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Ultimate Authentic Traditional English Plum Pudding with Homemade Brandy Butter Sauce

A close-up of a traditional plum pudding covered in thick, pouring vanilla custard sauce.
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Master the art of the truly authentic, rich, and moist English Plum Pudding. This recipe guides you through the traditional steaming method and includes instructions for a decadent Brandy Butter Sauce, making it the perfect Classic Christmas Pudding for your festive table.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 cup (200g) packed dark brown sugar
  • 1 cup (120g) shredded suet or vegetable shortening
  • 1 cup (150g) raisins
  • 1 cup (150g) currants
  • 1/2 cup (75g) chopped dried apricots
  • 1/2 cup (75g) chopped candied peel
  • 1/2 cup (120ml) stout or dark beer
  • 1/4 cup (60ml) brandy or dark rum, plus extra for soaking
  • 1 large egg, lightly beaten
  • Zest of 1 orange
  • 1/2 cup (120ml) milk (for sauce)
  • 1/2 cup (113g) unsalted butter, softened (for sauce)
  • 2 cups (250g) powdered sugar (for sauce)
  • 2 tablespoons brandy (for sauce)

Instructions

  1. Prepare the pudding basin: Grease a 1.5-quart pudding basin. If you plan to use a silver sixpence for luck, wrap it in parchment paper.
  2. Combine dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, allspice, and salt.
  3. Mix wet ingredients: In a separate bowl, combine the brown sugar, suet (or shortening), raisins, currants, apricots, and candied peel. Pour in the stout and brandy, mixing well to coat the fruit. Let this mixture stand for 30 minutes.
  4. Combine batter: Add the soaked fruit mixture, beaten egg, and orange zest to the dry ingredients. Mix until just combined. Do not overmix.
  5. Fill the basin: Spoon the mixture into the prepared pudding basin, leaving about 1 inch of space at the top. Cover the top of the basin tightly with a double layer of parchment paper, followed by a layer of aluminum foil, securing it tightly around the rim with string. Create a pleat in the center of the paper/foil to allow for expansion during steaming.
  6. Steam the pudding: Place the covered pudding basin into a large stockpot. Add boiling water to the pot until it reaches halfway up the side of the basin. Cover the stockpot tightly. Bring the water to a simmer, then reduce heat to maintain a steady, gentle steam. Steam for 5 to 6 hours, checking the water level every hour and adding more boiling water as needed.
  7. Cool and store: Carefully remove the basin from the water. Remove the foil and parchment. Let the pudding cool completely in the basin. Once cool, re-cover with fresh parchment and foil and store in a cool, dark place until ready to serve (this improves the flavor).
  8. Make the Brandy Butter Sauce: Beat the softened butter until creamy. Gradually beat in the powdered sugar until smooth. Stir in the milk and 2 tablespoons of brandy until the sauce is light and fluffy.
  9. Serve: Steam the pudding again for 1-2 hours before serving, or reheat in the microwave. Unmold onto a serving plate. Pour the Brandy Butter Sauce over the top, or serve it alongside. For a festive touch, you can carefully ignite the extra brandy poured over the top just before serving.

Notes

  • For the best flavor, make this Traditional Plum Pudding Recipe several weeks or even months ahead of time.
  • If you do not have stout, you can substitute it with strong black tea or apple juice, though stout adds depth to the flavor profile.
  • This recipe captures the essence of an Old Fashioned Plum Pudding, perfect for your holiday table.
  • You can find more of my favorite holiday recipes on my Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/plum-pudding-ultimate-authentic-traditional-recipe/