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Traditional Plum Pudding with Brandy Butter Sauce

Close-up of a rich, dark plum pudding topped with thick, creamy custard sauce dripping down the side.
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Make this rich, moist, and traditional plum pudding, a classic holiday dessert, steamed to perfection and served with a simple brandy butter sauce.

Ingredients

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  • 175g unsalted butter, softened
  • 175g dark brown sugar
  • 3 large eggs, lightly beaten
  • 175g plain flour
  • 1 teaspoon mixed spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon orange zest
  • 1 tablespoon orange juice
  • 1 tablespoon brandy (plus extra for soaking)
  • 350g mixed dried fruit (raisins, currants, sultanas)
  • 100g chopped suet or vegetarian suet substitute
  • 50g chopped almonds or other nuts
  • 50ml dark beer or stout
  • 50ml milk
  • Extra brandy for soaking fruit (optional)
  • For the Brandy Butter Sauce: 100g unsalted butter, softened; 100g powdered sugar, sifted; 2 tablespoons brandy; 1 teaspoon vanilla extract

Instructions

  1. Combine the mixed dried fruit with 1 tablespoon of brandy in a bowl. Cover and let it soak for at least 4 hours, or preferably overnight.
  2. Grease a 1.5-liter pudding basin. Cut a circle of baking parchment to fit the base.
  3. In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy. Beat in the eggs one at a time.
  4. In a separate bowl, whisk together the flour, mixed spice, cinnamon, nutmeg, salt, and baking soda.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the orange juice and the 1 tablespoon of brandy. Mix until just combined.
  6. Stir in the soaked dried fruit, suet, and chopped nuts. Mix in the dark beer and milk until you have a moist, thick batter.
  7. Spoon the mixture into the prepared pudding basin, leaving about 2 cm of space at the top for expansion.
  8. Cover the basin with a double layer of baking parchment, pleated in the center, and secure it tightly with string around the rim. Create a string loop over the top for easy lifting.
  9. Steam the pudding: Place the basin in a large saucepan with boiling water reaching halfway up the side of the basin. Cover the saucepan tightly with a lid.
  10. Steam for 5 to 6 hours, checking the water level every hour and topping up with boiling water as needed.
  11. Once cooked, carefully remove the basin from the pan. Let it cool completely before storing it wrapped tightly in the refrigerator or freezer until needed.
  12. To serve, steam the pudding again for 1.5 to 2 hours until heated through.
  13. Prepare the Brandy Butter Sauce: Beat the softened butter and sifted powdered sugar together until smooth. Beat in the brandy and vanilla extract until light and creamy.
  14. Turn the hot pudding out onto a serving plate. Pour a little extra warmed brandy over the top and carefully ignite it just before serving with the brandy butter sauce.

Notes

  • For a richer flavor, you can substitute some of the dried fruit with candied peel.
  • If you do not have a pudding basin, you can use an oven-safe bowl that can be tightly covered.
  • You can cook this rich moist pudding in a slow cooker on low for 8 hours instead of steaming.

Nutrition

Find it online: https://cookingbyjade.com/plum-pudding-traditional-recipe-brandy-sauce/