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Traditional English Plum Pudding with Homemade Brandy Butter Sauce

Close-up of a rich, dark slice of plum pudding studded with dried fruit and nuts, generously covered in creamy custard.
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Make the classic, rich, and moist English Plum Pudding, a traditional Christmas dessert, steamed to perfection and served with a decadent homemade Brandy Butter Sauce.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup packed dark brown sugar
  • 1 cup shredded suet (or substitute with cold butter, grated)
  • 1 cup raisins
  • 1 cup currants
  • 1/2 cup chopped candied peel
  • 1/2 cup chopped walnuts or almonds
  • 1 large egg, lightly beaten
  • 1/2 cup stout or dark beer
  • 1/4 cup brandy, plus more for serving
  • Zest of 1 orange
  • For the Brandy Butter Sauce: 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 2 tablespoons brandy

Instructions

  1. Prepare the pudding basin: Lightly grease a 6-cup heatproof pudding basin. If you plan to hang the pudding, tie a piece of string under the rim for easy removal later.
  2. Combine dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. Mix in fats and fruit: Cut or grate the suet (or cold butter) into the dry ingredients until the mixture resembles coarse crumbs. Stir in the brown sugar, raisins, currants, candied peel, and nuts.
  4. Add wet ingredients: In a separate small bowl, mix the egg, stout, 1/4 cup brandy, and orange zest. Pour the wet mixture into the dry ingredients. Mix until just combined; do not overmix.
  5. Fill the basin: Spoon the pudding mixture into the prepared basin. Leave about 1 inch of space at the top for expansion. Cover the top of the basin tightly with a double layer of parchment paper, followed by a layer of aluminum foil. Crimp the edges securely around the rim of the basin. Create a pleat in the center of the paper/foil to allow for expansion during steaming.
  6. Steam the pudding: Place the covered pudding basin into a large pot or Dutch oven. Add boiling water to the pot until it comes halfway up the sides of the basin. Cover the pot tightly with a lid.
  7. Cook: Bring the water to a simmer, then reduce the heat to maintain a steady, gentle steam. Steam for 5 to 6 hours, checking the water level every hour and adding more boiling water as needed to prevent the pot from boiling dry.
  8. Cool and store: Carefully remove the basin from the water. Remove the foil and parchment. Allow the pudding to cool completely in the basin. Once cool, cover the surface directly with plastic wrap and refrigerate for up to several weeks, or freeze for longer storage.
  9. Prepare the Brandy Butter Sauce: When ready to serve, beat the softened butter until creamy. Gradually beat in the sifted powdered sugar until smooth. Beat in the 2 tablespoons of brandy until light and fluffy.
  10. Reheat and serve: To reheat the pudding, re-cover it with fresh foil and steam again for 1.5 to 2 hours until heated through. Invert the pudding onto a serving plate. Pour extra brandy over the top and carefully ignite it (flambé) if desired. Serve immediately with generous dollops of the homemade Brandy Butter Sauce.

Notes

  • For the best flavor, make this traditional plum pudding several weeks ahead of time. The flavors deepen and mature during storage.
  • If you do not have stout, you can substitute it with dark ale or strong black tea.
  • If you are making this ahead, you can substitute the 1/4 cup of brandy in the batter with an extra 1/4 cup of stout or orange juice.

Nutrition

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