A recipe for old-fashioned plum pudding is Food Network's Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce. This easy, highly rated recipe mixes molasses, butter, milk and eggs before gradually combining with flour, baking soda, salt, cinnamon and cloves. Candied fruit, raisins and brandy are added before steaming in a covered pot, cooling, decorating and serving with a "hard" butter, vanilla and rum or brandy sauce.
Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce
This recipe yields about eight servings.
Prep Time: 30 min.
Cook Time: 2 hr.
Ready In: 2 hr., 35 min.
- 1 C. light molasses
- 3/4 C. melted butter
- 1/2 C. warm milk
- 2 eggs, beaten
- 1 C. all-purpose flour, plus more to toss fruit
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1 pint candied mixed fruit
- 1 C raisins
- 1 1/2 oz. brandy, plus 1 oz. for sauce
- Holly sprig, for garnish
- 1/4 lb. butter
- 1 C. sugar
- 1 pinch salt
- 1 tsp. vanilla extract
- Prepare wet and dry ingredients
- Add fruit and bake
- Prepare the hard sauce and serve
In a mixing bowl, combine the molasses with the melted butter, milk and eggs. In another, combine the flour, baking soda, salt, cinnamon and cloves. Add one third of the dry ingredients to the molasses mixture at a time, combining thoroughly.
Coat the candied fruit and raisins with a little flour by tossing, then add them to the batter, along with the one and a half ounces of brandy. Mix well and pour the batter into a greased, sugared steamed pudding mold. Place a rack into a large pot of water and stand the pudding mold on it. The mold should be half submerged in the water. Cover the pot and steam for 2 hours, adding more water if necessary.
Allow the pudding to cool in the mold for 5 minutes. Meanwhile, beat together the quarter-pound of butter, the sugar, a pinch of salt, the vanilla extract and the remaining ounce of brandy. Turn out the pudding and garnish with powdered sugar and the holly sprig before serving with the hard sauce.