Plum Pudding Recipe

Name: Plum Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 1/2 teaspoon each salt, baking soda, nutmeg, cinnamon, cloves, and allspice; 1 cup soft bread crumbs; 1 cup chopped suet; 1 cup prune pulp; 1/2 cup brown sugar; 1 cup uncooked chopped prunes; 1/4 cup candied lemon peel, finely chopped; 1/4 cup molasses; 3 eggs, separated; Hard Sauce, recipe follows; 1/4 cup butter; 1 cup powdered sugar; 1 tablespoon dark rum; 1/2 teaspoon vanilla extract

Servings: persons

1 cup flour
1/2 teaspoon each salt, baking soda, nutmeg, cinnamon, cloves, and allspice
1 cup soft bread crumbs
1 cup chopped suet
1 cup prune pulp
1/2 cup brown sugar
1 cup uncooked chopped prunes
1/4 cup candied lemon peel, finely chopped
1/4 cup molasses
3 eggs, separated
Hard Sauce, recipe follows
1/4 cup butter
1 cup powdered sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract

1
Sift together the flour, salt, baking soda and spices.
2
Mix together the rest of the ingredients, except the egg whites, adding just the yolks.
3
Whip the egg whites until stiff and fold into the batter.
4
Grease a pudding mold dredged with sugar and pour in batter.
5
Cover the mold with its lid or cover tightly with foil.
6
Steam for 3 to 4 hours, depending on the size of your mold.
7
Serve hot with hard sauce.
8
If you are not serving the pudding immediately, store in the refrigerator soaking in 1 ounce of brandy.
9
Add 1 ounce each week.
10
Serve with warmed Hard Sauce.
11
Cream the butter in an electric mixer until pale in color.
12
Add the sugar and mix well.
13
Add the flavorings and mix in then adjust, to taste.

545

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.
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 15 ingredients. The key ingredients include: 1 cup flour, 1/2 teaspoon each salt, baking soda, nutmeg, cinnamon, cloves, and allspice, 1 cup soft bread crumbs, 1 cup chopped suet, 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