Introduction
Plum pudding, often referred to as Christmas pudding, is a rich, dense, and deeply spiced dessert that has been a cherished part of British holiday traditions for centuries. Despite its name, plum pudding does not always contain plums — the term “plum” historically referred to raisins or other dried fruits. This brandy-soaked version elevates the classic by infusing it with deep, boozy notes, enhancing the pudding’s warmth and complexity. Whether enjoyed on Christmas Day or as a special treat throughout the winter season, this dessert is a symbol of celebration and indulgence.
The History
The origins of plum pudding can be traced back to medieval England, where it evolved from pottage — a thick soup of meat, grains, and dried fruits. By the 16th century, with the increased availability of sugar and dried fruits, the dish transformed into a more recognizable dessert. The 17th and 18th centuries saw the emergence of the steamed pudding we know today, popularized by figures like Mrs. Beeton and later immortalized in literature by Charles Dickens, who famously referred to it as “a speckled cannonball” in A Christmas Carol. The addition of brandy became common in the Victorian era, both for flavor and preservation.
Ingredients Breakdown
This brandy-soaked plum pudding is made from a harmonious blend of ingredients, each contributing to its signature texture and flavor:
- Suet: A traditional fat that adds moisture and a rich texture without making the pudding greasy.
- Dried fruits: A mix of raisins, currants, sultanas, and candied citrus peel for sweetness and chewiness.
- Breadcrumbs: Adds body and helps bind the pudding together.
- Flour: Provides structure.
- Milk: Adds moisture and softens the mixture.
- Eggs: Acts as a binder and contributes to a firm yet tender texture.
- Molasses or treacle: Adds depth, color, and a touch of bitterness to balance the sweetness.
- Spices: Cinnamon, nutmeg, cloves, and allspice give the pudding its warm, festive flavor profile.
- Orange zest: Brightens the flavor and adds a fresh citrus note.
- Brandy: Soaks into the pudding, enhancing flavor and preserving it for weeks or even months.
Step-by-Step Recipe
- Prepare the dried fruits: In a bowl, combine raisins, currants, sultanas, and chopped candied peel. Pour over enough brandy to just cover the mixture. Cover and let soak overnight or up to a week in the refrigerator.
- Mix the dry ingredients: In a large bowl, sift together flour, breadcrumbs, baking powder, cinnamon, nutmeg, cloves, and allspice.
- Combine wet ingredients: In another bowl, whisk together eggs, milk, molasses or treacle, and orange zest until well combined.
- Assemble the pudding: Stir the soaked fruits and any remaining brandy into the wet mixture. Add the dry ingredients and mix well until everything is fully incorporated.
- Steam the pudding: Transfer the mixture into a greased pudding basin. Cover with parchment paper and foil, securing with a string. Place in a large pot with enough boiling water to reach halfway up the basin. Steam for about 6 hours, checking and replenishing water as needed.
- Cool and store: Once cooked, let the pudding cool completely. Store in a cool, dry place and periodically brush the top with a bit more brandy to keep it moist and flavorful.
- Reheat before serving: Steam the pudding again for 2–3 hours before serving. Alternatively, microwave on medium power in short bursts until warm.
Tips
- Soaking the fruits for several days intensifies the flavor and makes the pudding even more moist and aromatic.
- Use freshly grated spices for a more vibrant flavor profile.
- For a deeper color and richer taste, use black treacle instead of molasses.
- If you don’t have a pudding basin, you can use a heatproof bowl with a tight-fitting lid or even a slow cooker with a steaming basket.
- Always check the water level during steaming and add more boiling water if necessary to avoid burning the pot or undercooking the pudding.
- Wrap the top of the basin with extra foil if condensation threatens to drip into the pudding.
Variations and Customizations
While the traditional brandy-soaked plum pudding is a classic, there are many ways to personalize it to suit your tastes:
- Alcohol-Free Version: Substitute brandy with apple juice, orange juice, or strong tea for a non-alcoholic alternative.
- Nutty Addition: Fold in chopped walnuts, pecans, or hazelnuts for added crunch and richness.
- Chocolate Twist: Add dark chocolate chunks for a decadent twist that pairs beautifully with the spices.
- Fruity Upgrade: Add chopped dried apricots, figs, or dates for a different flavor profile.
- Gluten-Free Option: Use gluten-free flour and breadcrumbs to make the pudding safe for those with dietary restrictions.
- Modern Presentation: Serve in individual ramekins for a contemporary twist.
Health Considerations and Nutritional Value
Plum pudding is a rich dessert, so it’s best enjoyed in moderation. Here are some nutritional considerations:
- Calories: One serving (about 1/12th of the pudding) can range from 300 to 400 calories, depending on portion size and ingredient choices.
- Sugar: High due to the dried fruits and molasses, but it contains no added refined sugar.
- Fat: Mainly from suet and eggs; you can use vegetable suet for a lower saturated fat option.
- Fiber: Rich in fiber thanks to the dried fruits and whole grains, which supports digestive health.
- Vitamins & Minerals: Contains iron, potassium, and some B-vitamins from the fruits and eggs.
- Alcohol: While most of the alcohol cooks off during steaming, a small amount may remain, so it should be consumed with caution by children or those avoiding alcohol.
Ingredients
- 1 cup raisins
- 1 cup currants
- 1 cup sultanas
- ½ cup chopped candied mixed peel
- ½ cup brandy (plus extra for soaking and feeding the pudding)
- 1 cup all-purpose flour
- 1 cup fresh breadcrumbs
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- 3 large eggs, beaten
- ½ cup milk
- ¼ cup molasses or black treacle
- Zest of 1 orange
- 2 tbsp finely chopped suet or vegetable shortening
Directions
- In a large bowl, combine raisins, currants, sultanas, and candied peel. Pour in ½ cup brandy and toss to coat. Cover and refrigerate overnight or up to a week.
- In a separate bowl, sift together flour, breadcrumbs, baking powder, cinnamon, nutmeg, cloves, and allspice.
- In another bowl, whisk eggs, milk, molasses or treacle, and orange zest until smooth.
- Add soaked fruits (along with any remaining brandy) to the egg mixture and stir well.
- Fold in the dry ingredients and su
