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English Plum Pudding

This dessert is traditionally served at Christmastime.



  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup raisins
  • 1/2 cup currants
  • 1/4 cup cut-up candied fruit peel
  • 1/4 cup cut-up candied cherries
  • 1/4 cup chopped walnuts
  • 3/4 cup soft bread crumbs
  • 1 cup (4 ounces) ground kidney suet
  • 1/2 cup packed brown sugar
  • 2 eggs, beaten
  • 1 tablespoon brandy
  • 1/4 cup brandy (optional)
  • Hard Sauce

Hard Sauce

  • 1/2 cup butter or margarine, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons brandy


  1. Pudding: Mix flour, spices, baking soda and salt.
  2. Stir in fruit, walnuts and bread crumbs.
  3. Mix suet, brown sugar, eggs and 1 tablespoon brandy; stir into flour mixture.
  4. Pour into well-greased 4-cup mold; cover with aluminum foil.
  5. Place mold on rack in Dutch oven; pour boiling water into Dutch oven to rack level.
  6. Cover and boil over low heat until wooden pick inserted in center comes out clean, about 3 hours, adding boiling water if necessary.
  7. Remove mold from Dutch oven; unmold.
  8. Heat 1/4 cup brandy until warm; ignite and pour over pudding.
  9. Serve with Hard Sauce.
  10. Hard Sauce: Beat butter, confectioners' sugar and brandy until smooth.

Yields 8 servings.

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