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Plum Pudding

Plum pudding, that traditional English holiday favorite, was originally plum soup - a combination of mutton stock and fruit (including plums, hence the name). By the 16th century, the soup had become a pie, complete with meat and suet, cooked in a rectangular shape to represent the manger of the Christ child. Puritan rulers declared this dish to be a bit too much and outlawed it, however the tradition was quietly passed on by people despite the ban and by the 18th century it re-appeared as the plum pudding we know today!


  • 1/2 C bread crumbs
  • 1 C hot milk
  • 4 eggs
  • 3/4 C brown sugar
  • 1 C brandy
  • 1/2 lb suet, minced
  • 1 C flour
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp nutmeg
  • 1 C raisins
  • 3 C diced, candied fruits
  • 1/2 C chopped walnuts (optional)

1) Combine bread crumbs and hot milk.

2) Beat eggs and 1/2C brandy. Stir in suet and add to bread crumb/milk mixture.

3) Sift flour, salt and spices into another bowl and mix thoroughly with fruits. Stir in suet mixture and add the remainder of the brandy.

4) Turn into a 2 qt ovenproof bowl and cover top with foil. Place bowl on a rack in a big kettle and fill kettle with water to approx. half the depth of the mold. Cover and steam for about 4 hours, adding water as needed.

5) Remove bowl from kettle and remove foil. Place in oven and cook at 325 F for about 45 minutes until the top appears firm.

6) Turn out of bowl and serve with Plum Pudding Sauce.


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