Description

This traditional plum pudding is a rich, warmly spiced holiday dessert packed with dried fruits, apple, and carrot for natural sweetness and moisture. Steamed to perfection, it develops a deep, comforting flavor that pairs beautifully with a luscious buttery sauce. Perfect for festive gatherings and special occasions.

Ingredients

For the Pudding
1 cup sultanas
1/2 cup chopped prunes
1/4 cup candied citrus peel
1/4 cup glacé fruit mix
1/2 cup glacé mixed cherries
1 apple, peeled and grated
1 carrot, finely grated
Zest and juice of 1 orange
3 tablespoons apple juice
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup brown sugar
1 large egg

For the Butter Sauce
1/2 cup butter
1 cup granulated sugar
1/2 cup heavy cream
Extra apple juice, for serving (optional)
Icing sugar, for garnish

Cook Mode Eep your screen awake while making this recipe

Instructions

Lightly grease a 1.5-liter pudding basin or heatproof bowl. Line the base with parchment paper. Set aside.
In a medium bowl, combine the sultanas, prunes, candied peel, glacé fruit mix, cherries, grated apple, grated carrot, orange zest, orange juice, and apple juice. Stir well and let sit for 15 minutes to allow the flavors to blend.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, cloves, and nutmeg.
In a large bowl, cream the softened butter and brown sugar together until light and fluffy. Beat in the egg until fully incorporated.
Gradually fold the dry ingredients into the butter mixture. Stir in the soaked fruit mixture until evenly combined.
Spoon the batter into the prepared pudding basin and smooth the top. Cover tightly with a layer of parchment paper and foil, securing it well with string or a tight-fitting lid.
Place the basin into a large pot. Add enough boiling water to reach halfway up the sides of the basin. Cover the pot and steam gently for 2 to 2 1/2 hours, topping up the water as needed.
Once cooked, remove carefully and let rest for 10 minutes. Turn out onto a serving plate.
To make the butter sauce, melt the butter in a saucepan over medium heat. Stir in the granulated sugar and cook until dissolved.
Slowly pour in the heavy cream while stirring. Simmer gently for 3 to 5 minutes until slightly thickened. For a lighter version, a splash of apple juice can be stirred in before serving.
Serve the warm pudding drizzled with butter sauce. Dust lightly with icing sugar if desired.

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Category: Dessert
Cuisine: British

Nutrition

Calories: 540 kcal per serving