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Plum Pudding


Plum pudding can be made anywhere from a few weeks to a year in advance and allowed to ripen in a cool place. It must be steamed 2 hours before serving. Leave it in hot water until ready to serve with hard sauce. This recipe is from "Entertaining," by Martha Stewart.

  • Yield: Serves 10 to 15

Source: The Martha Stewart Show, December 2007


  • 1/2 pound dried currants, plumped with 2 tablespoons cognac and enough hot water to cover
  • 1/2 pound dried raisins, finely cut
  • 1/4 pound candied kumquats, finely diced
  • 1/4 pound glazed orange peel, finely diced
  • 1/4 pound glazed lemon peel, finely diced
  • 1/4 pound citron, finely diced
  • 1/2 pound walnuts, finely chopped
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon mace
  • 1/2 pound ground suet
  • 3 slices thin-sliced bread, soaked in 1/2 cup apple juice
  • 1 cup dark brown sugar
  • 3 eggs, beaten
  • 1/3 cup black currant jam or preserves
  • 1/4 cup brandy or cognac
  • 1 teaspoon sugar
  • 1/2 cup cognac
  • Hard Sauce, for serving (optional)


  1. Oil a 2-quart steamer mold or pottery bowl very well with vegetable oil and let it stand as you make the pudding.

  2. Combine the fruits and nuts in a large bowl. Sift flour, baking soda, salt, and spices into the fruit and nuts. Add the suet, bread, brown sugar, eggs, and jam and blend well. Beat with a wooden spoon to lighten the mixture. Pour into mold. Cover with circle or parchment paper and put on a rack in a large kettle with enough water to come halfway up the sides. Cover and keep water boiling, replenishing as necessary. Steam for 6 hours.

  3. Uncover pudding and pour brandy over it; put a piece of waxed paper over pudding; replace parchment and set in a cool place or on low shelf of refrigerator to ripen.

  4. To serve, steam for 2 more hours and invert on a serving platter. Add the 1 teaspoon sugar to the cognac, heat, pour over warm pudding, and flame with a match. Serve with hard sauce.

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