil, and store in the refrigerator for up to several weeks, or freeze for longer storage.
  8. Reheat before serving: When ready to serve, re-cover the pudding with fresh parchment and foil. Steam again for 2 to 3 hours until heated through.
  9. Make the Brandy Butter Sauce: While the pudding reheats, beat the softened butter until creamy. Gradually beat in the powdered sugar until smooth. Mix in the brandy and milk until the sauce is light and fluffy.
  10. Serve: Invert the hot pudding onto a serving plate. Pour the Brandy Butter Sauce over the top, or serve it alongside for guests to spoon over their portion. You can optionally ignite the brandy in the sauce with a match just before serving.

Notes

  • For the best flavor, make this traditional plum pudding several weeks ahead of time. The flavors deepen as it rests.
  • If you do not have stout, use strong black coffee as a substitute for moisture and depth of color.
  • To serve traditionally, stick a silver coin (like a sixpence, if you have one) into the pudding before the final steaming.

Nutrition

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