Flaming Plum Pudding
A rich, fruity steamed pudding flambéed with brandy, featuring warm spices and candied citrus, perfect for festive occasions and delighting those with a sweet tooth.
Ingredients
- 2/3 cup chopped suet
- 2 tablespoons chopped green apple
- 2 tablespoons candied orange peel ⓘ
- 2 tablespoons candied lemon peel ⓘ
- 1 1/2 cups raisins ⓘ
- 1 cup currants ⓘ
- 2 cups dried bread crumbs ⓘ
- 3 teaspoons cinnamon ⓘ
- 1 1/2 teaspoons ginger ⓘ
- 1/2 teaspoon allspice
- 1/4 teaspoon salt ⓘ
- 1 cup sugar
- 1/3 cup raspberries ⓘ
- 4 eggs ⓘ
- 2 tablespoons milk ⓘ
- 6 tablespoons cognac ⓘ
- 6 tablespoons dry white wine ⓘ
Instructions
- In a large bowl, combine suet, fruits, bread crumbs, spices, salt, sugar, and raspberries and mix well.
- Beat eggs until foamy; stir in milk, cognac, and white wine.
- With a rubber scraper, fold egg mixture into fruit mixture until well blended.
- Turn batter into a well-greased 2-quart pudding mold with a tight-fitting cover. Place mold on a trivet in a large kettle.
- Pour in enough boiling water to come halfway up the side of the mold.
- Cover the pot.
- Steam the pudding for 4 hours.
- Ensure water in the kettle boils gently, adding more water as needed.
- Remove pudding to a wire rack; let cool about 5 minutes. Invert on a serving plate.
- Lift off the mold.
- Flame serve with hard sauce.
Tips & Substitutions
For a richer flavor, consider substituting the suet with butter or a plant-based alternative for a vegetarian version. If you can't find candied peel, use finely chopped dried fruit instead. To save time, prepare the pudding mixture a day in advance and let it chill overnight, allowing the flavors to meld beautifully before steaming.
Serving Suggestions
Serve Flaming Plum Pudding warm, ideally flamed at the table for dramatic effect. It pairs wonderfully with hard sauce or whipped cream. For a festive touch, consider serving it alongside a Double-Good Fruit Shake for a delightful contrast in flavors. Garnish with fresh berries or a dusting of powdered sugar for an elegant presentation.
Storage & Reheating
To store leftovers, wrap the pudding tightly in plastic wrap and keep it in the fridge for up to a week. To reheat, steam the pudding again for about 30 minutes or until heated through. Alternatively, you can slice and microwave individual portions for about 1-2 minutes, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Flaming Plum Pudding contains roughly 559 calories, with 7g protein, 77g carbohydrates, and 24g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1666mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Flaming Plum Pudding in advance?
Absolutely! You can prepare the pudding up to a week in advance. Once steamed and cooled, wrap it tightly in plastic wrap and refrigerate. When ready to serve, simply reheat it using the steaming method, which will help retain its moisture and flavor.
What can I substitute for cognac?
If you prefer not to use cognac, you can substitute it with brandy or even a non-alcoholic fruit juice like apple or grape juice for a similar sweetness. Keep in mind that the flavor will vary slightly, but it will still contribute to the overall richness of the pudding.
How do I know when the pudding is done steaming?
The pudding is done when it has risen and feels firm to the touch. A toothpick inserted in the center should come out clean. Remember to keep an eye on the water level in the kettle during steaming to ensure it stays at the right temperature for even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).