Awesome Holiday Plum Pudding

The crown jewel of a British Christmas table, this steamed plum pudding is dense, dark, and packed with dried fruit, candied orange, warm spice, and plenty of brandy. Despite the name there are no plums; “plum” is the old word for raisins, which star here alongside currants.

Everything gets mixed by hand to work the suet evenly through, then packed into a greased mold, covered tightly with foil and cloth, and steamed gently for hours until firm and deeply set. The strings tied around the cover double as handles for lifting it out later.

The real magic is patience. The pudding is made well ahead and stored cool for weeks, where it matures and the brandy preserves it. On Christmas Day you re-steam it, turn it out, flame it with warm brandy, and serve with brandied hard sauce or whipped cream.

Chef Tips

• Make this weeks ahead. The long rest lets the flavors deepen and meld, and the brandy keeps it beautifully.
• Hold the water at a gentle simmer two-thirds up the mold, topping it up so it never boils dry during the long steam.
• Tie the cloth and foil on tightly and leave long string loops, so you can lift the hot pudding out safely.
• To flame it, gently warm a little brandy, pour it over, and light it just before serving for the traditional flourish.

Variations

• Use grated frozen butter in place of suet for a vegetarian version.
• Add chopped dates, figs, or glace cherries to the fruit mix.
• Splash a spoon of brandy over the pudding now and then as it ages to feed it.