Picture a warm, inviting kitchen filled with the rich, spicy aroma of cinnamon and nutmeg.
There’s something about plum pudding that speaks of tradition and comfort, and the best part? It’s surprisingly simple to make.
As the ingredients meld and evolve during the slow steaming process, a delightful transformation occurs, creating a dessert that’s both indulgent and heartwarming.
Let’s bring this classic British treat to life and savor its timeless charm.
Kitchen Tools Required
- 1 large mixing bowl
- 1 small mixing bowl
- 1 wooden spoon
- 1 pudding basin or heatproof bowl
- 1 large saucepan or stockpot
- 1 piece of parchment paper
- 1 piece of aluminum foil
- 1 string
- 1 grater
- 1 steamer rack or trivet
Ingredients
- 225 grams self-raising flour
- 100 grams breadcrumbs
- 225 grams suet or butter, grated
- 350 grams mixed dried fruit
- 100 grams dark brown sugar
- 100 grams sultanas
- 100 grams raisins
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 tablespoon black treacle
- 150 ml milk
- 3 tablespoons brandy
- 3 large eggs, beaten
- 1 orange, zested
- 1 lemon, zested
Cook & Prep Time
To efficiently manage your time while preparing and cooking plum pudding, here’s a suggested timeline that incorporates the prep work, cooking activities, and additional time for reading and organizing:
Day 1: Preparation and Cooking
Preparation and Reading Time (30 minutes):
- 0:00 – 0:10: Read through the entire recipe and gather all necessary equipment and ingredients.
- 0:10 – 0:30: Prepare ingredients (grate suet or butter, zest orange and lemon, etc.).
Mixing and Assembly (20 minutes):
- 0:30 – 0:40: Mix dry ingredients in a large bowl.
- 0:40 – 0:45: Blend wet ingredients in a small bowl.
- 0:45 – 0:50: Combine wet and dry ingredients, mix thoroughly.
Assembling and Steaming (10 minutes for assembly, 4 hours for cooking):
- 0:50 – 1:00: Grease the pudding basin, fill with mixture, cover, and secure with string.
- 1:00 – 1:10: Set up the saucepan with the steamer rack, place the pudding basin, and add water.
- 1:10 – 5:10: Bring water to boil, then reduce heat and steam the pudding for 4 hours, maintaining water level.
Day 2: Resting and Reheating
Resting Time (24 hours):
– 5:10 – 29:10: Allow the pudding to cool and rest for 24 hours to develop flavor.
Day 3: Serving Preparation
Reheating and Serving (1-2 hours for reheating):
- 29:10 – 31:10: Reheat the pudding by steaming it for 1-2 hours on the day of serving.
- 31:10 – 31:30: Optional: Pour warm brandy over the pudding and flame it for a traditional presentation.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Combine self-raising flour, breadcrumbs, grated suet or butter, mixed dried fruit, dark brown sugar, sultanas, raisins, mixed spice, ground cinnamon, and ground nutmeg in a large mixing bowl.
Blend black treacle, milk, brandy, beaten eggs, orange zest, and lemon zest in a small mixing bowl.
Pour the wet mixture into the dry ingredients and stir until well combined.
Grease the pudding basin or heatproof bowl and fill it with the pudding mixture.
Cover the basin with parchment paper, then aluminum foil, and secure with a string.
Place the basin on a steamer rack or trivet inside a large saucepan or stockpot and fill with water halfway up the basin.
Bring the water to a boil, reduce heat, and steam the pudding for 4 hours, maintaining water level by adding boiling water as needed.
Remove pudding from the saucepan, allow to cool, and rest for 24 hours.
Serving Tips
- Brandy Butter: A classic accompaniment that adds a rich, creamy, and boozy touch to each bite of the plum pudding.
- Custard Sauce: Pour over the pudding for a smooth and creamy contrast to its dense texture.
- Whipped Cream: Light and airy, it balances the heaviness of the pudding with a touch of sweetness.
- Vanilla Ice Cream: The cold and creamy nature complements the warm and spicy flavors of the pudding.
- Caramel Sauce: Drizzle over the top for an extra layer of sweetness and a hint of caramelized flavor.
Storage
Store plum pudding wrapped tightly in plastic wrap or foil in a cool, dry place.
For longer storage, keep it in the fridge.
Alternatively, freeze it for up to a year.
Freezing
To freeze plum pudding, wrap it tightly in plastic wrap and aluminum foil after cooling.
Store in an airtight container for up to three months.
Thaw overnight before reheating.
Reheating
To reheat plum pudding, steam it for 1-2 hours on the serving day.
This guarantees it retains moisture and flavor.
Optionally, pour warm brandy over before serving for a traditional flair.
Final Thoughts
Plum pudding, a classic British dessert, is a delightful treat often enjoyed during festive occasions.
The preparation may seem time-consuming, but the end result is well worth the effort.
This dessert is best made in advance to allow the flavors to fully develop.
When serving, consider adding a touch of theatrics by pouring warm brandy over the pudding and lighting it for a spectacular presentation.
Enjoy this rich and flavorful dessert with friends and family to create cherished memories.
Frequently Asked Questions
Can I Use a Different Type of Dried Fruit in the Recipe?
Yes, you can substitute different dried fruit, such as cranberries or apricots, for a unique twist. Confirm the total weight remains 350 grams. Chop larger fruits finely for even distribution, enhancing the dessert’s presentation and flavor balance.
Is There a Substitute for Black Treacle in the Pudding?
You can substitute black treacle with a mix of 1 tablespoon molasses and 1 teaspoon golden syrup. This combination maintains the pudding’s rich flavor and color, ensuring an authentic taste while offering an artistic presentation of your dessert.
How Do I Ensure the Pudding Doesn’t Become Too Dry?
You can prevent dryness by maintaining water levels during steaming and not overcooking. Guarantee your mixture is well-combined with precise measurements. Consider artistic garnishes like candied citrus or fresh berries for a visually appealing presentation.
Can I Make a Vegan Version of Plum Pudding?
Absolutely, you can! Substitute suet with vegan butter, use plant milk, and replace eggs with flaxseed meal (1 tablespoon flaxseed + 2.5 tablespoons water per egg). Confirm your dried fruits and sugar are vegan-friendly for a perfect result.
What Is the History Behind Plum Pudding in British Cuisine?
You’ve got to explore British culinary history to understand this dessert. It originated in medieval England, evolving from a porridge-like dish into a festive pudding. Its blend of spices and fruits symbolizes prosperity and celebration.
Plum Pudding
Equipment
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Wooden spoon
- 1 pudding basin or heatproof bowl
- 1 large saucepan or stockpot
- 1 piece of parchment paper
- 1 piece of aluminum foil
- 1 string
- 1 Grater
- 1 steamer rack or trivet
Ingredients
- 225 grams self-raising flour
- 100 grams breadcrumbs
- 225 grams suet or butter grated
- 350 grams mixed dried fruit
- 100 grams dark brown sugar
- 100 grams sultanas
- 100 grams raisins
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 tablespoon black treacle
- 150 ml milk
- 3 tablespoons brandy
- 3 large eggs beaten
- 1 orange zested
- 1 lemon zested
Instructions
- In a large mixing bowl, combine the self-raising flour, breadcrumbs, grated suet or butter, mixed dried fruit, dark brown sugar, sultanas, raisins, mixed spice, ground cinnamon, and ground nutmeg.
- In a small mixing bowl, blend together the black treacle, milk, brandy, beaten eggs, orange zest, and lemon zest.
- Pour the wet mixture into the dry ingredients and stir with a wooden spoon until well combined.
- Grease the pudding basin or heatproof bowl and fill it with the pudding mixture.
- Cover the basin with a piece of parchment paper, then a piece of aluminum foil, and secure it with a string.
- Place the basin on a steamer rack or trivet inside a large saucepan or stockpot and fill with water until it reaches halfway up the basin.
- Bring the water to a boil, then reduce the heat and steam the pudding for 4 hours, ensuring the water level is maintained by adding more boiling water as needed.
- Remove the pudding from the saucepan and allow it to cool before resting it for 24 hours.
Notes
