Easy Traditional English Plum Pudding
A classic holiday dessert filled with rich flavors of dried fruits and spices, perfect for any celebration.
Ingredients
Wet Ingredients
- 1 cup milk Dairy or plant-based alternatives can be used.
- 2 units eggs
- ¼ cup brandy or rum Optional; can be omitted.
Dry Ingredients
- 1 cup breadcrumbs Can substitute with crushed graham crackers for gluten-free.
- 1 cup mixed dried fruits (raisins, currants, sultanas) Other dried fruits can be used based on preference.
- ½ cup brown sugar
- ½ cup suet or vegetable shortening For a vegetarian option, use vegetable shortening or coconut oil.
- 1 cup all-purpose flour Use gluten-free blend for a gluten-free option.
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
Preparation
- Start by gathering all your ingredients and kitchen tools. Grease your pudding basin.
- In a large mixing bowl, add the breadcrumbs, dried fruits, brown sugar, suet (or shortening), flour, baking powder, cinnamon, nutmeg, and salt. Stir until well combined.
- In another bowl, whisk the milk, eggs, and brandy (if using) until well blended.
- Pour the wet mixture into the dry ingredients and gently fold together until just combined.
- Pour the pudding mixture into the greased basin and smooth the top.
- Cover securely with parchment paper and a layer of foil.
Cooking
- Place the covered basin into a pot of simmering water, ensuring the water level is halfway up the sides of the basin.
- Steam for about 6 hours, checking water levels occasionally.
- After steaming, allow the basin to cool and then refrigerate until ready to serve.
Serving
- When ready to serve, steam the pudding for an additional 2 hours to warm through.
- Carefully unmold onto a plate, slice, and serve warm, with cream, ice cream, or other toppings.
Notes
To keep the pudding fresh, refrigerate tightly covered for up to 2 weeks, or freeze for longer storage. When reheating, steam for 2 hours or microwave portions.