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.

The Martha Stewart Show, December 2007, The Martha Stewart Show, December 2007


Recipe Summary

Serves 10 to 15


Ingredient Checklist


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

  • 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.

  • 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.

  • 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.


Reviews (1)

104 Ratings
  • 5 star values: 21
  • 4 star values: 17
  • 3 star values: 40
  • 2 star values: 20
  • 1 star values: 6
Rating: 4 stars
Instead of currants I used gooseberries, and gooseberry jam along with Kentucky Brandy instead of French Brandy. and the whole thing came out great.