Easy Traditional Christmas Plum Pudding Recipe

As a seasoned time traveler, I’m bringing back a blast from the past – the traditional Christmas plum pudding recipe.

This easy recipe, steeped in history, is ripe for reinvention.

I’ve dusted off the cobwebs, added a modern twist, and streamlined the steps for today’s innovative cooks.

No need for fuss or frills, just simple, straightforward instructions that’ll lead you to a show-stopping dessert.

So, let’s blend the old with the new and fill our homes with the rich, fruity aromas of Christmas past.

Remember, it’s not just a pudding, it’s a tradition with a twist.

The History of Plum Pudding

Before we delve into the recipe, let’s embark on a quick journey through the history of plum pudding, a dish that’s been served up at Christmas feasts for centuries.

Originating in Medieval England, the traditional plum pudding was a staple of the holiday season.

Every Victorian era family had its own cherished family recipe, often passed down through generations.

These old recipes were mixed on Stir-Up Sunday, a tradition still alive today.

The Christmas plum pudding recipe even found its way into literature, being famously mentioned in Dickens’ ‘A Christmas Carol.’

Today, the British Christmas pudding continues to evolve, yet stays true to its traditional roots.

Essential Ingredients for Plum Pudding

So, what do I need to make a traditional Christmas plum pudding?

First and foremost, you’ll need an assortment of dried fruit. I prefer a combination of golden raisins, currants, and a bit of candied citrus peel.

Add to that some ground almonds for texture, and dark brown sugar for a rich sweetness.

Bread crumbs are essential too, they give the plum pudding its unique, dense texture.

Don’t forget the baking powder, it’s what makes the pudding rise.

Lastly, for a truly festive touch, brandy butter is a must. This rich, boozy spread is what sets a Christmas plum pudding apart from any other.

With these essential ingredients, your plum pudding recipe is set to impress.

Choosing the Right Plums

Now, let’s talk about the most crucial part of the recipe – selecting the right plums.

For the best Christmas pudding recipe, you should opt for juicy, ripe plums.

They’re the heart of the plum pudding, giving it a rich, fruity flavor that’s a highlight of any Christmas dinner.

I prefer to use a mixture of different varieties to create a more complex taste profile.

After choosing the right plums, combine them with your dry ingredients in a large mixing bowl.

Then, use a food processor to ensure the fruit mixture is evenly distributed throughout your pudding mixture.

This little tweak from the original recipe will guarantee a pudding that’s moist and bursting with flavor, a showstopper at your Christmas feast.

Preparing Your Plums

I’ll start by thoroughly washing the chosen plums and then cutting them into small pieces, removing any pits in the process.

I’ll place these plum pieces in a large bowl.

Now, let’s bring a little innovation into our figgy pudding recipe, hailing from medieval times.

I’ll add orange juice and zest, along with lemon juice and zest to the plums.

The citrusy tones will elevate the flavor of our pudding batter.

Stir these ingredients using a wooden spoon, ensuring every piece of plum is beautifully coated.

We’re not just preparing plums, we’re infusing them with a rich, zesty tang.

Lastly, I’ll toss in some finely chopped fruit peel, a traditional ingredient that adds a festive touch.

This step will ensure a flavorful and memorable plum pudding.

Gathering Your Spices

Next, we’re going to round up an aromatic mix of spices to really bring our plum pudding to life.

Christmas time is the perfect moment to delve into the traditional way of making Irish plum pudding.

And what’s more traditional than gathering your spices?

I usually start by preparing a separate bowl for my spices.

This includes the fiery stem ginger, which I find adds a delightful warmth to the pudding.

I also love the scent of cinnamon and cloves wafting around my kitchen on Christmas day.

Once your spices are gathered, you can cream butter into your pudding bowl, ensuring a smooth mixture.

Now it’s time to pour your spices into the pudding mold, blending them into the mix and enveloping your kitchen with their enticing aroma.

Picking the Perfect Bread

Choosing the right bread for your plum pudding is crucial, and I’ve found that stale bread works best for this traditional recipe.

It’s the perfect sponge for soaking up the brandy custard and brandy cream sauce, enhancing the Christmas morning experience.

For the easy traditional Christmas plum pudding recipe, a dense bread, such as a day-old baguette or sourdough, works best.

On Stir Up Sunday, start preparing your ingredients.

When steam pudding in a pudding steamer, the bread will give your pudding a moist yet firm texture that’s perfect for holding the Christmas coins.

Drizzle warm brandy sauce over the top for a festive treat that says ‘Merry Christmas’ in every bite.

Remember, the right bread can make or break your pudding experience.

A Note on Suet

Let’s dive into the topic of suet, an essential component that I can’t overlook in our traditional Christmas plum pudding recipe.

This fatty ingredient, often a bit intimidating, is actually the best part.

It gives our pudding a unique, rich flavor that no member of the family can resist.

When adding suet, ensure it’s finely chopped and mixed thoroughly with the other ingredients in a large pot.

The worst case scenario is lumpy suet in your pudding!

Now, into small pudding basins goes our mixture, topped with a double layer of greaseproof paper and a pudding cloth.

This setup prevents the boiling water from seeping in during the steaming process.

Remember, it’s all about perfecting each step to create a festive masterpiece.

Making the Pudding Batter

Having prepared our suet, I’m now ready to guide you through the process of making the pudding batter.

First, line the insides of a large bowl with parchment paper.

In another bowl, mix the suet with your room temperature ingredients. Gently pour this mixture into the lined bowl.

For a whimsical touch, embed a silver coin into your batter.

Now, cover the top of the bowl with a small plate to retain moisture.

Ensure there’s enough water at the bottom of the pot to steam the pudding.

Place the bowl on the side of the pot, allowing the steam to permeate through. Monitor the process carefully.

When the pudding batter has thickened to your liking, serve it with a dollop of whipped cream.

Enjoy your innovative take on this classic festive dish!

The Role of Eggs

Incorporating eggs into the pudding mix, I find they act as a crucial binder, pulling all the individual ingredients together into a cohesive batter.

It’s a task I do with care, for the first time, in my cool, dry kitchen, placing the batter into an aluminum foil-lined bowl.

The second time I use eggs is a family member tradition, stirring them in for good luck.

I imagine the dining room filled with laughter as we slice into the pudding, a sprig of holly on top, dollops of ice cream melting on the side.

Lastly, the eggs create a rich, moist texture that stands up to reheating in the microwave oven.

Properly done, the pudding retains its luxury, proving the versatility and importance of eggs in this recipe.

Mixing Your Dry Ingredients

After we’ve properly used the eggs, it’s now time to focus on mixing our dry ingredients, which is another critical step in crafting this traditional Christmas plum pudding.

Start by combining all your dry ingredients in a bowl. Remember, we’re aiming for a dark color that speaks to our pudding’s rich flavor.

Next, add a little bit of hot water, just enough to moisten the ingredients.

You’ll want to ensure the water level reaches the halfway point of your dry ingredients.

Now, cover the bowl with layers of plastic wrap and tin foil, then store it in a cool place.

I did this last Sunday, and by the next day, the ingredients had perfectly melded together.

This meticulous process guarantees a plum pudding that’s both traditional and innovative.

Combining Wet and Dry Ingredients

Now that we’ve got our dry mix all set, it’s time to plunge into the exciting part of blending these dry ingredients with our previously prepared wet mix.

I know it might seem like you’re navigating through a crown of thorns, but trust me, this step is easier than it looks.

You’ll want to gradually pour your wet mix into the dry mix, stirring constantly to ensure a smooth, unified blend.

This process is crucial for achieving the proper texture in our plum pudding.

It’s like forging a harmonious relationship between the ingredients, each one contributing its unique qualities to the mix.

The Importance of Soaking

Before we move on to baking, there’s a crucial step in plum pudding preparation that I can’t stress enough – soaking.

This step involves immersing your dried fruits in alcohol, typically brandy or beer, for a considerable duration.

It’s not just a traditional whim, but a strategic move to enhance the overall flavor profile of the pudding.

The soaking process allows the dried fruits to absorb the alcohol, rendering them plump and juicy.

This infuses the pudding with a rich, deep flavor that’s truly unparalleled.

Furthermore, the alcohol acts as a preservative, ensuring your pudding stays fresh for longer.

Prepping the Pudding Basin

Once you’ve soaked your fruits for a sufficient amount of time, it’s time for me to guide you through the next step – getting your pudding basin ready.

This step is quite critical for a perfect pudding texture. Begin by lightly greasing the basin with butter.

It ensures your pudding doesn’t stick and comes out in one lovely piece.

Next, cut a circle of parchment paper, slightly larger than the basin’s mouth.

This technique, known as a cartouche, is a simple but clever innovation that keeps the moisture in and ensures a soft, dense pudding.

Filling the Pudding Basin

After preparing the basin, I’m ready to guide you on how to properly fill it with our deliciously soaked fruits.

Start by spooning the mixture into the basin, press down firmly to ensure there are no air pockets.

This gives our pudding a consistent texture.

Next, take a piece of parchment paper, large enough to cover the basin with some overhang.

Create a pleat in the center – this allows for expansion while the pudding cooks.

Secure it with a piece of string around the rim of the basin. Finally, cover with foil and tie again.

The Art of Steaming

Now, let’s tackle the crucial step in making our plum pudding – the art of steaming. It’s not as intimidating as it sounds.

First, you’ll need a large pot with a tight-fitting lid. Place a trivet or a folded kitchen towel at the bottom of the pot.

This prevents direct contact between the pudding basin and the pot, ensuring even heat distribution.

Fill the pot with water until it’s halfway up the sides of the pudding basin. Bring it to a gentle simmer.

It’s crucial to maintain this simmer throughout the process – remember, we’re steaming, not boiling!

Keep an eye on the water level. If it gets low, add more boiling water.

After about six hours, your pudding is done! Voila! The art of steaming, demystified.

Time and Temperature Guide

While I’ve stressed the importance of maintaining a gentle simmer for about six hours, it’s equally vital to consider the specific time and temperature guide for our Christmas plum pudding recipe.

Your focus should be on precision.

Aim for a consistent temperature of 100°C (212°F) during the simmering process.

It’s ideal to use a digital cooking thermometer for accuracy.

Remember, the goal is to cook the pudding slowly, allowing flavors to meld and enrich over time.

Should you need to reheat the pudding, a temperature of 150°C (300°F) should be maintained for about an hour.

This ensures the pudding warms through evenly.

The temperature and time guide is crucial to achieving the perfect texture and flavor for your traditional Christmas plum pudding.

So, be meticulous and patient; the result is well worth it.

Checking the Pudding’s Doneness

I’ve found that a skewer-test is a reliable method to check if your Christmas plum pudding is thoroughly cooked.

It’s an old-school trick but works wonders every time.

Once the suggested cooking time has elapsed, carefully remove the pudding from the steamer, then, using a clean skewer, gently pierce the center of the pudding.

If the skewer comes out clean, your pudding is done. If not, it’s a clear sign that the pudding needs more time in the steamer.

Cooling and Unmolding the Pudding

After ensuring the perfect doneness of your pudding, it’s time to let it cool and then move on to the unmolding process.

This is critical, as hasty handling could ruin your hard work.

Let your Christmas plum pudding cool for at least five minutes before starting the unmolding process.

Use a thin knife to gently separate the pudding from the sides of the bowl.

Place a serving plate on top of the bowl and quickly flip it over. If it doesn’t come out immediately, don’t panic.

Give it a gentle shake or two, it should slide right out. Remember, patience is key here.

Once unmolded, let it cool completely before serving.

This ensures that the flavors have time to meld together, giving you a delectably moist and rich pudding.

Traditional Pudding Sauce Options

Now that we’ve got our pudding ready, let’s dive into some delicious traditional sauce options that can truly elevate its flavors.

Our first contender is the classic hard sauce.

This velvety blend of butter, sugar, and brandy is an age-old favorite and can add a delightful richness to our pudding.

Second, we’ve the custard sauce; its creamy texture and vanilla essence can create a harmonious balance with the dense pudding.

For the adventurous, a fruity orange sauce could be a bright, tangy complement.

Lastly, a caramel sauce, with its deep, sweet notes, can bring a modern twist to the traditional dessert.

Making the Classic Brandy Sauce

Let’s get started on that classic brandy sauce everyone’s been raving about.

First, gather 1 cup of whipping cream, 2 tablespoons of sugar, and 1/4 cup of your favorite brandy.

Now, keep in mind, the choice of brandy can make or break this sauce, so opt for a good quality one. It’s worth it, I promise!

Next, heat the cream and sugar in a saucepan over medium heat. Stir it constantly until the sugar dissolves completely.

Once it’s smooth, remove the pan from the heat and whisk in the brandy.

That’s it! You’ve just made a rich, creamy, and luscious brandy sauce that’ll give your Christmas plum pudding an extra kick.

Serving Your Plum Pudding

Once my Christmas plum pudding is perfectly cooked, I can’t wait to dish it out, drizzled generously with the homemade brandy sauce.

But, there’s an art to serving it just right. I begin by gently loosening the pudding from the sides of the basin.

Then, I place a serving plate on top and invert the basin, allowing the pudding to slide out seamlessly. If it’s stubborn, I give it a gentle shake.

For an innovative touch, I top it with a sprig of holly.

Now, here’s the showstopper: I warm some extra brandy, ignite it carefully, and pour the flaming brandy over the pudding right before serving.

This dramatic flourish, known as ‘flaming the pudding’, adds a festive sparkle, and the warm brandy enhances the rich flavors.

Storing Leftover Pudding

So, what happens if you have any leftover Christmas plum pudding after the festive feast? Don’t fret! It’s actually quite easy to store.

First, let it cool completely. Then, wrap it tightly in plastic wrap and store it in the refrigerator.

Your pudding should last up to a week this way.

If you want it to last longer, you can also freeze it. Just make sure it’s wrapped securely and place it in a freezer-safe container.

It can remain frozen for up to three months.

To serve, simply defrost in the fridge overnight and reheat gently.

By doing this, you’ll be able to enjoy the robust flavors of your homemade Christmas plum pudding even after the holidays.

Reheating Your Plum Pudding

After storing your plum pudding, you might be wondering how to properly reheat it for another serving.

Well, it’s quite simple and there’s no need for worry.

I prefer using a steamer, although you can also use an oven.

If you’re going for the steamer, place the pudding in for approximately 2 hours at a steady simmer.

If you’ve opted for the oven, wrap the pudding in foil and set the temperature at 150°C.

Leave it in for about 3 hours. It’s crucial to ensure the pudding is heated through completely, so test it in the middle with a skewer.

If it comes out hot, your pudding is ready to serve.

Enjoy the warmth and sumptuous taste of your reheated plum pudding, as if it was freshly made.

Customizing Your Plum Pudding

Now, let’s dive into how you can add a personal touch to your plum pudding.

The beauty of this traditional dessert is its versatility. You can tweak the dried fruit mix to match your preference.

Try using dried apricots, figs, or cherries for a unique flavor profile. If you’re a chocolate lover, add in some dark chocolate chips.

The spices can also be adjusted. Consider adding a pinch of cardamom or star anise for an exotic twist.

For a boozy kick, soak the fruits in your favorite rum, brandy or whisky.

Adding a surprise element, like a silver coin, is another fun tradition.

Remember, it’s your pudding, so don’t be afraid to experiment and make it your own.

Troubleshooting Common Issues

Despite our best efforts, sometimes things can go awry when we’re baking our customized plum pudding.

If the pudding’s texture is too dry, it’s likely that it was overcooked.

To prevent this, make sure you’re checking it regularly during the cooking process.

A soggy pudding, on the other hand, might be the result of adding too much liquid.

Ensure you’re following the recipe’s measurements precisely.

If the pudding isn’t rising, the culprit could be old baking powder. Always use fresh ingredients for the best results.

Lastly, if the flavor isn’t as rich as you’d like, try adding more spices or a dash of brandy.

Baking is a science, but with a little troubleshooting, you can perfect your plum pudding.

Tips to Remember

The Christmas plum pudding recipe weaves together a tapestry of flavors and timeless tradition.

The infusion of orange zest and lemon zest adds a citrusy brightness that dances harmoniously with the richness of ground almonds.

As the mixture comes together, each ingredient contributes its unique essence, creating a symphony of taste that warms the soul.

Placing the bowl in a cool dry place allows the flavors to meld and intensify, ensuring a decadent culmination.

Even in the worst-case scenario, where the anticipation seems to stretch, the end result is a triumph— a festive plum pudding that embodies the essence of Christmas, a culinary masterpiece deserving of its place at the heart of holiday celebrations.

So there you have it, my easy traditional Christmas plum pudding recipe.

With the right plums, spices, and a bit of patience, you’ll have a delicious dessert that’s sure to wow your guests.

Don’t worry if you have leftovers, they store and reheat beautifully.

Feel free to play around with the recipe too, making it your own. Remember, a bit of troubleshooting is part of the fun.

Happy baking and enjoy your plum pudding!

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