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Traditional Christmas Plum Pudding with Brandy Butter Sauce

Close-up of a rich, dark plum pudding with a slice removed, topped with dripping brandy sauce.
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Make this classic steamed fruit pudding, packed with dried fruit and spices, perfect for your festive holiday table. Serve it warm with a rich brandy butter sauce.

Ingredients

Scale
  • 175g plain flour
  • 1 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp baking soda (bicarbonate of soda)
  • 1/4 tsp salt
  • 150g dark brown sugar, packed
  • 150g shredded suet (or vegetarian suet substitute)
  • 150g raisins
  • 150g sultanas
  • 100g currants
  • 50g chopped candied peel
  • 50g chopped almonds or walnuts
  • Zest of 1 large orange
  • 1 large egg, lightly beaten
  • 120ml stout or dark ale
  • 60ml brandy, plus extra for soaking and flaming
  • For the Brandy Butter Sauce: 100g unsalted butter, softened; 100g powdered sugar (icing sugar); 2 tbsp brandy

Instructions

  1. In a large bowl, whisk together the flour, mixed spice, cinnamon, nutmeg, cloves, baking soda, and salt.
  2. Stir in the brown sugar, suet, raisins, sultanas, currants, candied peel, and chopped nuts until everything is evenly coated with the dry mix.
  3. In a separate bowl, mix the orange zest, beaten egg, stout, and 60ml of brandy.
  4. Pour the wet mixture into the dry ingredients. Stir well until just combined. The mixture will be thick.
  5. Grease a 1.5-litre pudding basin. Spoon the mixture into the basin, pressing it down lightly. Leave about 2cm of space at the top.
  6. Cover the basin tightly with a double layer of pleated parchment paper, followed by a double layer of pleated foil. Tie securely around the rim with string, creating a handle across the top.
  7. Steam the pudding: Place the basin in a large saucepan with boiling water reaching halfway up the sides. Cover the saucepan and steam gently for 5 to 6 hours, topping up the water as needed. Alternatively, place in a slow cooker with water around the basin and cook on low for 10-12 hours or high for 6-8 hours.
  8. Once cooked, let the pudding cool completely. Store wrapped tightly in the refrigerator or freezer.
  9. To serve, steam or microwave the pudding for 1-2 hours until piping hot throughout.
  10. Make the Brandy Butter Sauce: Beat the softened butter and powdered sugar together until smooth. Gradually beat in the 2 tablespoons of brandy until light and fluffy.
  11. Turn the pudding out onto a serving plate. Pour a little extra brandy over the top. Ignite carefully with a long match just before serving alongside the brandy butter sauce.

Notes

  • You can make this festive holiday dessert up to a month ahead. Reheat by steaming for 2 hours.
  • For a traditional touch, press a clean, sterilized silver sixpence into the mixture before covering and steaming.
  • If you do not wish to flame the pudding, serve immediately with the sauce.

Nutrition

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