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Traditional English Plum Pudding with Brandy Butter Sauce

A rich, dark slice of traditional plum pudding covered in creamy custard sauce, served on a white plate.
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A recipe for a rich, steamed plum pudding, a classic holiday dessert, served with homemade brandy butter sauce.

Ingredients

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  • 1 cup (225g) shredded suet or vegetable shortening
  • 1 cup (225g) dark brown sugar, packed
  • 1 cup (225g) plain (all-purpose) flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup (150g) raisins
  • 1 cup (150g) currants
  • 1/2 cup (75g) chopped dried apricots
  • 1/2 cup (75g) chopped prunes
  • 1/2 cup (100g) mixed candied peel
  • 1 cup (240ml) stout or dark ale
  • 1/4 cup (60ml) brandy or dark rum, plus extra for serving
  • 2 large eggs, lightly beaten
  • Zest of 1 orange
  • For the Brandy Butter Sauce: 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) powdered sugar
  • 2 tablespoons brandy

Instructions

  1. Grease a 1.5-quart pudding basin.
  2. In a large bowl, mix the suet, brown sugar, flour, cinnamon, nutmeg, cloves, salt, and baking soda.
  3. Stir in the raisins, currants, apricots, prunes, and candied peel until the fruit is evenly coated with the dry mixture.
  4. In a separate bowl, whisk together the stout, brandy (or rum), eggs, and orange zest.
  5. Pour the wet ingredients into the dry ingredients. Mix well until just combined; do not overmix. The batter will be thick.
  6. Spoon the mixture into the prepared pudding basin, leaving about 1 inch of space at the top. Cover the top tightly with a double layer of parchment paper, followed by a layer of aluminum foil, securing it tightly around the rim with string. Create a string loop over the top for easy lifting.
  7. Steam the pudding in a large pot set over simmering water. The water level should come halfway up the side of the basin. Cover the pot tightly.
  8. Steam for 6 to 7 hours, checking the water level every hour and topping up with boiling water as needed.
  9. Once cooked, carefully remove the basin from the pot. Let it cool slightly before removing the paper and foil covering.
  10. To serve, invert the pudding onto a serving plate. Re-steam for 1 hour before serving, or reheat leftovers as needed.
  11. To make the Brandy Butter Sauce: Beat the softened butter and powdered sugar together until light and fluffy. Beat in the brandy until smooth. Serve warm alongside the hot pudding.

Notes

  • You can make this pudding up to one month ahead; store it tightly wrapped in the refrigerator or freezer. Reheat by steaming for 2 hours.
  • For a traditional presentation, pour extra brandy over the pudding just before serving and carefully ignite it.
  • If you do not have stout, you can substitute with dark beer or use an equal amount of milk mixed with 1 tablespoon of molasses.

Nutrition

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