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Traditional English Plum Pudding

Close-up of a rich, dark slice of plum pudding with visible dried fruit, served on a white plate.
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A recipe for a rich, spiced, steamed fruit pudding suitable for holiday celebrations.

Ingredients

Scale
  • 175g suet, shredded
  • 175g dark brown sugar
  • 175g dried breadcrumbs
  • 175g mixed dried fruit (raisins, currants, sultanas)
  • 50g chopped candied peel
  • 50g ground almonds
  • 1 large apple, peeled, cored, and grated
  • 1 teaspoon ground mixed spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2 large eggs, lightly beaten
  • 60ml stout or dark ale
  • 60ml brandy or dark rum, plus extra for serving
  • Butter for greasing

Instructions

  1. Grease a 1.5-litre pudding basin thoroughly with butter.
  2. In a large bowl, combine the suet, brown sugar, breadcrumbs, mixed dried fruit, candied peel, ground almonds, grated apple, mixed spice, cinnamon, nutmeg, and salt. Mix well.
  3. Stir in the lightly beaten eggs, stout, and brandy or rum until just combined. Do not overmix.
  4. Spoon the mixture into the prepared pudding basin, leaving about 2cm space at the top.
  5. Cover the basin tightly with a double layer of pleated parchment paper, followed by a double layer of pleated foil. Tie securely around the rim with string, creating a loop handle over the top for lifting.
  6. Place the basin into a large saucepan. Fill the pan with boiling water until it 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. Remove the paper and foil. Allow the pudding to cool completely.
  9. To store, cover the cooled pudding with fresh parchment paper and foil. Store in a cool, dark place for several weeks or freeze.
  10. When ready to serve, re-steam the pudding for 2 hours, or until piping hot throughout.
  11. Turn out onto a serving plate. Warm a small amount of brandy, pour it over the pudding, and carefully ignite it before serving with brandy butter or hard sauce.

Notes

  • You can make this pudding up to one month ahead of time; steaming it again before serving reheats it properly.
  • For the best flavor, use high-quality dried fruits and dark spirits.
  • If you do not have a large saucepan for steaming, you can use a pressure cooker for about 2.5 hours.

Nutrition

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