Description
A rich and traditional British plum pudding made with dried fruits, breadcrumbs, suet, and fragrant spices, slow-steamed to perfection and served warm with a luscious brandy butter sauce.
Ingredients
Scale
Pudding Ingredients
- 1 pound dried plums
- 1 pound mixed dried fruits
- 1 cup breadcrumbs
- 1 cup brown sugar
- 1 cup suet, grated
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 eggs
- 1/2 cup milk
- 1/4 cup brandy
Brandy Butter Sauce Ingredients
- Butter (quantity often 1/2 cup or 115g, but unspecified)
- Powdered sugar (to taste, approx 1/4 cup)
- Brandy (to taste, approx 1-2 tablespoons)
Instructions
- Combine Dry Ingredients: In a large bowl, mix together the dried plums, mixed dried fruits, breadcrumbs, brown sugar, grated suet, baking powder, ground cinnamon, ground nutmeg, and salt until evenly distributed.
- Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and brandy thoroughly to combine the liquids.
- Mix Ingredients: Gradually pour the wet mixture into the dry ingredients, stirring well to form a consistent pudding batter, ensuring all ingredients are fully incorporated.
- Prepare Pudding Basin: Grease a pudding basin to prevent sticking, then pour the pudding mixture into it, filling almost to the top but allowing some room for expansion.
- Cover and Steam: Cover the basin securely with parchment paper, then steam the pudding gently for 6 hours, maintaining a steady simmer to cook it through slowly.
- Cool and Refrigerate: After steaming, allow the pudding to cool completely before refrigerating it until ready to serve, which improves its flavor and texture.
- Make Brandy Butter Sauce: Beat together softened butter, powdered sugar, and brandy until smooth and creamy to create the classic brandy butter accompaniment.
- Serve: Cut warm slices of the plum pudding and serve with generous dollops of the brandy butter sauce for a traditional festive treat.
Notes
- Steaming time is crucial; ensure a consistent low heat for 6 hours for perfect texture.
- Pudding can be made a day or two in advance and refrigerated.
- Brandy butter sauce can be adjusted to taste with more or less sugar and brandy.
- Suet can be substituted with vegetable suet for a vegetarian option.
- Use a pudding cloth as an alternative to parchment paper if preferred.
