Plum Pudding: History, Tips, and Classic Recipes

Plum pudding is a rich, dense dessert traditionally served during the holiday season, especially in England and other Commonwealth countries. Despite its name, it doesn’t actually contain plums. Instead, it’s packed with dried fruits like raisins, currants, and dates, which were once called “plums” in old English. This steamed pudding has a deep, spiced flavor and a moist, cake-like texture.

A key feature of plum pudding is its long preparation time. Many recipes call for aging the pudding for weeks or even months before serving. This aging process enhances the flavors, making it richer and more complex. Traditionally, families would prepare the pudding on “Stir-up Sunday,” the last Sunday before Advent, and serve it on Christmas Day. Some versions include suet (beef or mutton fat), while others use butter.

The final presentation is just as important as the taste. Plum pudding is often doused in brandy and set aflame before serving, creating a dramatic and festive display. It’s usually enjoyed with a rich sauce like brandy butter, custard, or hard sauce.

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Plum Pudding

Plum Pudding FAQ

Why was it called plum pudding?
In old English, “plum” referred to dried fruits like raisins and currants, not actual plums. Since the pudding contains a mix of dried fruits, it became known as plum pudding.

What is plum pudding made of?
Plum pudding is made with dried fruits (raisins, currants, dates), breadcrumbs or flour, eggs, sugar, spices, and suet or butter. It’s traditionally steamed and often includes alcohol like brandy or rum.

What is the difference between plum pudding and Christmas pudding?
They are essentially the same dessert. Plum pudding is the older term, while Christmas pudding became the more common name in modern times. Both refer to the same steamed fruit pudding served during the holidays.

Is figgy pudding and Christmas pudding the same thing?
Not exactly. Figgy pudding is a similar steamed dessert but traditionally contains figs as a main ingredient. Christmas pudding (or plum pudding) uses a variety of dried fruits, not necessarily figs.

What alcohol is in plum pudding?
Brandy is the most common, but some recipes use rum, sherry, or even stout beer. The alcohol enhances flavor and helps preserve the pudding.

What is the American term for plum pudding?
In the U.S., it is often called Christmas pudding or simply steamed pudding, though it is less common in American holiday traditions.

How far in advance should I make plum pudding?
Traditionally, it’s made at least a few weeks before Christmas to allow the flavors to develop, but it can be eaten fresh if needed.

What gives plum pudding its dark color?
The combination of dark dried fruits, brown sugar, molasses, and the long steaming process creates its rich, deep color.

Do I have to set it on fire?
No, but flaming the pudding with brandy adds a traditional and festive touch. If you prefer, you can skip this step and serve it as-is.

Learn more about the evolution of Plum Pudding, aka Christmas Pudding, Through History

Food History

Plum pudding dates back to medieval England, where it began as a savory dish rather than a dessert. Early versions, known as “pottage,” were thick soups made with meat, grains, and dried fruits. Over time, sugar became more accessible, and the dish evolved into a sweet pudding.

By the 17th century, plum pudding had become a Christmas staple. In 1714, King George I officially introduced it as part of the royal holiday feast, solidifying its place in British tradition. During the Victorian era, the recipe was refined, and it became a symbol of holiday celebration. Families would gather to stir the pudding, each person making a wish as they mixed the ingredients.

The tradition of aging the pudding also developed during this time. With the addition of alcohol, the pudding could be stored for weeks or months, allowing the flavors to deepen. Today, plum pudding remains a classic Christmas dish, enjoyed in Britain, Australia, and other parts of the world.

Timeline

14th century – Early versions of plum pudding emerge as a savory dish.
17th century – The recipe becomes sweeter, and dried fruits replace meat.
1714 – King George I includes plum pudding in the royal Christmas feast.
19th century – The pudding becomes a holiday tradition in Victorian England.
Present day – Plum pudding remains a festive favorite, often served with brandy sauce.

Forget Valentine’s Day—February 12 is National Plum Pudding Day, because nothing says love like a flaming bowl of dried fruit!

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Recipe Discussion

Plum pudding is made using a combination of dried fruits, spices, breadcrumbs, eggs, and suet or butter. The steaming process is the key to its unique texture, which keeps it moist and dense. Unlike baked cakes, plum pudding is cooked slowly in a pudding mold or cloth over a few hours.

The flavor comes from a mix of warming spices like cinnamon, nutmeg, and cloves, combined with dark sugars and alcohol, usually brandy or rum. Many recipes call for soaking the dried fruits in alcohol overnight, which enhances their flavor and helps preserve the pudding. Some variations include nuts or citrus zest for extra depth.

Once prepared, the pudding is often aged for several weeks to let the flavors mature. Before serving, it’s traditionally steamed again and flambéed with brandy for a dramatic presentation. It’s usually served with rich sauces like brandy butter, custard, or hard sauce.

Preparation Tips

Soak the dried fruits – Let the dried fruits soak in brandy or rum overnight for better flavor and texture.
Use a pudding mold – A proper pudding mold helps the pudding hold its shape while steaming.
Steam for the right amount of time – Most recipes require 4-6 hours of steaming. Rushing this step can affect the texture.
Age the pudding – If possible, make the pudding weeks in advance to allow the flavors to develop. Store it in a cool, dark place.
Reheat before serving – Steam the pudding again for about an hour before serving to bring out its full flavor.
Flambé carefully – If setting the pudding on fire, warm the brandy first, pour it over the pudding, and ignite it with a long match.

Recommended Kitchen Products

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Pudding Mold with Lid – Helps shape the pudding and ensures even steaming. Look for a sturdy, heatproof mold.
Steaming Pot or Stockpot – A deep pot with a lid is essential for steaming the pudding properly.
Cheesecloth – Useful if you prefer to wrap and steam your pudding in the traditional way.
Brandy Warmer – Makes it easier to gently heat brandy before flambéing the pudding.
Serving Platter – A heat-resistant platter is ideal for presenting the flaming pudding.

Serving Suggestions

With brandy butter – A rich, sweet butter sauce infused with brandy.
With custard – A creamy, vanilla-flavored sauce that pairs well with the warm pudding.
With whipped cream – Adds a light, airy contrast to the dense pudding.
With vanilla ice cream – The cold ice cream balances the warm, spiced flavors.
With a cup of tea or coffee – Complements the deep flavors of the pudding.

Enjoy a Classic Holiday Dessert

Plum pudding is more than just a dessert—it’s a cherished holiday tradition. Its rich flavors, festive presentation, and deep history make it a must-have for Christmas celebrations. Whether you make it weeks in advance or enjoy it fresh, this pudding brings warmth and nostalgia to any holiday table. Try making one this season and experience the magic of this timeless treat!

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Plum Pudding: History, Tips, and Classic Recipes