xmas plum pudding recipe

Written BySheba G Updated On
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The Best xmas plum pudding recipe

Christmas plum pudding is one of those recipes that just feels like home—something warm, rich, and deeply satisfying that comes together with love, even if it takes a little extra time. There’s something about the way the spices—nutmeg, cinnamon, allspice—mix with the plums and raisins, then get baked until it’s tender and fragrant, that makes it feel like a tradition. I started making it when my mom taught me how to fold in the soaked suet and dried fruits, and now it’s a staple every holiday season. My kids love the way it’s sweet but not too sweet, the way it’s chewy yet fluffy, and the fact that it’s always a hit with guests—even picky eaters. It’s not just dessert; it’s something you can enjoy year-round, especially if you make it with less sugar or more whole grains. The health benefits are real too. Plums are packed with fiber and vitamins, and the spices add antioxidants that help with digestion and immunity. Plus, it’s a great way to use up seasonal fruits and dried goods. It’s not just a recipe—it’s a memory, and it’s something that makes the holidays feel fuller, whether you’re serving it at a family gathering or keeping a small batch in the freezer for a cozy night in.
Classic Christmas Plum Pudding

Classic Christmas Plum Pudding

4.6 from 509 votes

A traditional British plum pudding, rich with dried fruits, spices, and brandy, perfect for festive gatherings. Served warm with brandy butter or custard.

Prep Time1 hour 30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time4 hours
Servings: 12Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Dough
  • 2 cups (250g) all-purpose flour
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 cup (120ml) brandy or rum
  • 1/2 cup (120ml) melted butter
  • 1 large egg
  • 1/2 cup (100g) raisins
  • 1/2 cup (100g) currants
  • 1/2 cup (100g) sliced almonds
  • 1/2 cup (100g) chopped dates
  • 1/4 cup (50g) chopped candied citrus peel
For the Sauce
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) brandy or rum
  • 1 tbsp brandy butter (melted butter + 1 tbsp brandy)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup (120ml) unsweetened applesauce
For the Topping
  • 1/2 cup (120ml) brandy or rum
  • 1/2 cup (120ml) melted butter
  • 1/2 cup (100g) chopped walnuts or pecans

👨‍🍳Directions

  1. 1
    Preheat oven to 350°F (175°C). Grease a pudding dish or loaf pan thoroughly with butter and line the bottom with parchment paper.
  2. 2
    In a large bowl, combine flour, salt, cinnamon, nutmeg, cloves, and allspice. Stir in raisins, currants, almonds, dates, and candied peel.
  3. 3
    In another bowl, mix melted butter, brandy, and egg. Pour this mixture into the dry ingredients and stir until just combined. Avoid overmixing.
  4. 4
    Pour the mixture into the prepared dish and smooth the top. Cover with foil and bake for 1 hour 15 mins.
  5. 5
    Remove the foil and bake for another 45 mins until golden brown. Let it cool completely before adding the sauce.
  6. 6
    Prepare the sauce by heating heavy cream, brandy, cinnamon, nutmeg, and applesauce in a saucepan until warm. Stir in melted brandy butter.
  7. 7
    Pour the warm sauce over the cooled pudding and mix gently. Place the pudding in a warm place (e.g., oven with light on) for 2 hours to soak.
  8. 8
    Prepare the topping by mixing brandy, melted butter, and chopped nuts. Spread evenly over the pudding. Bake at 350°F (175°C) for 15-20 mins until golden.

🔧Equipment

  • Mixing bowls (large)
  • Whisk
  • Measuring cups and spoons
  • Oven-safe pudding dish (or loaf pan)
  • Mixing spoon
  • Knife and cutting board
  • Oven

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 75mg🧂Sodium: 750mg🌾Total Carbs: 55g🥦Dietary Fiber: 5g🍬Sugars: 30g🥩Protein: 10g

📝Notes

Tips

  • For extra richness, add 1/2 cup (120ml) of double cream to the sauce.
  • Use fresh plums if available, but dried plums work well too.
  • Let the pudding rest overnight before serving for best flavor.
  • Substitute almonds with mixed nuts for variety.
  • Traditionally, plum pudding is served with brandy butter or custard.

Storage: {“roomTemperature”:”Up to 2 days”,”fridge”:”Up to 5 days”,”freezing”:”Up to 3 months”}

Watch Video Of How Classic Christmas Plum Pudding Works

This plum pudding recipe is always a crowd-pleaser because it’s hearty enough to hold up for days while still being rich and flavorful when served fresh. Whether you’re hosting a holiday dinner or just treating your family to a cozy gathering, it’s the kind of dish that feels special without needing perfect timing—just a little patience and a warm oven to let it rise properly. It’s also surprisingly forgiving; a few extra raisins or a splash of brandy won’t ruin it, and the layers of spiced fruit and suet make it feel like a true centerpiece for any occasion. Plus, it’s something you can make ahead and still impress everyone with.

❓ Frequently Asked Questions About Christmas Plum Pudding

1. What is the traditional ingredient that makes Christmas plum pudding so rich and moist?

The traditional ingredient is suet (or beef suet), which provides a tender texture and rich flavor. Some modern recipes replace it with butter or ghee for a lighter version, but classic puddings often include it for authenticity.

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2. How long should I let the plum pudding stand before serving?

For best results, let the pudding steep for at least 2 hours (or overnight in the fridge) after steaming. This allows the flavors to meld and the pudding to absorb the brandy or rum soaking liquid. Steaming for 1.5–2 hours is also essential for proper cooking.

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3. Can I make plum pudding without using alcohol?

Yes! Skip the brandy, rum, or sherry—just use extra fruit, spices, and a splash of fruit juice (like apple or orange) for moisture. Some recipes include a small amount of apple juice or vinegar to help tenderize the pudding. The texture may be slightly less rich, but it’s still delicious.

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4. What’s the best way to reheat or serve a leftover plum pudding?

For reheating, steam it again for 10–15 minutes until warm. Alternatively, cover with warm water and steam until heated through. If serving cold, slice and drizzle with a whipped cream or custard sauce for extra richness. Never microwave, as it can make the pudding dry out.

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5. Why does my plum pudding turn out dry or crumbly?

Common reasons include:
– Oversteaming (too long in the steamer).
– Not soaking enough (not enough brandy/rum or fruit juice).
– Using dried fruit (opt for fresh plums or soaked dried fruit).
– Skipping the suet (or using too much flour).
Fix: Ensure proper steaming time (1.5–2 hours), use the right liquid ratio, and check for doneness by gently pressing the pudding—it should spring back slightly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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