plum pudding

English plum pudding is a traditional Christmas dessert made with dried fruit and served with hard sauce.  It’s an impressive sweet treat the whole family will love.  Best of all, it’s easy to make ahead and enjoy on Christmas Day.

Easy English Plum Pudding

raisins

currants

golden raisins

prunes (chopped)

apricots (chopped)

apple

orange juice

brandy

unsalted butter (softened)

brown sugar (packed)

molasses

orange zest

eggs (at room temperature)

all-purpose flour

breadcrumbs

baking powder

mixed spice

almonds

Prep:

Chop the prunes and apricots into smaller pieces and place in a large bowl.  Peel, core, and dice the apple.  Zest and juice a large navel orange.

Soak:

Stir together all the fruit, orange juice, and brandy until well mixed.  Cover and let stand for at least 1 hour, stirring occasionally.  The fruit will soak up the liquid and become moist and juicy.

Fruit Mixture

Basin:

While the fruit is soaking, generously grease a 1.5-liter (6 1/3 cup) basin with butter, and line the base with a circle of parchment paper.

Cover:

Cut a sheet of parchment paper and a sheet of aluminum foil large enough to cover the top of the basin with a couple inches to spare all the way around.  Lightly butter the parchment, then make a one inch pleat in the center of the paper.  This will allow the paper to expand as the pudding rises.

Basin &amp; Cover

Cream:

Beat the butter in a large mixing bowl with a handheld electric mixer until lightened in color, about 2 minutes.  Add the brown sugar and beat until fluffy.

Wet Ingredients:

Mix in the molasses and orange zest, then add the eggs one at a time, putting a tablespoon of the flour with each egg.  Beat until well blended, scraping down the sides of the bowl as needed.

Dry Ingredients:

Fold in the flour, breadcrumbs, baking powder, and mixed spice until smooth and free from streaks and lumps of unincorporated ingredients.

Add Fruit:

Stir in the almonds and the bowl of soaked fruit, along with any liquid that might be in the bowl.  Mix thoroughly until the fruit is evenly distributed, then pack the batter into the prepared basin.

Making the Pudding

Lay the parchment paper greased side down over the basin, then lay the foil on top.  Press the covering under the lip of the bowl, then tie it securely just under the lip with strong kitchen twine.

Seal:

Trim off the excess so there&#39;s two inches of foil all the way around, then roll up the foil to seal the edges.  Tie an extra piece of twine across the top to make a handle.

Submerge:

Place a sturdy jam jar lid or heatproof saucer in the bottom of a large Dutch oven.  Stand the basin on top of the lid and pour the boiling water around the basin.  The water level should come halfway up the sides of the basin.

Steam:

Cover the pot and bring to a boil, then lower the heat to a simmer and cook for 4 hours.  Add more boiling water as needed.  The pudding is done when it&#39;s a rich dark brown and a skewer inserted in the middle comes out clean.

Cool:

Remove the cover and let the pudding cool completely in the basin.  Cover it with a fresh piece of parchment and foil and store it in a cool place for at least 4 weeks before serving.

Serve:

Reheat by steaming it again for 1 ½-2 hours.  If desired, flame the pudding with additional brandy, garnish with a sprig of holly, and serve with brandy butter.

Steaming the Pudding

Also known as Plum Pudding and Christmas Pudding, this Figgy Pudding is the perfect make-ahead dessert as the flavors only get better over time.  A household favorite for centuries, no traditional Christmas is complete without a Christmas Pudding!

Traditional Figgy Pudding (Christmas Pudding)

currants ((also known as zante raisins))

golden raisins/sultanas

walnuts

brandy ((see blog post section about omitting the alcohol))

salt

mixed spice ((click link to make your

cinnamon

beef suet

dark brown sugar

eggs

apple (, peeled, cored, and grated)

black treacle

lemon

orange

Hard Sauce (,

Place the raisins, sultanas, currants, almonds, and candied citrus peel in a bowl.  Pour the brandy over and stir to combine the mixture.  Cover and let sit overnight to allow the brandy to fully penetrate the fruit.

The next day, place the breadcrumbs, flour, baking powder, brown sugar, and spices in a bowl and stir to combine.In another bowl add the soaked dried fruit mixture, grated apple, black treacle, suet, lemon and orange zest, and egg.  Stir to combine.Add the dry mixture to the fruit mixture and stir to thoroughly combine it.  It will be thick and sticky.Generously butter your 2 liter/3.5 pint pudding mold and scoop the batter into the mold, pressing down and smoothing the top.

Cut a circle out of parchment paper the same diameter as the top of the pudding mold.  Lightly butter the paper and place it, butter side down, on top of the batter.  Next tear off two more pieces of parchment paper large enough to cover the to of the pudding mold and partially down the sides of the mold.  If your pudding mold is small and the batter comes to the top of it, fold a pleat in the center of the parchment papers to allow room for expansion as the pudding cooks.  Trim off excess paper.Secure the paper by folding down the sides and tying securely with a string (to make it easier you can secure it first with a rubber band while you&#39;re tying it and then remove the rubber band).Note:  If your mold comes with a lid as mine does, I still like to adda layer of parchment paper before securing the lid.Bring a large pot of water to a very low simmer.  Place a folded cloth or trivet on the bottom of the pot to prevent the pudding mold from coming in direct contact with the pot in order to prevent scorching.Lower the pudding mold down into the water on top of the folded cloth. The water level should come up to the halfway point of the pudding mold. Cover the pot with the lid.Steam the pudding over very low heat for approximately 8 hours.  The water should not be boiling, it should be steaming.  Check periodically to ensure the water level is still at the halfway point and add more water as needed.The longer the pudding steams the darker in color it will become.

When the pudding is done steaming, carefully lift out the pudding mold and let it sit for 5 minutes.  Then invert the pudding on a plate.  Let it sit until the pudding slides out onto the plate.  Let the pudding cool completely.To store, remove the parchment paper and wrap the pudding with clean parchment paper followed by aluminum foil.  Wrap tightly.  Store it in a cool, dark place, preferably a basement.   If you do not have a cool, dark environment in your home you can keep it in the fridge but make sure it is tightly wrapped in two layers of plastic wrap and some aluminum foil to prevent it from drying out.  Follow these same guidelines along with placing the pudding in a ziplock freezer bag to freeze the pudding.  When you&#39;re ready to serve the pudding you will need to reheat it either by re-steaming it for 30-60 minutes or until heated through or you can also microwave it in a microwave safe container to keep the moisture in.You can light the pudding on fire just before serving (see blog post section on how to light a pudding) and then serve with Hard Sauce (i.e., brandy butter) or powdered sugar, whipped cream, English Custard, ice cream, or lemon sauce. 

I am in the process of making this for the second year, I used most of the elements here and the addition of guiness and rum from a YouTube gentleman who cooked in Buckinham Palace. It’s a terrific recipe and we had not finished it last year when my family was looking forward to the next!

We made this for the first time this year and couldn't be happier with the results.  I even made the homemade candied citrus peels and I agree that it makes a massive difference in the flavor.  This will become a Christmas regular.  Thank you for this wonderful recipe.

Made it 6 weeks ago and ate it Christmas Day. 

I steamed it for ten hours, and then sealed it after cooling with half a cup of brandy. I used a vacuum sealer. 

Christmas afternoon I put the vacuum pack in a sous vide at 192 F for two hours. 

Let it sit then opened the bag. Served with toffee 

This was an easy prep as I imagine steaming it again would be finicky.  The recipe was a bit unclear on how to do this. 

Flavour slightly too heavy on the treacle but otherwise well received.

Phenomenal!  Thank you for inspiring a new annual tradition.

This was a major hit the last two years and we'll be having it again for Christmas this year.  I just wanted to thank you for this superb recipe and so many others that you generously share.

This modern take of the 18th Century holiday plum pudding recipe is made from leftover bread and bursting fruity flavors from dried fruits. Then, topped it with an orange sauce that makes everyone drool over this classic hunter’s pudding over and over again.

Hunter&#8217;s Plum Pudding Recipe

whole wheat bread

nuts

unsalted butter

sugar

½ tsp ground cloves

nutmeg

tsp baking soda

milk

pc egg

orange sauce

Step 1.1

Step 1.2

In a mixing bowl, whisk together butter, sugar, cinnamon, cloves, nutmeg, baking soda, milk, and egg until they are all fully incorporated.

Step 1.3

Add in bread, raisins, and nuts. Toss to coat.

Step 1.4

Carefully pour the mixture into a greased casserole.

Step 1.5

Place inside the preheated oven and bake the pudding for 60 to 70 minutes.

Step 1.6

Let the pudding cool at room temperature. Serve it with orange sauce and enjoy.

Enjoy the warm and fruity flavors of this spiced pudding casserole drizzled with orange sauce. It has cinnamon, cloves, and nutmeg which all go well with raisins, nuts, and bread. Make this comforting and aromatic treat perfect for breakfast, dessert, or snacks.


🔴 Check the full recipe on how to make Hunter's Pudding here: https://recipes.net/dessert/pudding/hunters-pudding-recipe/

Ingredients: 
4 cups day-old whole wheat bread, cubed
1 cup raisins
½ cup nuts, chopped
½ cup unsalted butter, melted
1 cup sugar
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
1 tsp baking soda
1 cup milk
1 egg

To Serve:
orange sauce

⬇️ How to make Hunter's Pudding ⬇️
0:09 Preheat the oven to 325 degrees F.
0:13 In a mixing bowl, whisk together butter, sugar, cinnamon, cloves, nutmeg, baking soda, milk, and egg until they are all fully incorporated.
0:23 Add in bread, raisins, and nuts. Toss to coat.
0:30 Carefully pour the mixture into a greased casserole.
0:34 Place inside the preheated oven and bake the pudding for 60 to 70 minutes.
0:38 Let the pudding cool at room temperature. Serve it with orange sauce and enjoy.


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#hunterspuddingingredients #cinnamonpudding #cinnamonfruitpudding #spicedpudding #spicedpuddingcasserole

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The most viewed plum pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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