Plum Pudding

Plum Pudding

  • Preparation 1 h
  • Cooking 6 h
  • Marinating 7 days
  • Servings 8

This dessert stands the test of time—and a road test, to boot. Deep, rich and full-bodied, it’s studded with nubs of dried apricot, dates, cranberries, raisins and candied citrus peel, and won over the biggest plum-pudding skeptic—Brigitte (our editorial director, president and CEO). While it keeps nicely at room temp, it’s best served steamed, with hard sauce for a buttery-smooth sparkle. Start at least a week in advance to give it time to soak up that brandy.

Featured in RICARDO Magazine (HOLIDAY 2018)

Categories

Ingredients

  • Pudding

    • 1/4 cup (40 g) unbleached all-purpose flour
    • 1/4 tsp baking powder
    • 1 pinch salt
    • 1/2 cup (105 g) brown sugar, lightly packed
    • 1/3 cup (40 g) bread crumbs
    • 1/4 cup (55 g) cold unsalted butter, diced
    • 1/4 tsp ground ginger
    • 1/8 tsp ground cinnamon
    • 1/8 tsp ground nutmeg
    • 1/2 cup (65 g) currants
    • 1/4 cup (35 g) Thompson raisins
    • 1/4 cup (35 g) sultana raisins
    • 1/4 cup (50 g) dried apricots, diced
    • 1/4 cup (45 g) pitted dates, diced
    • 1/4 cup (40 g) dried cranberries
    • 2 tbsp candied citrus peel
    • 2 tbsp almonds, chopped
    • 1 small apple, cored and diced
    • 1/2 tsp lemon zest
    • 1/2 tsp orange zest
    • 2 eggs
    • 3 tbsp (45 ml) brandy
    • Fresh berries, for serving (optional)
  • Brandy Sauce

    • 1/4 cup (55 g) unsalted butter, softened
    • 1/4 cup (55 g) brown sugar, lightly packed
    • 1 tbsp (15 ml) brandy

Preparation

  • Pudding

  • Brandy Sauce

Personal Note