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Ultimate Traditional English Plum Pudding with Homemade Brandy Butter Sauce

A close-up of a rich, dark slice of plum pudding covered in creamy vanilla custard sauce.
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Make the definitive centerpiece for your holiday table with this rich, moist, and deeply spiced traditional English Plum Pudding. This recipe includes instructions for the essential, decadent Brandy Butter Sauce.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (200g) packed dark brown sugar
  • 1 cup (240ml) stout or dark beer
  • 1/2 cup (120ml) unsulfured molasses
  • 1/2 cup (115g) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup (150g) raisins
  • 1 cup (150g) currants
  • 1/2 cup (75g) chopped candied peel (mixed citrus)
  • 1/2 cup (60g) chopped blanched almonds or walnuts
  • 1/4 cup (60ml) brandy, plus extra for serving
  • For the Brandy Butter Sauce: 1/2 cup (115g) unsalted butter, softened
  • 1 cup (120g) confectioners’ sugar
  • 2 tablespoons brandy

Instructions

  1. Prepare the pudding basin: Grease a 6-cup pudding basin thoroughly. Cut a circle of parchment paper to fit the base and place it inside.
  2. Combine dry ingredients: In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, allspice, baking soda, and salt.
  3. Mix wet ingredients: In a separate bowl, whisk together the brown sugar, stout, molasses, melted butter, eggs, and vanilla extract until combined.
  4. Combine mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Fold in fruit and nuts: Gently fold in the raisins, currants, candied peel, and chopped nuts. Stir in the 1/4 cup of brandy.
  6. Fill the basin: Spoon the mixture into the prepared pudding basin, leaving about 1 inch of space at the top for expansion.
  7. Cover the pudding: Cover the top of the basin tightly with a double layer of aluminum foil, crimping the edges securely. Create a pleat in the center of the foil to allow for rising.
  8. Steam the pudding: Place the basin into a large stockpot. Fill the pot with boiling water until it reaches halfway up the side of the basin. Cover the stockpot tightly with its lid.
  9. Cook slowly: Steam the pudding over low, simmering heat for 5 to 6 hours, checking the water level every hour and adding more boiling water as needed to maintain the level.
  10. Cool and store: Carefully remove the basin from the water. Let it cool completely. Once cool, remove the foil, cover the top with fresh parchment paper, and then cover tightly with plastic wrap. You can store this make ahead Christmas dessert in the refrigerator for up to a month or freeze it.
  11. Prepare the Brandy Butter Sauce: In a small bowl, beat the softened butter until creamy. Gradually beat in the confectioners’ sugar until smooth. Beat in the 2 tablespoons of brandy until the sauce is light and fluffy.
  12. Serve: Steam the pudding again for 1 to 2 hours before serving. Turn the pudding out onto a serving plate. Pour extra brandy over the top and carefully ignite it (flambé) just before serving with the homemade Hard Sauce Recipe for Pudding.

Notes

  • For best results and the most authentic flavor, steam the pudding for the full 6 hours. This long, slow cooking process develops the deep, rich character of this classic British dessert.
  • If you do not have stout, you can substitute it with strong black coffee, though the stout adds a traditional depth of flavor.
  • To reheat a previously made pudding, steam it for 2 hours until heated through.

Nutrition

Find it online: https://cravybite.link/plum-pudding-ultimate-traditional-english-recipe/