Christmas Plum Pudding Recipe: This isn’t just a dessert; it’s a hug in a bowl. This traditional Christmas plum pudding is rich, spiced, and packed with juicy fruit. It’s the crowning glory of the festive feast, especially when set alight with a warm brandy sauce! Don’t worry, it’s much easier to make than you think.
Required Ingredients
- Raisins
- Sultanas
- Currants
- Chopped Dried Figs or Dates
- Mixed Peel
- Brandy or dark rum (orange juice works for alcohol-free)
- All-purpose flour
- Baking powder
- Ground Cinnamon
- Ground Nutmeg
- Ground Allspice
- Dark Brown Sugar
- Fresh Breadcrumbs
- Shredded suet (or frozen grated butter for a modern twist)
- Eggs, beaten
- Apple, peeled and grated
- Zest and juice of 1 orange
- Butter, for greasing
Step By Step Direction
Step 1. Soak the Fruit Overnight: The night before, toss all your dried fruits into a big bowl. Pour the brandy over them, stir it up, cover the bowl, and just walk away. Let those fruits have a long, juicy soak. This is the secret to a super moist pudding!
Step 2. Prep Your Pot: When you’re ready to cook, grab your special pudding bowl. Grease the inside really well with butter. Then, place a little round piece of baking paper at the bottom. This magic trick stops the pudding from sticking later.
Step 3. Mix Everything Together: In your largest mixing bowl, combine all the dry stuff: flour, spices, sugar, breadcrumbs, and suet. Now, pour in your boozy fruit (and all that yummy liquid), the beaten eggs, grated apple, and orange juice. Stir it all together until you can’t see any dry flour. It will be a thick, chunky mix.
Step 4. Steam For Hours: Plop the mixture into your buttered bowl. Cover the top tightly with two layers of foil and parchment paper, tying it with string like a little present. Place the bowl in a big pot of gently boiling water (the water should come halfway up the bowl). Let it steam happily for 4 hours, just remember to check the water level now and then.
Step 5. Let it Rest & Dig In!: Carefully take the bowl out of the water. Let your masterpiece sit for about 30 minutes to catch its breath. Then, turn it over onto a plate for a grand reveal! Serve it warm with a big dollop of brandy butter or creamy custard.
Nutrition Facts (per serving)
| Nutrient | Amount | % Daily Value * |
|---|---|---|
| Calories | 520 | |
| Total Fat | 16g | 21% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 55mg | 18% |
| Sodium | 220mg | 10% |
| Total Carbohydrate | 90g | 33% |
| Dietary Fiber | 5g | 18% |
| Total Sugars | 65g | |
| Protein | 7g | |
| Vitamin C | 4mg | 4% |
| Calcium | 100mg | 8% |
| Iron | 3mg | 17% |
| Potassium | 580mg | 12% |
“The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.“
Final Thought
Making a Christmas pudding is a lovely ritual that fills your home with the most incredible spicy aroma. It’s a labor of love that pays off in every single delicious, festive bite. It’s the taste of Christmas memory.
Also Read: Healthy Oats Pudding Recipe for Weight Loss
FAQ’S (Frequently Asked Questions)
Why is it called “plum” pudding if there are no plums?
In centuries past, the word “plum” was used to describe any dried fruit, much like we use “raisins” today. So the name stuck!
Can I make this ahead of time?
Absolutely! In fact, it gets better with time. Once cooked and cooled, wrap it tightly and store it in a cool, dark place for up to 3 months. On Christmas Day, simply re-steam it for 2 hours to heat through.
What’s the best way to flame the pudding?
Warm 3-4 tablespoons of brandy in a small saucepan. Carefully ignite it with a long match (away from anything flammable!) and pour it, flaming, over the warm pudding just as you bring it to the table. Turn the lights down for a real showstopper moment!
Christmas Plum Pudding
Ingredients
Method
- The night before, combine the raisins, sultanas, currants, figs, and mixed peel in a large bowl. Pour the brandy over them, give it a good stir, cover, and let them soak overnight. This plumps them up and makes the pudding incredibly moist.
- On the day, heavily butter a 2-pint (1.2-liter) pudding basin. Take a small circle of parchment paper and place it in the bottom to prevent sticking.
- In a massive mixing bowl, whisk together the flour, baking powder, spices, and brown sugar. Stir in the breadcrumbs and suet (or grated butter).
- Add the boozy fruit (and any leftover liquid), beaten eggs, grated apple, and orange zest and juice to the dry ingredients. Stir with a wooden spoon until everything is thoroughly combined. The mix will be stiff but moist.
- Spoon the mixture into the prepared basin, pressing it down. Cover the top with a double layer of parchment paper and foil, pleated in the middle to allow for expansion. Secure it with kitchen string. Place the basin in a large pot filled with enough boiling water to come halfway up the sides of the bowl. Cover the pot and steam for 4 hours, checking every hour to make sure the water hasn’t boiled dry and topping it up with more boiling water.
- Carefully lift the pudding basin out of the water. Let it rest for 30 minutes before turning it out onto a plate. Serve warm with brandy butter, custard, or pouring cream.
Notes
- No Pudding Basin? A heatproof ceramic or stainless steel bowl works perfectly.
- For a Nutty Twist: Feel free to add ½ cup of chopped almonds or walnuts to the mix.
- Storage: Any leftovers can be wrapped and stored in the fridge for up to a week. Slices reheat beautifully in the microwave for a minute.
My Name is Sanjeev Vekariya, I cover Articles related to Baking, Recipes, Desserts and Cake . I have more than 5 Years of Experience in Writing Food Article.