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Christmas Plum Pudding Recipe
Sanjeev Vekariya

Christmas Plum Pudding

A rich, steamed Christmas dessert packed with spiced, brandy-soaked dried fruits, traditionally set alight before serving.
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Prep Time 30 minutes
Cook Time 4 hours
Cool Time 30 minutes
Total Time 5 hours
Servings: 8 people
Course: Dessert
Cuisine: American, French
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 cup 150g raisins
  • 1 cup 150g sultanas
  • ¾ cup 110g currants
  • ½ cup 75g chopped dried figs or dates
  • ½ cup 75g mixed peel
  • ½ cup 120ml brandy or dark rum (orange juice works for alcohol-free)
  • 1 cup 125g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • 1 cup 180g dark brown sugar
  • 2 cups 200g fresh breadcrumbs
  • 1 cup 125g shredded suet (or frozen grated butter for a modern twist)
  • 2 large eggs beaten
  • 1 apple peeled and grated
  • Zest and juice of 1 orange
  • Butter for greasing

Method
 

Step 1: Soak the Fruit
  1. 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.
    Soak the Fruit Step
Step 2: Get Your Pot Ready
  1. 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.
    Get Your Pot Ready Step
Step 3: Mix the Dry Goodies
  1. In a massive mixing bowl, whisk together the flour, baking powder, spices, and brown sugar. Stir in the breadcrumbs and suet (or grated butter).
    Mix the Dry Goodies Step
Step 4: Bring It All Together
  1. 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.
    Bring It All Together Step
Step 5: Steam to Perfection
  1. 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.
    Steam to Perfection Step
Step 6: Rest and Serve
  1. 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.
    Rest and Serve Step

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.