Print

Traditional English Plum Pudding with Brandy Butter Sauce

Close-up of a rich, dark slice of plum pudding generously covered in pouring custard.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a classic, rich, steamed English plum pudding, perfect for holiday celebrations, served with a simple brandy butter sauce.

Ingredients

Scale
  • 175 g suet
  • 175 g dark brown sugar
  • 175 g dried mixed fruit (raisins, currants, sultanas)
  • 175 g fresh breadcrumbs
  • 50 g plain flour
  • 1 tsp ground mixed spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 large egg, lightly beaten
  • Grated zest of 1 lemon
  • 50 ml black treacle or molasses
  • 50 ml stout or dark ale
  • 50 ml brandy or dark rum, plus extra for soaking
  • For the Brandy Butter Sauce: 100 g softened unsalted butter
  • 100 g icing sugar
  • 2 tbsp brandy

Instructions

  1. Grease a 1.2 litre pudding basin and line the base with a circle of baking parchment.
  2. In a large bowl, mix the suet, brown sugar, dried fruit, breadcrumbs, flour, mixed spice, cinnamon, and nutmeg.
  3. In a separate small bowl, mix the egg, lemon zest, treacle, stout, and 50 ml of brandy.
  4. Pour the wet ingredients into the dry ingredients and mix well until everything is combined into a stiff batter.
  5. Spoon the mixture into the prepared pudding basin, leaving about 1 cm space at the top.
  6. Cover the basin tightly with a double layer of foil, pleated in the center to allow for expansion. Tie securely around the rim with string. Make a string loop over the top for easy lifting.
  7. Steam the pudding in a large saucepan containing simmering water that comes halfway up the side of the basin. Cover the saucepan.
  8. Steam for 5 to 6 hours, checking the water level occasionally and topping up with boiling water as needed.
  9. Alternatively, cook in a slow cooker on low for 8 hours.
  10. To serve, carefully remove the foil and invert the pudding onto a serving plate.
  11. To make the sauce, beat the softened butter and icing sugar together until pale and creamy. Stir in the 2 tablespoons of brandy.
  12. Warm the pudding slightly before serving, then pour extra warmed brandy over the top and set alight if desired. Serve immediately with the brandy butter sauce.

Notes

  • For best flavour, prepare the pudding a few weeks in advance. If doing so, pour a little extra brandy over the top before covering and storing in a cool, dark place.
  • If you do not have suet, you can substitute it with an equal weight of chilled, grated vegetable fat.
  • If you prefer a lighter texture, you can substitute the stout with orange juice.

Nutrition

Find it online: https://cookifyme.com/traditional-plum-pudding-recipe-2/