How to Make Plum Pudding: A Traditional Christmas Treat

Plum pudding, a rich, steamed dessert packed with dried fruits and spices, is a Christmas tradition in many families. This delicious pudding, with its festive aroma and complex flavors, embodies the warmth and joy of the holiday season. While the idea of making plum pudding from scratch might seem daunting, don’t worry! This comprehensive guide will walk you through each step, making the process enjoyable and achievable. Get ready to impress your loved ones with a homemade plum pudding that tastes just like Christmas!

What is Plum Pudding?

Contrary to its name, plum pudding doesn’t actually contain plums. The name originates from the Victorian era when “plum” was a generic term for dried fruits. Today, plum pudding is a steamed dessert made with suet (beef fat), molasses, spices, and a generous amount of dried fruits like raisins, currants, and dates.

Ingredients

This recipe makes a generous pudding, perfect for sharing with family and friends.

For the Pudding:

• 1 cup (225g) suet, finely chopped (or substitute with vegetable shortening)
• 3/4 cup (150g) packed dark brown sugar
• 1/2 cup (120ml) molasses
• 4 large eggs, beaten
• 1/2 cup (120ml) milk
• 1 teaspoon baking soda
• 3 cups (375g) all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 cup (85g) chopped dates
• 1 cup (150g) raisins
• 1 cup (100g) currants
• 1/2 cup (70g) mixed candied peel

For the Brandy Butter (optional):

• 1/2 cup (113g) unsalted butter, softened
• 1 cup (100g) powdered sugar
• 2-3 tablespoons brandy

Christmas Plum Pudding Ingredients

Equipment

• Large mixing bowl
• 1.5-2 liter (6-8 cup) pudding basin or heatproof bowl
• Large pot with a lid
• Parchment paper
• Kitchen string

Instructions

1. Prepare the Pudding Basin: Grease your pudding basin generously with butter. This will prevent the pudding from sticking. Cut a circle of parchment paper larger than the diameter of your basin and a similar size from aluminum foil. Set aside.

2. Combine Dry Ingredients: In your large mixing bowl, whisk together the flour, spices, baking soda.

3. Combine Wet Ingredients: In a separate bowl, cream together the suet and brown sugar until light and fluffy. Gradually beat in the molasses, followed by the beaten eggs one at a time.

4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.

5. Fold in the Dried Fruits: Gently fold in the chopped dates, raisins, currants, and candied peel until evenly distributed.

6. Fill the Pudding Basin: Pour the batter into your prepared pudding basin, filling it about two-thirds full.

7. Create a Steam Cover: Place the parchment paper circle over the basin, followed by the foil. Tie securely around the rim with kitchen string, ensuring it’s airtight.

8. Steam the Pudding: Place an upside-down heatproof plate in the bottom of your large pot. Add enough water to come halfway up the sides of the pudding basin. Carefully lower the basin onto the plate. Bring the water to a boil, then reduce the heat to a simmer. Cover the pot tightly and steam the pudding for 5-6 hours, adding more water as needed to maintain the level.

   Tip: To check if the pudding is cooked, insert a metal skewer into the center. It should come out clean.

9. Cool and Store: Once cooked, carefully remove the pudding basin from the pot and allow it to cool completely. Once cooled, replace the parchment and foil cover and store in a cool, dark place for at least 2 weeks or up to 2 months. This allows the flavors to fully develop.

10. Reheat and Serve: On the day of serving, steam the pudding again for 2-3 hours to reheat. Invert onto a serving platter and enjoy warm with brandy butter.

Steaming Christmas Plum Pudding

FAQs

Can I make plum pudding without suet?

Yes, you can substitute suet with an equal amount of vegetable shortening or grated unsalted butter.

How long can I store plum pudding?

Plum pudding can be stored in a cool, dark place for up to 2 months.

Can I freeze plum pudding?

Yes, you can freeze plum pudding for up to 6 months. Thaw it overnight in the refrigerator before reheating.

Tips and Tricks

• Soaking the Dried Fruits: For an extra juicy pudding, soak the dried fruits in brandy or orange juice overnight.
• Making Ahead: You can make the pudding weeks in advance and store it properly. This actually enhances the flavor!
• Adding a Personal Touch: Get creative and add your own twist to the recipe! You can add chopped nuts, different spices like ginger or cardamom, or even a splash of your favorite liqueur.

Serving Suggestions

Traditionally, plum pudding is served warm with a dollop of brandy butter. However, it can also be enjoyed with custard, whipped cream, or even ice cream.

Conclusion

Making your own plum pudding is a rewarding experience. The aroma that fills your kitchen as it steams, the anticipation as it cools, and finally, the joy of sharing this traditional treat with loved ones make it a truly special holiday tradition. So this Christmas, why not ditch the store-bought version and try your hand at making this classic dessert? You might just surprise yourself!

Don’t forget to check out our other delicious holiday recipes like How to Make Frejon, a traditional Nigerian bean pudding, or How to Make Sheer Khurma, a creamy vermicelli pudding popular in South Asia.