Easy English Plum Pudding Recipe

Christmas. The very word conjures up images of twinkling lights, crackling fireplaces, and the comforting aroma of festive spices wafting through the air. For me, and for many families across the globe, no Christmas celebration is truly complete without the centerpiece of the dessert table: the English Plum Pudding. This isn’t just any dessert; it’s a rich, dark, and intensely flavorful experience that embodies the spirit of the season. Over the years, my family and I have experimented with countless recipes, searching for that perfect balance of tradition and ease. And let me tell you, this recipe right here? It’s a winner. It delivers that deeply satisfying, classic plum pudding taste without hours of complicated fuss. The dried fruits become plump and juicy, infused with the warmth of brandy and orange, while the spices create that unmistakable Christmas hug in every bite. Served warm with a generous dollop of brandy butter, it’s the kind of dessert that has everyone asking for seconds, and secretly hoping for leftovers the next day. Trust me, this Easy English Plum Pudding will become a cherished tradition in your own home, bringing smiles and festive cheer to your Christmas celebrations for years to come.

Ingredients

This recipe is divided into two sections for ease of preparation: the fruit mixture and the cake batter. Using high-quality ingredients will significantly impact the final flavor and texture of your plum pudding. Don’t skimp on good butter, fresh spices, and plump, moist dried fruits.

For the Fruit

• 1 cup Raisins: Raisins provide a foundational sweetness and chewy texture to the pudding. Look for plump, dark raisins for the best flavor. Consider using a mix of dark and golden raisins for added complexity.
• ¾ cup Currants: Currants are smaller and tangier than raisins, adding a delightful burst of fruity acidity that cuts through the richness of the pudding. They are essential for that classic plum pudding flavor profile.
• ⅔ cup Golden Raisins (Sultanas): Golden raisins, also known as sultanas, are lighter and sweeter than regular raisins. They contribute a different dimension of sweetness and a softer texture, balancing the darker raisins and currants.
• ½ cup Prunes, Chopped: Prunes are dried plums and bring a deep, molasses-like sweetness and a moist, fudgy texture to the pudding. Chopping them ensures even distribution and prevents large chunks in the final product. Choose pitted prunes for convenience.
• ⅓ cup Dried Apricots, Chopped: Dried apricots offer a tangy-sweetness and a vibrant orange hue, adding another layer of fruit complexity. Their slightly chewy texture complements the other dried fruits beautifully. Make sure to chop them into small pieces similar in size to the other fruits.
• 1 ¼ cup Golden Delicious Apple, Peeled and Diced (about 1 large apple): Fresh apple adds moisture, natural sweetness, and a subtle tartness to the pudding. Golden Delicious apples are ideal because they are sweet, hold their shape well during cooking, and have a delicate flavor that complements the other ingredients. Peeling and dicing ensures even cooking and texture.
• ¼ cup Freshly Squeezed Orange Juice: Fresh orange juice brightens the fruit mixture with its citrusy zing, adding a refreshing counterpoint to the rich, dried fruits. It also helps to plump up the fruits during soaking. Freshly squeezed juice is always preferred for its vibrant flavor.
• 3 tablespoons Brandy: Brandy is the traditional spirit used in plum pudding, imparting a warm, boozy depth of flavor that is synonymous with Christmas. It enhances the fruit flavors and adds a festive touch. You can substitute with rum or even a strong brewed tea if you prefer to avoid alcohol, though brandy truly provides the classic taste.

For the Cake Batter

• ½ cup Unsalted Butter, Softened: Butter is the foundation of the cake batter, providing richness, moisture, and tenderness to the pudding. Unsalted butter allows you to control the salt level in the recipe. Ensure the butter is softened to room temperature for easy creaming and a smooth batter.
• ¾ cup Light Brown Sugar, Packed: Light brown sugar adds a warm, caramel-like sweetness and moisture to the pudding, contributing to its rich, dark color and flavor. Packing the sugar ensures accurate measurement.
• 1 tablespoon Molasses: Molasses is a dark, thick syrup that is a byproduct of sugar refining. It adds a deep, slightly bitter, and intensely flavorful note to the pudding, contributing to its characteristic dark color and complex taste. It’s a key ingredient for achieving that authentic plum pudding flavor.
• 1 tablespoon Finely Grated Orange Zest: Orange zest adds a vibrant citrus aroma and flavor that complements the brandy and dried fruits beautifully. Use a microplane or fine grater to obtain only the zest, avoiding the bitter white pith underneath.
• 2 large Eggs, at room temperature: Eggs bind the batter together, adding richness and structure to the pudding. Using eggs at room temperature helps them emulsify more easily into the batter, resulting in a smoother and lighter texture.
• ⅔ cup All-Purpose Flour: All-purpose flour provides the structure for the cake batter. Measure it accurately using the spoon and level method to avoid adding too much flour, which can result in a dry pudding.
• ½ cup Plain Panko Breadcrumbs: Panko breadcrumbs, unlike regular breadcrumbs, are made from crustless white bread and are coarser and flakier. They add a surprisingly light and tender texture to the pudding, preventing it from becoming too dense or heavy. Plain panko is preferred to avoid any added seasonings.
• 1 teaspoon Baking Powder: Baking powder is a leavening agent that helps the pudding rise slightly and become lighter in texture. Ensure your baking powder is fresh for optimal leavening action.
• 1 teaspoon Mixed Spice: Mixed spice is a classic British spice blend that typically includes cinnamon, nutmeg, and allspice, and sometimes cloves, ginger, or coriander. It provides the quintessential warm, festive spice flavor that is essential to plum pudding. You can find pre-mixed mixed spice in most supermarkets, or you can create your own blend.
• ¼ cup Blanched Almonds, Chopped: Blanched almonds add a subtle nutty flavor and a pleasant textural contrast to the soft, moist pudding. Blanching removes the skins for a smoother flavor and texture. Chopping them ensures they are evenly distributed throughout the pudding. You can substitute with other nuts like walnuts or pecans if preferred.

Instructions

Making plum pudding is a multi-step process, but each step is straightforward. The key is to plan ahead, as the fruit needs to soak, and the pudding needs to steam for a significant amount of time. However, the hands-on time is minimal, and the result is well worth the effort.

Fruit Mixture

1. Prepare the Fruit: Begin by chopping the prunes and dried apricots into smaller, bite-sized pieces. This ensures they are evenly distributed throughout the pudding and prevents large, overpowering chunks. Place the chopped prunes and apricots in a large mixing bowl.
2. Prepare the Apple and Orange: Peel, core, and dice the Golden Delicious apple into small, even pieces. Add the diced apple to the bowl with the dried fruits. Zest a large navel orange using a fine grater or microplane, being careful to avoid the bitter white pith. Add the orange zest to the bowl. Juice the zested orange and measure out ¼ cup of freshly squeezed orange juice. Pour the orange juice into the bowl.
3. Combine and Soak: Add the raisins, currants, and golden raisins to the bowl with the other fruits. Pour the brandy over the fruit mixture. Stir everything together thoroughly until all the fruits are well combined and coated with the orange juice and brandy.
4. Let it Macerate: Cover the bowl tightly with plastic wrap or a lid. Let the fruit mixture stand at room temperature for at least 1 hour, or preferably overnight, stirring occasionally. This soaking time allows the dried fruits to absorb the liquid, plump up, and become incredibly moist and juicy. The brandy and orange juice will infuse the fruits with their flavors, creating a richer and more complex taste.

Basin & Cover

1. Grease the Basin: While the fruit is soaking, prepare your pudding basin. Generously grease a 1.5-liter (6 ⅓ cup) pudding basin with softened butter. Ensure you grease the base and sides thoroughly to prevent the pudding from sticking.
2. Line the Base: Cut a circle of parchment paper to fit the base of the basin. Place the parchment circle in the bottom of the greased basin. This will make it easier to unmold the pudding after steaming.
3. Prepare the Cover: Cut a large sheet of parchment paper and a sheet of aluminum foil, both large enough to completely cover the top of the basin with a generous overhang of a couple of inches all the way around. Lightly butter the parchment paper on one side.
4. Create a Pleat: Fold the parchment paper in half and make a one-inch pleat in the center of the fold. Unfold the pleat. This pleat is crucial as it allows the paper and foil to expand as the pudding rises during steaming, preventing it from bursting.
5. Layer and Set Aside: Place the parchment paper (buttered side down) on top of the foil sheet. Set the prepared basin and cover aside until the cake batter is ready.

Making the Pudding

1. Cream Butter and Sugar: In a large mixing bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the softened butter until it is lightened in color and creamy, about 2 minutes. This incorporates air into the butter, creating a lighter and fluffier pudding.
2. Add Sugar and Molasses: Add the packed light brown sugar to the bowl with the creamed butter. Beat together until the mixture is light and fluffy, another 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything is evenly combined. Mix in the molasses and orange zest, beating until well incorporated.
3. Incorporate Eggs: Add the eggs one at a time to the batter, beating well after each addition until fully incorporated. To prevent curdling, add a tablespoon of the all-purpose flour with the first egg. This helps the batter emulsify properly. Beat until the mixture is smooth and well blended, scraping down the sides of the bowl as necessary.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, panko breadcrumbs, baking powder, and mixed spice until well combined. This ensures the baking powder and spices are evenly distributed throughout the batter.
5. Fold in Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, folding them in gently with a spatula or large spoon until just combined and smooth. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough pudding. Mix until the batter is free from streaks of flour and there are no lumps of unincorporated ingredients.
6. Add Almonds and Soaked Fruit: Stir in the chopped blanched almonds and the bowl of soaked fruit, along with any liquid that may have accumulated at the bottom of the fruit bowl. Mix thoroughly until the fruit and nuts are evenly distributed throughout the batter.
7. Fill the Basin: Pack the pudding batter into the prepared, greased, and lined basin. Press down gently to level the surface.

Steaming the Pudding

1. Cover the Basin: Lay the prepared parchment paper and foil cover (parchment side down) over the top of the basin. Press the covering firmly under the lip of the basin to create a tight seal.
2. Secure with Twine: Tie the cover securely just under the lip of the basin with strong kitchen twine. This will prevent water from getting into the pudding during steaming.
3. Trim and Seal: Trim off any excess parchment and foil, leaving about two inches of overhang all the way around. Roll up the foil edges to further seal the basin and prevent water from entering.
4. Create a Handle (Optional): Tie an extra piece of kitchen twine across the top of the basin to create a handle. This makes it easier to lift the hot basin in and out of the pot.
5. Prepare for Steaming: Place a sturdy jam jar lid or a heatproof saucer in the bottom of a large Dutch oven or stockpot. This elevates the basin and prevents it from sitting directly on the bottom of the pot, ensuring even steaming.
6. Steam the Pudding: Stand the basin on top of the lid or saucer in the Dutch oven. Pour boiling water into the pot around the basin, ensuring the water level comes halfway up the sides of the basin. The water should not reach the twine or the top of the basin.
7. Simmer and Cook: Cover the pot tightly with a lid and bring the water to a boil over high heat. Once boiling, reduce the heat to a low simmer and cook for 4 hours, maintaining a gentle simmer throughout. Check the water level periodically and add more boiling water as needed to maintain the halfway mark. Do not let the pot boil dry.
8. Check for Doneness: After 4 hours, the pudding should be a rich, dark brown color. To check for doneness, carefully insert a skewer or thin knife into the center of the pudding. If it comes out clean with no wet batter clinging to it, the pudding is cooked through.
9. Cool and Store: Remove the pot from the heat and carefully remove the lid. Let the pudding cool completely in the basin in the pot. Once cooled, remove the basin from the pot. Cover the basin with a fresh piece of parchment paper and foil, and store it in a cool, dark place for at least 4 weeks before serving. This maturation period allows the flavors to meld and deepen, resulting in a richer and more flavorful pudding. The pudding can be stored for several months in a cool, dark place.
10. Reheat: To reheat the pudding for serving, steam it again for 1 ½ to 2 hours, following the same steaming method as before.

Nutrition Facts

• Servings: 12 servings
• Calories: 319kcal per serving

Please note that nutritional values are estimates and can vary based on specific ingredient brands and preparation methods.

Preparation Time

• Prep Time: 40 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 40 minutes

Plus soaking time for the fruit mixture and maturation time for the pudding.

How to Serve

Serving plum pudding is a delightful ritual, often accompanied by flames and festive cheer. Here are some traditional and delicious ways to serve your Easy English Plum Pudding:

• Reheat Thoroughly: Ensure the pudding is heated through completely by steaming it again for the recommended time. It should be piping hot when served.
• Flame with Brandy (Optional): For a dramatic presentation, warm a few tablespoons of brandy in a ladle or small saucepan over low heat (do not boil). Carefully ignite the brandy with a long match or lighter and pour it flaming over the warm pudding just before serving. Exercise extreme caution when flaming alcohol.
• Serve with Brandy Butter (Hard Sauce): The classic accompaniment to plum pudding is brandy butter, also known as hard sauce. This rich and creamy sauce is made with butter, sugar, and brandy, and perfectly complements the richness of the pudding. Serve a generous spoonful of brandy butter alongside each slice of pudding.
• Custard: Warm custard is another traditional and comforting accompaniment to plum pudding. The smooth, creamy texture and vanilla flavor of custard provide a lovely contrast to the dense, spiced pudding.
• Whipped Cream: A dollop of lightly sweetened whipped cream is a simpler but equally delicious option. The lightness of the whipped cream cuts through the richness of the pudding.
• Ice Cream: For a modern twist, try serving plum pudding with a scoop of vanilla ice cream or even a scoop of rum raisin ice cream to enhance the brandy notes.
• Garnish: Garnish the pudding with a sprig of fresh holly (be sure to remove the berries as they are poisonous) or a dusting of powdered sugar for a festive touch.
• Serve Warm: Plum pudding is best served warm, allowing the flavors to fully develop and the texture to be at its most appealing.

Additional Tips for Plum Pudding Perfection

1. Soak the Fruit Longer: While the recipe calls for a minimum of 1 hour soaking, soaking the fruit overnight or even for 24 hours will result in even plumper, juicier fruit and a more intensely flavored pudding. The longer soak allows the brandy and orange juice to fully penetrate the dried fruits.
2. Use Good Quality Brandy: The quality of the brandy will significantly impact the flavor of the pudding. Use a good quality brandy that you would enjoy drinking, as its flavor will be prominent in the final dish.
3. Make it Ahead (Well Ahead!): Plum pudding is traditionally made weeks or even months in advance of Christmas. This maturation period is crucial for developing the rich, complex flavors. Making it at least 4 weeks ahead is highly recommended, but even longer is beneficial.
4. Don’t Overfill the Basin: When filling the basin, leave a little space at the top for the pudding to rise slightly during steaming. Overfilling can cause the pudding to overflow during cooking.
5. Ensure a Tight Seal: A tight seal on the pudding basin is essential to prevent water from entering during steaming. Take your time to secure the parchment and foil cover and tie it tightly with twine. Waterlogged pudding is a soggy disappointment!

Frequently Asked Questions (FAQ)

Q1: Can I make plum pudding without alcohol?

A: Yes, you can make plum pudding without alcohol. Substitute the brandy in the fruit mixture with an equal amount of freshly squeezed orange juice, strong brewed tea (cooled), or apple juice. While the brandy contributes to the traditional flavor, these substitutes will still provide moisture and enhance the fruit flavors. The depth of flavor will be slightly different, but still delicious.

Q2: Can I use different dried fruits?

A: Absolutely! Feel free to customize the dried fruit mix to your preferences. You can substitute other dried fruits like dried cranberries, chopped dates, or dried figs. Just ensure you maintain a similar total quantity of dried fruit to keep the texture and moisture balance consistent.

Q3: Can I bake plum pudding instead of steaming it?

A: While traditionally steamed, plum pudding can be baked. However, steaming is the preferred method as it creates a uniquely moist and dense texture that is characteristic of plum pudding. If you choose to bake, you’ll need to use a water bath (bain-marie) to provide gentle, even heat and prevent the pudding from drying out. Baking times will also be different and require careful monitoring. Steaming is generally considered easier and more foolproof for plum pudding.

Q4: How do I store plum pudding after it’s cooked?

A: Once the plum pudding has cooled completely in the basin, cover it tightly with fresh parchment paper and foil. Store it in a cool, dark place, such as a pantry or cool cupboard. Do not refrigerate unless your storage area is warmer than room temperature, as refrigeration can sometimes dry out the pudding slightly. Properly stored plum pudding can last for several months.

Q5: Can I freeze plum pudding?

A: Yes, plum pudding freezes very well. Allow the pudding to cool completely, then wrap the basin tightly in several layers of plastic wrap and then a layer of foil. Freeze for up to 3 months. To thaw, defrost overnight in the refrigerator. Steam to reheat as usual, adding a little extra steaming time to ensure it’s heated through from frozen.

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