Christmas Plum Pudding with Brandy Butter

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Indulge in the taste of the holidays with a traditional Christmas Plum Pudding recipe. This classic dessert, steeped in rich flavors and soaked in brandy, accompanied by velvety brandy butter, is the epitome of Yuletide delights. Surprisingly straightforward to make, this tasty Christmas dessert captures the essence of the holidays in every bite. 

Christmas Plum Pudding with Brandy Butter Recipe

• Prep time: 25 mins

• Marinating time: 6 hrs

• Cook time: 4-5 hrs

• Cooling time: 45 mins - 1 hr

• Total time: 11 hrs - 12 hrs 25 mins

• Servings: 8-10

Ingredients

Plum Pudding

• 3/4 cup raisins

• 3/4 cup prunes, chopped

• 1/2 cup dried apricots, chopped

• 1/2 cup golden raisins

• 1/4 cup crystallized ginger, chopped

• 1 Golden Delicious or Honeycrisp apple, peeled and diced (approx 3/4 cup)

• 1 fresh plum, peeled and diced (approx 2/3 cup)

• Juice and zest of 1 orange

• 1/4 cup brandy

• Non Stick oil spray

• 1/2 cup butter, unsalted, softened

• 3/4 cup dark brown sugar

• 2 eggs

• 1.5 tsp cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp ground cloves

• 1/4 tsp salt

• 3/4 cup plain breadcrumbs

• 1/2 cup flour

Brandy Butter

• 1/2 cup butter, unsalted

• 1 cup powdered sugar

• 1 Tbsp orange juice

• 3 Tbsp brandy

• 1/4 tsp salt

Instructions

1. In a mixing bowl, combine the raisins, prunes, apricots, golden raisins, crystallized ginger, apple, plum, orange juice, zest, and brandy. Cover and let sit for at least 6 hours (up to 24 hours) to allow the fruit to absorb the liquid.

2. Grease a 1.5-2-quart capacity pudding mold (or heat proof ceramic container) with non-stick oil spray.

3. Using an electric mixer, cream the butter and brown sugar together until fluffy and lighter in color, about 3-4 minutes on medium speed. 

4. Add the eggs one at a time. Stir in the cinnamon, nutmeg, cloves, salt, and breadcrumbs. Then gently fold in the flour. 

5. Add the soaked fruit mixture to the batter and stir to combine. 

6. Transfer the batter to the prepared pudding mold, pressing down to pack it in tightly. Place the lid on the mold or cover with a sheet of greased aluminum foil. 

7. Place a trivet or wire rack in the bottom of a large pot. Place the pudding mold on top of the rack and fill the pot with enough boiling water to come halfway up to the sides, then cover the pod with a lid. Bring to a boil, then reduce to a simmer and let the pudding steam for 4-5 hours, adding more water as needed. 

8. Continue to steam the pudding until a toothpick or skewer comes out clean and it is a deep brown color. Remove the cover and let the pudding cool for about 45 minutes to 1 hour. 

9. Once the pan is still warm but cool enough to touch, invert the pudding onto a serving platter.

10. Gather the ingredients for brandy butter. Using an electric mixer, beat the butter until light and fluffy. Then add powdered sugar, orange juice, brandy, and salt, and continue to mix until well combined. 

11. Slice and serve the plum pudding while warm, serving alongside brandy butter.

Step-by-Step Instructions

Step 1

In a mixing bowl, combine the raisins, prunes, apricots, golden raisins, crystallized ginger, apple, plum, orange juice, zest, and brandy. Cover and let sit for at least 6 hours (up to 24 hours) to allow the fruit to absorb the liquid.

Step 2

Grease a 1.5-2-quart capacity pudding mold (or heat proof ceramic container) with non-stick oil spray.

Step 3

Using an electric mixer, cream the butter and brown sugar together until fluffy and lighter in color, about 3-4 minutes on medium speed. 

Step 4

Add the eggs one at a time. Stir in the cinnamon, nutmeg, cloves, salt, and breadcrumbs. Then gently fold in the flour. 

Step 5

Add the soaked fruit mixture to the batter and stir to combine. 

Step 6

Transfer the batter to the prepared pudding mold, pressing down to pack it in tightly. Place the lid on the mold or cover with a sheet of greased aluminum foil. 

Step 7

Place a trivet or wire rack in the bottom of a large pot. Place the pudding mold on top of the rack and fill the pot with enough boiling water to come halfway up to the sides, then cover the pod with a lid. 

Bring to a boil, then reduce to a simmer and let the pudding steam for 4-5 hours, adding more water as needed. 

Step 8

Continue to steam the pudding until a toothpick or skewer comes out clean and it is a deep brown color. Remove the cover and let the pudding cool for about 45 minutes to 1 hour. 

Step 9

Once the pan is still warm but cool enough to touch, invert the pudding onto a serving platter.

Step 10

Gather the ingredients for brandy butter. Using an electric mixer, beat the butter until light and fluffy. Then add powdered sugar, orange juice, brandy, and salt, and continue to mix until well combined. 

Step 11

Slice and serve the plum pudding while warm, serving alongside brandy butter.

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