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Christmas Plum Pudding

The Editors
Category
Puddings and Custards
Course
Desserts
Occasions
Christmas
Preparation Method
Steam
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A Christmas plum pudding (also called figgy pudding) is divine—dark, moist, rich, and fruity. This steamed pudding recipe was adapted from Fannie Farmer’s “English Plum Pudding I” from the 1918 edition of her cookbook, the last one she wrote.

Rest assured: This recipe does not use suet like the old English Christmas puddings. The word “plum” in plum pudding was a generic term for any dried fruit—most commonly raisins and currants, with prunes and other dried, preserved or candied fruit added when available.

A pudding is “steamed” so it’s cooked on the stove, not in the oven. It takes time to make, but that rich flavor is worth the wait—and it makes the whole house smell like Christmas! Puddings are often made in pudding molds (like a bundt cake mold) but a special mold is not necessary. Puddings used to be cooked in cloth bags! If you don’t have a mold, we’d suggest a large stainless steel bowl. Even an aluminum can would do. You’ll also need a deep stockpot or an old Lobster pot, and some kitchen string.

This recipe is very flexible. In terms of the ingredients, if you don’t like (or don’t wish to buy) the citron or candied peel, you can always add more raisins or currents. And if you don’t want to include brandy, substitute with grape juice.

On the side, we’ve included a recipe for a foamy sauce. Traditionally, the Christmas pudding was dressed with warm brandy which was set alight. Due to safety/fire concerns, this is less common today. Plum pudding is usually served with either a hard sauce(usually brandy butter or rum butter), cream, ice cream, or custard. Your choice!

Plum Pudding

Ingredients
Unsalted butter (for mold)
1-1/2 cups fine stale breadcrumbs
1 cup all-purpose flour
1/2 cup milk, scalded
1/2 cup shortening, chilled very cold and cut into pieces
1/4 cup granulated sugar
8 ounces raisins (just shy of 1-1/2 cups), chopped
4 ounces dried figs (about 3/4 cup), chopped
4 ounces dried currants (about 3/4 cup), chopped
1 ounce citron, finely diced (or mixed candied peel)
1/8 cup brandy (or grape juice)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1/4 teaspoon ground mace
1/8 teaspoon kosher or sea salt
2 large eggs, beaten
Instructions

Butter your pudding mold or a stainless steel bowl.

Stir the flour, spice, breadcrumbs and sugar in a large mixing bowl. Tip in the fruit and peel or citron, then stir well to combine. Add the remaining ingredients and beat until thoroughly combined

Spoon the mixture into your mold or stainless steel bowl and press down well, leaving room for the pudding to rise a little during steaming. Cover with buttered parchment paper and then cover with foil (or, a pudding cloth if you have one) and tie securely with string. 

Stand the mold or bowl on an upturned saucer in a deep stockpot and half fill with boiling water. Cover tightly and steam for 6 hours, topping up the water as necessary. Leave to cool in the pan.

Remove the pudding from the pan and remove the parchment paper and foil/cloth. Then cover with fresh greaseproof parchment paper and foil or cloth. Store your pudding in a cool, dry place. 
You can feed it with a few tablespoons of brandy once in a while to keep in moist.

Before serving, steam the pudding again in a bath of simmering water until the pudding is losse enough to turn onto a plate.

(If needed, you can further heat in the microwave before serving.)

Foamy Sauce

Ingredients
1/2 cup (1 stick) unsalted butter, softened
1 cup confectioners’ sugar
1 large egg, beaten
2 tablespoons brandy (or vanilla)
Instructions

Cream together the butter and sugar until light and fluffy; then add in the beaten egg and brandy (or vanilla). Transfer to the top of a double boiler and heat over simmering water, stirring continuously, until warm and thickened. Spoon over sliced pudding.

About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Whitewolf (not verified)

2 years ago

Plum pudding is not the same as figgy pudding, which is made with figs only. Plum pudding does not have figs in the recipe as yours has.

Clyde Clarke (not verified)

3 years ago

You list SUET in the instructions, BUT NOT, in the ingredients. What is the Correct Answer. Too Suet or Not to Suet. if so how much?

Hi, Clyde. Thanks for the laugh! The correct answer is: not to suet. We have updated the recipe.

Suet is beef fat, usually leaf lard from around kidneys as it is more solid.