Plum Pudding Recipe

Name: Plum Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (250 ml) seedless raisins; 1/2 cup (125 ml) finely chopped mixed candied fruit; 2 tbsp (25 ml) chopped candied orange peel; 2 tbsp (25 ml) chopped candied ginger; Finely grated zest of 1 orange; Finely grated zest of 1 lemon; 1/2 cup (125 ml) brandy or dark rum (approx.); 3/4 cup (175 ml) all-purpose flour; 3/4 cup (175 ml) fine dry white bread crumbs; 2 tbsp (25 ml) ground toasted blanched almonds; 1 tsp (5 ml) ground cinnamon; 3/4 tsp (4 ml) baking powder; 1/4 tsp (1 ml) freshly grated nutmeg; 1/4 tsp (1 ml) salt; 3/4 cup (175 ml) packed brown sugar; 1/2 cup (125 ml) butter, softened; 2 eggs; 2 tbsp (25 ml) mild-flavored or fancy molasses; Boiling water; Lightly greased 6-cup (1.5 L) pudding basin, baking dish or souffle dish

Servings: persons

1 cup (250 ml) seedless raisins
1/2 cup (125 ml) finely chopped mixed candied fruit
2 tbsp (25 ml) chopped candied orange peel
2 tbsp (25 ml) chopped candied ginger
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
1/2 cup (125 ml) brandy or dark rum (approx.)
3/4 cup (175 ml) all-purpose flour
3/4 cup (175 ml) fine dry white bread crumbs
2 tbsp (25 ml) ground toasted blanched almonds
1 tsp (5 ml) ground cinnamon
3/4 tsp (4 ml) baking powder
1/4 tsp (1 ml) freshly grated nutmeg
1/4 tsp (1 ml) salt
3/4 cup (175 ml) packed brown sugar
1/2 cup (125 ml) butter, softened
2 eggs
2 tbsp (25 ml) mild-flavored or fancy molasses
Boiling water
Lightly greased 6-cup (1.5 L) pudding basin, baking dish or souffle dish

1
In a bowl, combine raisins, candied fruit, orange peel, candied ginger and orange and lemon zests.
2
Add brandy and stir well.
3
Set aside for 1 hour.
4
In a separate bowl, mix together flour, bread crumbs, ground almonds, cinnamon, baking powder, nutmeg and salt.
5
Set aside.
6
In a clean bowl, beat brown sugar and butter until creamy.
7
Beat in eggs and molasses until incorporated.
8
Stir in soaked fruit mixture.
9
Add flour mixture and mix just until blended.
10
Spoon batter into prepared dish.
11
Cover tightly with plastic wrap and let stand in refrigerator for 1 week, spooning additional brandy over the top two or three times in 1-tbsp (15 ml) increments.
12
Remove plastic wrap.
13
Cover with foil and secure with string.
14
Place dish in slow cooker stoneware and pour in enough boiling water to come 1 inch (5 cm) up the sides of the dish.
15
Cover and cook on High for 4 hours, until a toothpick inserted in the center of the pudding comes out clean.
16
Serve hot.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup (250 ml) seedless raisins, 1/2 cup (125 ml) finely chopped mixed candied fruit, 2 tbsp (25 ml) chopped candied orange peel, 2 tbsp (25 ml) chopped candied ginger, and more.

Yes, Plum Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Plum Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions