Plum Pudding with Brandy Butter is a warming recipe that is normally associated with Christmas. However with the ingredients, it is ideal for any part of the year. Serve as a dessert/pudding for a brilliant dish to conclude a meal. The pudding is amazing but when topped with the brandy butter, wow, another level.
Plum pudding, a quintessentially British dessert, holds a cherished place in the hearts of many. It’s especially popular during festive seasons like Christmas. Its rich history and indulgent flavours make it a true delight for the senses, particularly when paired with brandy butter.
At the heart of plum pudding lies a blend of dried fruits, spices, suet and breadcrumbs. They are all mixed together meticulously mixed and aged to perfection. This combination of ingredients creates a dense, moist pudding bursting with the essence of Christmas. Preparing, cooking and eating Plum Pudding with Brandy Sauce is all part of Christmas.
The process of making plum pudding is steeped in tradition, often involving weeks or even months of preparation. Families come together to mix the ingredients, each adding their own secret touches and blessings to the mix. Once assembled, the pudding is steamed for hours, allowing the flavours to meld and deepen. The result is a pudding that is both tender and richly flavoured.
But what truly elevates plum pudding to celestial heights is the addition of brandy butter. Made from a luxurious combination of butter, sugar, and brandy, this velvety sauce adds a decadent touch to every bite of pudding. Its rich, buttery flavour melts into the warm depths of the pudding, imparting a subtle sweetness and a hint of warmth that lingers on the palate.
Serving plum pudding with brandy butter is a time-honoured tradition, one that brings families together in celebration and indulgence. As slices of pudding are passed around the table, topped with generous dollops of brandy butter, eyeballs get bigger and taste buds start tingling.
In today’s fast-paced world, plum pudding with brandy butter serves as a reminder of simpler times and cherished traditions. It’s a taste of nostalgia, a glimpse into the past, and a celebration of the enduring joys of family, food, and fellowship.
So, as the holiday season approaches, why not revive this timeless tradition and treat yourself to the decadent delight of plum pudding with brandy butter? It’s a taste of Christmas past, present, and future – a true British classic that never fails to delight the senses and warm the soul.
Plum Pudding with Brandy Butter
Ingredients
- 8 oz dates chopped
- 8 oz dried figs chopped
- 8 oz dried Apricots chopped
- 8 oz walnuts chopped
- 1 lb raisins
- 4 oz cherries
- 1 cup all-purpose flour sifted
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp nutmeg grated
- 4 large eggs free range
- 1 cup brown sugar packed
- 1/2 lb suet lard, or vegetable shortening
- 2 1/2 cups bread crumbs
- 1/2 cup cognac brandy
- 1/2 cup corn syrup golden syrup
Instructions
- Combine the fruits, walnuts, and citron in a large mixing bowl.8 oz dates, 8 oz dried figs, 8 oz dried Apricots, 8 oz walnuts, 1 lb raisins, 4 oz cherries
- Mix the flour, salt, and spices together in a separate bowl and set aside.1 cup all-purpose flour, 1 tsp salt, 1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground allspice, 1/2 tsp nutmeg
- In another bowl beat the eggs and brown sugar together until light and fluffy. Mix in the suet, bread crumbs, Cognac, and corn syrup.4 large eggs, 1 cup brown sugar, 1/2 lb suet, 2 1/2 cups bread crumbs, 1/2 cup cognac, 1/2 cup corn syrup
- Stir in the flour mixture until well blended, pour over the fruit and nut mixture and stir until well blended.
- Butter the inside of a 10-cup (2.5 L) mold or coffee can and dust with granulated sugar.
- Spoon the batter into the prepared mold, cover with foil and tie with a string.
- Place the mold in the slow cooker and add water to the slow cooker to come halfway up the side of the mold.
- Cook covered on high heat for 6 to 7 hours.
- A wooden skewer inserted into the center will come out clean when done.
- Cool in the mold for 30 minutes before removing.
- Serve warm or at room temperature with brandy butter (recipe also on our site)
42 comments
Beautiful flavours and the mix of fruit work well together and compliment each other
I loved the traditional flavours and the lovely aroma while it cooked. The brandy butter really completed the dish.
This was a great success at our family meal. Even those who usually avoid Christmas pudding went back for more.
A fantastic dessert for Christmas entertaining. It can be prepared ahead, leaving more time to enjoy the meal with family.
A delicious traditional pudding that brought everyone to the table. The brandy butter was rich and creamy without being too heavy.
The fruit was tender, and the walnuts added a nice contrast. I would recommend making enough for seconds because people will want them.
I enjoyed the flavour, although I would have liked a few more nuts throughout the mixture. Otherwise, it was excellent.
This recipe produced a deliciously rich pudding with plenty of traditional character. It tasted wonderful served warm.
A comforting dessert with a lovely homemade taste. I used slightly less sugar, and it was still delicious.
I enjoyed the flavour, although the brandy butter was a little strong for some members of my family. Next time, I will make a milder batch as well.
The walnuts added a pleasant crunch against the soft fruit. I might chop them a little smaller next time.
The combination of plump fruit, warming spices and smooth brandy butter was lovely. I will definitely make this again for the festive season.
This recipe brought back memories of Christmas dinners at my grandparents’ house. Everyone enjoyed a generous helping.
This plum pudding was rich, moist and full of lovely fruity flavours. The brandy butter made it extra special and perfect for Christmas.
A delicious pudding that tasted even better than I expected. I will make it again when we have guests.
The spices gave the pudding a lovely festive flavour. I would probably reduce the amount of brandy slightly in the butter next time.
The brandy butter was silky, rich and delicious. It paired wonderfully with the warm fruit pudding.
This was a lovely change from shop-bought Christmas puddings. The homemade brandy butter made all the difference.
The spices and dried fruit worked so well together. I made the brandy butter in advance, which saved time on the day.
This was a real treat after Sunday lunch. The combination of fruity pudding and buttery brandy sauce was excellent.
I loved the combination of dried fruits and warming spices. It tasted just like a traditional pudding should.
The pudding had a wonderful depth of flavour. I would personally prefer a stronger hint of cinnamon, but that is just my taste.
I liked the overall flavour, but my pudding turned out slightly denser than I expected. I will check the cooking time more carefully next time.
The texture was soft and rich, with plenty of fruit in every bite. I would add a few more raisins next time.
The pudding had a lovely balance of sweetness and spice. I added a few chopped dates, which made it even more fruity.
The dried fruit gave the pudding plenty of sweetness and texture. I enjoyed it most when served piping hot.
This was a big hit with my family. The pudding was moist, and the buttery sauce made every mouthful delicious.
This recipe made our Christmas dessert feel extra special. The fruit and spices were beautifully balanced.
The pudding was delicious and had a lovely texture. I might add a few more walnuts next time for extra crunch.
Everyone enjoyed this pudding, especially with the warm brandy butter melting over the top. It was a lovely end to our meal.
A lovely old-fashioned pudding with plenty of flavour. I added a little orange zest, which worked beautifully.
A lovely pudding for cold winter evenings. We served it with vanilla ice cream, which made a delicious alternative to custard.
This pudding was full of festive charm and tasted wonderful after our roast dinner. It will be part of our Christmas menu again.
The pudding was moist and full of juicy fruit. I served it with a little custard as well as the brandy butter.
A lovely recipe for anyone who enjoys classic British desserts. The brandy butter was rich without overpowering the pudding.
I thought the recipe was straightforward and the result was delicious. The brandy butter gave it a proper festive feel.
A lovely traditional dessert that was surprisingly easy to enjoy. I served mine with extra brandy butter, and there were no leftovers.
I was impressed by how rich and fruity the pudding tasted. The brandy butter was the perfect finishing touch.
I made this for Sunday lunch, and everyone asked for seconds. It is definitely one to keep for special occasions.
I found the pudding a little too sweet for my taste, but a small serving with plain cream balanced it nicely.
A wonderful dessert for a family gathering. The brandy butter melted beautifully over the warm pudding.
A very enjoyable pudding that felt homemade in the best possible way. I might serve it with a little orange cream next time for a fresh twist.