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Traditional Plum Pudding with Brandy Butter Sauce

Close-up of a rich, dark plum pudding cut open, generously topped with flowing vanilla custard sauce.
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Make this classic steamed plum pudding, rich with dried fruit and spices, perfect for holiday celebrations. Serve it warm with a simple brandy butter sauce.

Ingredients

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  • 1 cup (120g) 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 (200g) packed dark brown sugar
  • 1 cup (120g) shredded suet or cold unsalted butter, cubed
  • 1 cup (150g) raisins
  • 1 cup (150g) currants
  • 1/2 cup (75g) chopped dried apricots
  • 1/2 cup (75g) chopped mixed candied peel
  • 1/2 cup (60g) chopped walnuts or pecans
  • 2 large eggs, lightly beaten
  • 1/2 cup (120ml) stout or dark beer
  • 1/4 cup (60ml) brandy, plus extra for soaking and serving
  • Zest of 1 orange
  • For the Brandy Butter Sauce: 1/2 cup (113g) unsalted butter, softened; 1 cup (120g) powdered sugar; 2 tablespoons brandy; 1 tablespoon milk (if needed)
  • For Steaming: Parchment paper and aluminum foil

Instructions

  1. Combine the dried fruits and chopped nuts in a bowl. Pour 1/4 cup of brandy over the fruit and let it soak for at least 2 hours, or preferably overnight.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. Stir in the brown sugar. Cut in the suet or cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Add the soaked fruit mixture, eggs, stout, orange zest, and the remaining 1/4 cup of brandy to the dry ingredients. Mix until just combined. Do not overmix.
  5. Prepare your pudding basin (about 1.5 to 2-quart capacity). Grease the inside well. Place a pleated circle of parchment paper inside the basin, then cover with a pleated circle of aluminum foil.
  6. Spoon the pudding mixture into the prepared basin, filling it no more than two-thirds full. Cover the top tightly with a double layer of parchment paper and foil, creating a pleat in the center to allow for expansion. Tie securely around the rim with kitchen string.
  7. Steam the pudding: Place the basin in a large pot with a tight-fitting lid. Add boiling water to the pot until it reaches halfway up the sides of the basin. Cover the pot and steam for 5 to 6 hours, checking the water level every hour and adding more boiling water as needed.
  8. Once cooked, carefully remove the basin from the pot. Remove the foil and parchment. Let the pudding cool slightly. You can store it wrapped tightly in the refrigerator for several weeks or freeze it.
  9. To serve, re-steam the pudding for 2 hours, or microwave it until heated through.
  10. Prepare the Brandy Butter Sauce: Beat the softened butter until creamy. Gradually beat in the powdered sugar until smooth. Mix in the brandy. If the sauce is too stiff, add milk one teaspoon at a time until you reach a spreadable consistency.
  11. Invert the hot pudding onto a serving plate. Pour extra warm brandy over the top and carefully ignite it (if desired). Serve immediately with the brandy butter sauce.

Notes

  • For a traditional presentation, you can hide a clean, sterilized silver coin (like a sixpence) in the pudding before steaming for good luck.
  • If you do not have stout, you can substitute with dark ale or extra orange juice.
  • To reheat a previously cooked pudding, steam it for 2 hours or microwave it for about 10 minutes on medium power, covered loosely.

Nutrition

Find it online: https://tastethisplate.com/plum-pudding-7-magical-steps-for-perfect/