... Print

Traditional Plum Pudding with Brandy Butter Sauce

Close-up of a dark, rich plum pudding slice covered in thick, creamy custard sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic, rich, and festive steamed plum pudding, perfect for holiday gatherings, served warm with a homemade brandy butter sauce.

Ingredients

Scale
  • 175 g shredded suet
  • 175 g dark brown sugar, packed
  • 175 g fresh breadcrumbs
  • 175 g mixed dried fruit (raisins, currants, sultanas)
  • 50 g chopped candied peel
  • 50 g chopped almonds
  • 1 teaspoon ground mixed spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Zest of 1 orange
  • 1 tablespoon orange juice
  • 1 tablespoon brandy (plus extra for soaking/feeding)
  • 2 large eggs, lightly beaten
  • For the Brandy Butter Sauce: 100 g unsalted butter, softened; 100 g icing sugar, sifted; 2 tablespoons brandy

Instructions

  1. In a large bowl, combine the suet, brown sugar, breadcrumbs, mixed dried fruit, candied peel, almonds, ground spices, and orange zest. Mix these dry ingredients well.
  2. Stir in the orange juice, 1 tablespoon of brandy, and the beaten eggs until everything is evenly combined into a stiff mixture.
  3. Lightly grease a 1.2-liter pudding basin. Press the pudding mixture firmly into the basin, leaving a small space at the top for expansion.
  4. Cover the top of the basin tightly with a pleated piece of baking parchment, followed by a layer of aluminum foil. Tie securely around the rim with string, creating a loop handle over the top for easy lifting.
  5. Steam the pudding by placing the basin in a large saucepan with boiling water reaching halfway up the sides of the basin. Cover the saucepan and steam gently for 5 to 6 hours. Check the water level regularly and top up with boiling water as needed.
  6. Alternatively, steam in a slow cooker on low for 8 hours or high for 4 hours.
  7. Once cooked, allow the pudding to cool completely. Store it wrapped tightly in the refrigerator or freezer.
  8. To reheat, steam again for 2 hours until piping hot throughout.
  9. While the pudding reheats, make the brandy butter sauce: Beat the softened butter and sifted icing sugar together until light and creamy. Stir in the 2 tablespoons of brandy until smooth.
  10. Turn the hot pudding out onto a serving plate. Pour the brandy butter sauce over the top or serve it alongside. If desired, pour a little extra brandy over the top and carefully ignite it just before serving for a traditional presentation.

Notes

  • For the best flavor, prepare this traditional plum pudding several weeks ahead of time and ‘feed’ it with a tablespoon of brandy every week until serving.
  • If you do not have suet, you can substitute it with an equal amount of cold, grated vegetable shortening.
  • If you prefer not to use alcohol, substitute the brandy with orange liqueur or extra orange juice and a teaspoon of vanilla extract.

Nutrition

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