Recipe

Classic Plum Pudding

A traditional steamed “plum” pudding (spoiler: it is mostly raisins) that comes out dark, tender, and deeply spiced, with a simple brandy sauce for the full cozy effect.

By Matt Campbell

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4.7

A glossy, dark steamed plum pudding unmolded onto a small plate with warm brandy sauce spooned over the top, on a wooden table with soft kitchen lighting

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Plum pudding is one of those desserts that sounds intimidating until you realize it is basically a steam-baked cake that forgives you for being human. No fussy layers. No perfect frosting. Just a bowl, a spoon, a warm spice situation, and a patient pot of simmering water doing the heavy lifting.

Also, quick myth-buster: in a lot of older British recipes, “plum” often meant dried fruit (especially raisins), not fresh plums. So yes, you are about to make a rich, holiday-style steamed pudding that tastes like cinnamon, molasses, brown sugar, and the kind of cozy that makes you slow down for a minute.

Measured ingredients for plum pudding arranged on a kitchen counter, including flour, breadcrumbs, brown sugar, raisins, currants, dates, spices, eggs, butter, molasses, and dark rum

Why It Works

Steaming keeps it moist, so you get a tender crumb instead of a dry brick. The pot does the gentle cooking for you.
Breadcrumbs plus flour give that classic pudding texture: cakey, but a little custardy and dense in the best way.
Brown sugar and molasses bring deep caramel flavor and that signature dark color.
Dried fruit soaks up the spirit and turns into little jammy pockets throughout the pudding.
Make-ahead friendly means less chaos the day you serve it. Steam it now, reheat later, look like a legend.

Pairs Well With

Storage Tips

Refrigerate: Wrap leftover slices tightly or store in an airtight container for up to 5 days.

Freeze: Wrap the whole pudding (or individual slices) in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the fridge.

Reheat (best method): Steam slices in a covered skillet with a splash of water for 8 to 12 minutes, or steam the whole pudding for 30 to 45 minutes until hot in the center (about 165°F if you want to use a thermometer).

Microwave (works, but less charming): Microwave slices in 20 to 30 second bursts until hot. Add sauce after.

Common Questions

Does plum pudding actually contain plums?

Usually, no. In many older British pudding recipes, the word plum often referred to raisins or other dried fruit, not fresh plums. Think “dried fruit pudding” and you will be right at home.

Do I have to use alcohol?

Nope. Swap the rum or brandy for apple juice or strong black tea. You still get plenty of flavor from the spices and molasses.

My pudding feels dense. Did I mess up?

Dense is part of the deal, but it should still be tender and sliceable. If it feels heavy and gummy, it may have been under-steamed, or the pot may have been at too vigorous a boil. A hard boil can cook unevenly and also increase the chances of water sneaking under the foil and making the top soggy. Keep the water at a gentle simmer and steam until a tester comes out mostly clean.

Can I make it in advance?

Yes, and it actually improves. My tested sweet spot is up to 1 week ahead: cool completely, wrap well, refrigerate, then re-steam to serve. For food safety, reheat until it is steaming hot all the way through (an instant-read thermometer should read about 165°F in the center).

What do I serve with plum pudding?

Brandy sauce is classic, but it is also great with vanilla custard, whipped cream, or a scoop of vanilla ice cream if you want hot and cold at the same time.

Can I change the fruit or skip the nuts?

Absolutely. Skip the nuts if you need to, or swap in chopped dried apricots, cherries, or extra dates. Just keep the total dried fruit amount roughly the same so the pudding still sets up properly.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowl
Whisk and spatula
1.5 to 2-quart heatproof pudding basin or bowl
Large pot with lid (deep enough to hold the bowl)
Small rack or folded kitchen towel (to keep the bowl off the pot bottom)
Foil and parchment paper
Kitchen twine or a strong rubber band
Instant-read thermometer (optional, helpful for reheating and sauce)

I used to think plum pudding was in the same category as fruitcake, meaning dusty, suspicious, and only tolerated because someone’s grandma insisted. Then I actually made one. The whole thing felt like kitchen time travel: you mix up this murky, boozy batter, tuck it into a bowl, and let steam do its slow magic. When you unmold it, it looks dramatic and a little mysterious, like it has a secret. And the secret is butter, spice, and raisins that taste like they have been practicing for this moment.