Best 10 A Small Plum Pudding Recipes

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Plum pudding is a traditional English dessert, also known as Christmas pudding, that is popularly enjoyed during the holiday season. It is a rich, dense, and flavorful dish, typically made with dried fruit, candied peel, spices, and suet. The pudding is steamed for several hours, resulting in a moist and delectable texture. While plum pudding is often associated with being a large and elaborate dessert, it is also possible to make a smaller version that is perfect for a smaller gathering or for those who prefer a more modest portion. With the right recipe, you can easily create a delicious and festive plum pudding that will be enjoyed by all.

Here are our top 10 tried and tested recipes!

TINY TIM'S PLUM PUDDING



Tiny Tim's Plum Pudding image

In A Christmas Carol, everyone claps for plum pudding. Our family has made this pudding our own tradition, and it really is something to clap for. -Ruthanne Karel, Hudsonville, Michigan

Provided by Taste of Home

Categories     Desserts

Time 2h30m

Yield 12 servings (1-1/2 cups sauce).

Number Of Ingredients 20

1/2 cup butter, softened
3/4 cup packed brown sugar
3 large eggs, room temperature
3/4 cup dry bread crumbs
1/2 cup all-purpose flour
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 cans (15 ounces each) plums, drained, pitted and chopped
1-3/4 cups chopped dates
1 cup golden raisins
1 cup shredded carrots
1/2 cup dried currants
HARD SAUCE:
1/2 cup butter, softened
3 cups confectioners' sugar
1/4 cup dark rum or orange juice

Steps:

  • Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants., Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure., Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding., Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.

Nutrition Facts : Calories 550 calories, Fat 17g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 292mg sodium, Carbohydrate 98g carbohydrate (80g sugars, Fiber 5g fiber), Protein 5g protein.

A SMALL PLUM PUDDING



A Small Plum Pudding image

This recipe is an adaptation of a recipe in Beeton's Book of Household Management. I have simplified it and reduced it to more manageable proportions. Time to prepare and cook, as well as the number of servings are all guesswork.

Provided by Julie3551

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup brown sugar
1 cup breadcrumbs, bread raspings sound like dry bread crumbs
4 eggs
1/2 cup butter, originally 1 c beef suet
3/4 cup muscatel raisins, golden raisins might be an acceptable substitute
7/8 cup currants
1/2 cup sultana raisin, the total for the muscatels, currents, and sultanas is 1 1/2 pound, mix and match as desired
1 1/2 ounces candied peel, I plan to use 'that stuff they sell in tubs at Christmastime to make fruitcakes with.'
1/2 lemon, zest of, only, grated
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
2 tablespoons brandy

Steps:

  • Mix brown sugar, bread crumbs, eggs and soft butter well.
  • Add remaining ingredients one by one, mixing well after each addition.
  • Tie up in a clean new buttered and floured pudding cloth OR place into buttered pudding mold(s) with cloth tied over top.
  • Boil (in a cloth) OR steam (in molds). Original recipe, four times this size, was to boil for four hours. Time should be shorter for a smaller amount.
  • Serve with Brandy Sauce.

PLUM PUDDING



Plum Pudding image

An old fashioned plum pudding that was passed down to me from my grandmother, with a modification of using baking mix instead of making the top from scratch. I serve it with ice cream or what I call a Dip made from milk and flavored to taste with cinnamon and vanilla. I let each individual pour on the amount of dip they would like from a small pitcher.

Provided by domestic engineer

Categories     Desserts     Cobbler Recipes

Time 50m

Yield 6

Number Of Ingredients 9

12 plums, pitted and halved
1 cup white sugar
½ cup water
2 tablespoons tapioca
½ teaspoon ground cinnamon
2 ¼ cups all-purpose baking mix
3 tablespoons white sugar
⅔ cup milk
3 tablespoons margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.)
  • Raise oven temperature to 450 degrees F (230 degrees C).
  • In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.

Nutrition Facts : Calories 468 calories, Carbohydrate 86.1 g, Cholesterol 2.2 mg, Fat 13 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 640.7 mg, Sugar 54.8 g

PLUM PUDDING



Plum Pudding image

Provided by Food Network

Categories     dessert

Time 4h30m

Yield approximately 10 to 12 serving

Number Of Ingredients 15

1 cup flour
1/2 teaspoon each salt, baking soda, nutmeg, cinnamon, cloves, and allspice
1 cup soft bread crumbs
1 cup chopped suet
1 cup prune pulp
1/2 cup brown sugar
1 cup uncooked chopped prunes
1/4 cup candied lemon peel, finely chopped
1/4 cup molasses
3 eggs, separated
Hard Sauce, recipe follows
1/4 cup butter
1 cup powdered sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract

Steps:

  • Sift together the flour, salt, baking soda and spices. Mix together the rest of the ingredients, except the egg whites, adding just the yolks. Whip the egg whites until stiff and fold into the batter. Grease a pudding mold dredged with sugar and pour in batter. Cover the mold with its lid or cover tightly with foil. Steam for 3 to 4 hours, depending on the size of your mold. Serve hot with hard sauce. If you are not serving the pudding immediately, store in the refrigerator soaking in 1 ounce of brandy. Add 1 ounce each week.
  • Serve with warmed Hard Sauce.
  • Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste.

SUPERB ENGLISH PLUM PUDDING



Superb English Plum Pudding image

This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.

Provided by James Beard

Categories     Cake     Egg     Fruit     Dessert     Bake     Marinate     Steam     Christmas     Currant     Raisin     Spice     Cognac/Armagnac     Port     Sherry     Winter     House & Garden     Peanut Free     Tree Nut Free     Soy Free

Yield Each pudding serves 12

Number Of Ingredients 22

Fruit Mixture (To be made 4 days ahead)
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet - powdery fine
1 1/4 cups cognac
Pudding
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac

Steps:

  • Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
  • Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
  • To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

CHRISTMAS PLUM PUDDING



Christmas Plum Pudding image

This is a fairly basic British Christmas plum pudding recipe but unlike other recipes it can actually have plums in it. Unfortunately the ingredient list is so long, it isn't easy to make it in less than industrial quantities! You can substitute a mixture of fresh and dried apricots, peaches, etc. for the plums and milk for the ale if you wish. Serve with brandy or rum butter.

Provided by HEATHER.WRAY

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 5h30m

Yield 20

Number Of Ingredients 21

1 cup whole wheat flour
2 ½ cups fresh bread crumbs
4 ounces shredded suet
3 eggs, beaten
1 small carrot, grated
1 apple - peeled, cored and shredded
½ cup dark brown sugar
½ cup chopped blanched almonds
2 ounces preserved stem ginger in syrup, chopped
⅛ cup ground almonds
½ cup chopped walnuts
⅜ cup halved candied cherries
⅓ cup raisins
⅜ cup dried currants
⅜ cup golden raisins
4 ounces candied mixed fruit peel, chopped
4 plums, pitted and chopped
1 lemon, juiced and zested
1 ½ teaspoons mixed spice
¾ teaspoon baking powder
½ cup ale

Steps:

  • In a large bowl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched almonds, stem ginger, ground almonds, cherries, raisins, currants, golden raisins, mixed peel, plums, lemon juice and zest, mixed spice, baking powder and ale. Let each family member take a turn stirring and make a wish. If you have used more dry fruit than fresh, add a little extra ale to make the mixture less stiff.
  • Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full. Cover tightly with greased waxed paper, then foil; secure with string. Stand pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin. Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.
  • If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil and store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, reheat by steaming 2 to 3 hours.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 32 g, Cholesterol 31.8 mg, Fat 10.4 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 69.4 mg, Sugar 14.8 g

SUMMER PLUM PUDDING



Summer Plum Pudding image

Provided by Florence Fabricant

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 7

3 pounds Italian prune plums, halved and pitted
1 cup sugar
1/2 teaspoon cinnamon
1/2 cup water
Juice of 1 lemon
1 pound firm-textured thin-sliced white sandwich bread
Whipped cream

Steps:

  • Quarter each plum half and place all the plums in a heavy saucepan. Add the sugar, cinnamon, water and lemon juice. Bring to a simmer and cook, stirring, about five minutes, until the sugar has completely dissolved, the mixture is very juicy and the plums are tender but still hold their shape. Remove from the heat.
  • Trim the crusts from the bread and line the bottom and sides of a 6-cup bowl with the slices, overlapping them slightly so there are no gaps.
  • Spoon about one-third cup of the juice from the plums into a small bowl, cover and refrigerate. Fill the bread-lined bowl with the remaining plums and their juice. Cover the top with a layer of bread, then place a sheet of plastic wrap directly on the bread, allowing the plastic to extend over the sides of the bowl.
  • Select plate, pie pan or cake pan that can be put directly on top of pudding, fitting inside bowl. Place it on pudding and weight it down with heavy can, rock or some other object. Refrigerate the pudding overnight.
  • To serve, run knife or thin spatula around inside of bowl and invert pudding onto a dish with a rim to catch excess juices. Use the reserved plum juice to paint any areas of the bread that did not become soaked with juice from the pudding and are still whitish. Serve with whipped cream.

PLUM PUDDING



Plum Pudding image

Plum pudding can be made anywhere from a few weeks to a year in advance and allowed to ripen in a cool place. It must be steamed 2 hours before serving. Leave it in hot water until ready to serve with hard sauce. This recipe is from "Entertaining," by Martha Stewart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 10 to 15

Number Of Ingredients 22

1/2 pound dried currants, plumped with 2 tablespoons cognac and enough hot water to cover
1/2 pound dried raisins, finely cut
1/4 pound candied kumquats, finely diced
1/4 pound glazed orange peel, finely diced
1/4 pound glazed lemon peel, finely diced
1/4 pound citron, finely diced
1/2 pound walnuts, finely chopped
1 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon mace
1/2 pound ground suet
3 slices thin-sliced bread, soaked in 1/2 cup apple juice
1 cup dark brown sugar
3 eggs, beaten
1/3 cup black currant jam or preserves
1/4 cup brandy or cognac
1 teaspoon sugar
1/2 cup cognac
Hard Sauce, for serving (optional)

Steps:

  • Oil a 2-quart steamer mold or pottery bowl very well with vegetable oil and let it stand as you make the pudding.
  • Combine the fruits and nuts in a large bowl. Sift flour, baking soda, salt, and spices into the fruit and nuts. Add the suet, bread, brown sugar, eggs, and jam and blend well. Beat with a wooden spoon to lighten the mixture. Pour into mold. Cover with circle or parchment paper and put on a rack in a large kettle with enough water to come halfway up the sides. Cover and keep water boiling, replenishing as necessary. Steam for 6 hours.
  • Uncover pudding and pour brandy over it; put a piece of waxed paper over pudding; replace parchment and set in a cool place or on low shelf of refrigerator to ripen.
  • To serve, steam for 2 more hours and invert on a serving platter. Add the 1 teaspoon sugar to the cognac, heat, pour over warm pudding, and flame with a match. Serve with hard sauce.

MOM'S CHRISTMAS PLUM PUDDING



Mom's Christmas Plum Pudding image

I love this dessert so much that now my mother makes one for dessert on Christmas and a separate one for me to take home. This pudding is very rich and small servings go a very long way. It's delicious for weeks afterward in the refrigerator. Cut a slice, add brandy sauce, microwave, and indulge while your New Year's resolution is looking the other way!

Provided by DiesOutHere

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 4h30m

Yield 16

Number Of Ingredients 16

2 (15 ounce) cans purple plums - drained, pitted, and chopped
16 ounces gingersnaps, crushed
2 cups all-purpose flour
1 ½ cups white sugar
¾ cup milk
¾ cup melted butter
3 eggs, beaten
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups white sugar
⅓ cup half-and-half
3 tablespoons butter
3 tablespoons brandy
3 tablespoons light corn syrup

Steps:

  • Generously grease a 12-cup steamed pudding mold and its lid.
  • Stir together plums, crushed gingersnaps, flour, sugar, milk, butter, eggs, baking powder, salt, cinnamon, and nutmeg for the pudding. Pour into the prepared pudding mold and cover with the lid. Place the mold on a rack in a deep, 8-quart pot. Add boiling water to halfway up the side of the mold, making sure water does not touch the lid.
  • Cover the pot and simmer for 3 hours 45 minutes, adding more boiling water, if necessary. Remove the pudding mold from the pot and cool on a wire rack until pudding pulls away from the side of the mold, about 30 minutes.
  • While pudding is cooling, combine sugar, half-and-half, butter, brandy, and corn syrup in a small, heavy saucepan. Cook over low heat, stirring occasionally, until butter melts, and sugar dissolves, 3 to 5 minutes.
  • Invert pudding onto a platter and serve immediately alongside warm brandy sauce.

Nutrition Facts : Calories 493.3 calories, Carbohydrate 84 g, Cholesterol 62.1 mg, Fat 15.4 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 8.3 g, Sodium 530.5 mg, Sugar 44.8 g

PLUM PUDDING (STEAMED)



Plum Pudding (Steamed) image

"... he stuck in his thumb, pulled out a plum and said, "what a good boy, am I."" Traditional steamed Christmas pudding from my Grandma Anna Cotrill Tatum's recipe. Including directions for "hard sauce." Lemon sauce is a separate recipe. A "saltspoon" measure is approximately 1/3 teaspoon. I have the small covered glass bowl my Grandma used for the hard sauce. It is cut in design on the inside, so when she turned it out to be used, it had pretty patterns on it.

Provided by Queen Dragon Mom

Categories     Dessert

Time P2m28DT30m

Yield 8 serving(s)

Number Of Ingredients 14

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 teaspoon nutmeg
1/3 teaspoon cinnamon
1 cup suet, cleaned and ground fine
1 cup raisins or 1 cup currants
1 cup molasses
1/2 cup milk
brandy (optional)
1/4 cup butter
1/2 cup powdered sugar
1/2 teaspoon lemon
1 dash nutmeg

Steps:

  • Sift soda, salt and spice into the flour, rub in the suet and add raisins.
  • Mix the milk and molasses, stir into the dry mixture.
  • Butter a pudding mold.
  • Turn mixture into mold.
  • Steam for 3 hours.
  • Remove from mold to serving plate.
  • Cover with a clean tea towel.
  • Keep pudding in insect-free, cool place for 3 months. (I just kept it covered in the 'fridge.).
  • Pour brandy over pudding periodically, if desired.
  • Hard Sauce.
  • Rub the butter to a cream in a warm bowl, add sugar gradually then the flavoring.
  • Pack smoothly in a small dish.
  • Keep on ice until very hard.

Nutrition Facts : Calories 651.3, Fat 33.5, SaturatedFat 18.9, Cholesterol 36.7, Sodium 371.5, Carbohydrate 84, Fiber 1.8, Sugar 41.6, Protein 5.6

Tips:

  • To make the perfect plum pudding, use a combination of fresh and dried fruits. This will give the pudding a complex flavor and texture.
  • Soak the dried fruits in tea or juice before using them. This will help to plump them up and make them more flavorful.
  • Use a mix of spices to flavor the pudding. Common spices include cinnamon, nutmeg, cloves, and allspice.
  • Don't overmix the pudding batter. Overmixing can make the pudding tough.
  • Steam the pudding for at least 2 hours. This will ensure that it is cooked through.
  • Let the pudding cool completely before serving. This will help it to set and firm up.
  • Serve the pudding with a dollop of whipped cream or custard.

Conclusion:

Plum pudding is a delicious and festive dessert that is perfect for the holiday season. With its rich flavor and moist texture, plum pudding is sure to be a hit with your family and friends. So next time you're looking for a special dessert to serve, give plum pudding a try.

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