Delectable Plum Pudding II: A Step-by-Step Guide to Festive Perfection

Plum pudding, also known as Christmas pudding, is a traditional British dessert steeped in history and bursting with rich, complex flavors. While the name suggests it’s made with plums, the reality is that it’s a delightful concoction of dried fruits, spices, suet, and molasses, often soaked in brandy or rum. This recipe, dubbed “Plum Pudding II,” offers a slightly updated and approachable take on the classic, ensuring a moist, flavorful, and utterly memorable dessert for your holiday celebrations.

This isn’t a quick dessert; it requires time, patience, and a little planning. But the reward – a deeply satisfying and festive pudding – is well worth the effort. The beauty of plum pudding lies not only in its taste but also in the tradition it represents – a warm, comforting treat shared with loved ones during the holidays.

## Understanding the Ingredients

Before we dive into the recipe, let’s understand the role of each key ingredient:

* **Dried Fruits:** The heart of plum pudding! A mix of raisins, currants, sultanas (golden raisins), and candied peel provides sweetness, texture, and depth of flavor. Choose high-quality dried fruits for the best results. Consider adding dried cranberries or cherries for a modern twist.
* **Suet:** Rendered beef or vegetable fat. It contributes to the pudding’s rich, moist texture and distinctive flavor. Vegetable suet is a vegetarian-friendly alternative. If you can’t find suet, you can substitute with cold, grated butter, but the texture will be slightly different.
* **Flour:** Provides structure and binds the ingredients together. Plain (all-purpose) flour is typically used.
* **Breadcrumbs:** Adds lightness and helps absorb the liquid, resulting in a tender pudding. Fresh breadcrumbs are preferable, but dried breadcrumbs can also be used. Pulse stale bread in a food processor to make your own breadcrumbs.
* **Brown Sugar:** Adds sweetness and a molasses-like flavor that complements the dried fruits and spices. Dark brown sugar will give a richer, more intense flavor than light brown sugar.
* **Molasses:** A key ingredient for that characteristic dark color and rich, treacly flavor. Black treacle can be used for an even more intense flavor.
* **Spices:** A blend of warm spices, such as cinnamon, nutmeg, cloves, and ginger, creates the pudding’s signature aroma and flavor. Adjust the spice levels to your preference.
* **Eggs:** Bind the ingredients together and add richness.
* **Alcohol:** Brandy, rum, or even stout can be used to soak the dried fruits and add a festive kick. The alcohol also helps to preserve the pudding.
* **Citrus Zest and Juice:** Adds brightness and acidity, balancing the sweetness of the dried fruits and molasses. Orange and lemon zest and juice are commonly used.

## Plum Pudding II Recipe

This recipe makes approximately 6-8 servings.

**Ingredients:**

* 1 cup (150g) raisins
* 1 cup (150g) currants
* 1 cup (150g) sultanas (golden raisins)
* 1/2 cup (75g) mixed candied peel, finely chopped
* 1/4 cup (40g) dried cranberries (optional)
* 1/2 cup (60g) chopped glacé cherries (optional)
* 1/2 cup (120ml) brandy or rum, plus extra for flaming (optional)
* 1/2 cup (60g) self-raising flour
* 1/2 teaspoon ground mixed spice
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* Pinch of salt
* 1/2 cup (60g) fresh breadcrumbs
* 1/2 cup (100g) dark brown sugar, packed
* 1/2 cup (60g) suet, finely grated (or vegetable suet)
* 1/4 cup (60ml) molasses
* 2 large eggs, lightly beaten
* Zest and juice of 1 orange
* Zest and juice of 1 lemon
* 1/4 cup (60ml) milk

**Equipment:**

* Large mixing bowl
* Wooden spoon
* Greased and floured 1.5-liter (6-cup) pudding basin with a tight-fitting lid or a double layer of greaseproof paper and foil secured with string
* Large saucepan with a lid or a steamer
* Steaming rack or trivet (if using a saucepan)

**Instructions:**

**Day 1: Soaking the Fruits**

1. **Combine Dried Fruits:** In a large mixing bowl, combine the raisins, currants, sultanas, candied peel, and optional cranberries and glacé cherries.
2. **Soak in Alcohol:** Pour the brandy or rum over the dried fruits. Stir well to ensure all the fruits are coated.
3. **Cover and Soak:** Cover the bowl tightly with plastic wrap or a lid and let it soak at room temperature for at least 24 hours, or up to several days. Stir the mixture occasionally to ensure even soaking. The longer the fruits soak, the more flavorful and moist the pudding will be.

**Day 2: Making the Pudding**

1. **Prepare the Pudding Basin:** Grease the inside of the pudding basin thoroughly with butter or vegetable shortening. Then, dust it with flour, tapping out any excess. This will help the pudding release easily after steaming. If you don’t have a pudding basin with a lid, you can use a double layer of greaseproof paper and a layer of foil, secured tightly with string. Make sure to leave enough overhang to use as handles.
2. **Combine Dry Ingredients:** In a separate large bowl, whisk together the flour, mixed spice, nutmeg, cinnamon, cloves, and salt.
3. **Add Breadcrumbs and Sugar:** Add the breadcrumbs, brown sugar, and suet to the dry ingredients. Mix well to combine, ensuring the suet is evenly distributed.
4. **Add Wet Ingredients:** Make a well in the center of the dry ingredients. Add the molasses, beaten eggs, orange zest, orange juice, lemon zest, lemon juice, and milk.
5. **Combine Wet and Dry Ingredients:** Gradually incorporate the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
6. **Add Soaked Fruits:** Add the soaked dried fruit mixture to the batter. Stir gently until the fruits are evenly distributed throughout the pudding batter.
7. **Fill the Pudding Basin:** Spoon the pudding batter into the prepared pudding basin, pressing down gently to pack it in. Leave about 1 inch (2.5 cm) of space at the top for the pudding to expand during steaming.
8. **Cover the Pudding:** If using a pudding basin with a lid, secure the lid tightly. If using greaseproof paper and foil, pleat the paper and foil in the center to allow for expansion. Tie the string tightly around the basin to secure the paper and foil.

**Steaming the Pudding:**

1. **Prepare the Steamer or Saucepan:** Place a steaming rack or trivet in the bottom of a large saucepan. Add enough water to reach just below the rack or trivet.
2. **Place Pudding in Steamer:** Carefully lower the pudding basin into the saucepan or steamer. The water should not touch the bottom of the basin.
3. **Steam the Pudding:** Cover the saucepan or steamer tightly with a lid. Bring the water to a simmer over medium heat. Reduce the heat to low and steam the pudding for 6-8 hours. The exact steaming time will depend on the size of the pudding basin. Check the water level periodically and add more boiling water as needed to maintain the water level. It’s crucial to keep the water simmering gently and consistently throughout the steaming process.
4. **Check for Doneness:** After 6-8 hours, carefully remove the pudding basin from the steamer. To check for doneness, insert a skewer or toothpick into the center of the pudding. If it comes out clean or with a few moist crumbs, the pudding is done. If it comes out with wet batter, steam for another hour and check again.

**Cooling and Storing:**

1. **Cool the Pudding:** Let the pudding cool completely in the basin before unmolding. This may take several hours.
2. **Store the Pudding:** Once cooled, wrap the pudding tightly in fresh greaseproof paper and foil. Store it in a cool, dark place, such as a pantry or cupboard, for at least 2 weeks, or up to several months. The longer the pudding matures, the richer and more flavorful it will become.
3. **Feeding the Pudding (Optional):** To further enhance the flavor, you can “feed” the pudding with additional brandy or rum every few weeks. Simply poke a few holes in the top of the pudding with a skewer and drizzle a tablespoon or two of alcohol over it. Then, re-wrap the pudding and store it as before.

**Reheating and Serving:**

1. **Reheat the Pudding:** On Christmas Day (or whenever you plan to serve the pudding), reheat it by steaming it again for 1-2 hours, or until heated through. Alternatively, you can microwave individual slices for a shorter amount of time.
2. **Unmold the Pudding:** Carefully unmold the pudding onto a serving plate.
3. **Flame the Pudding (Optional):** Warm a few tablespoons of brandy or rum in a small saucepan. Carefully pour the warm alcohol over the pudding and ignite it with a long match or lighter. Let the flames burn until they extinguish naturally. This adds a dramatic touch and enhances the flavor of the pudding.
4. **Serve:** Serve the plum pudding warm with a dollop of brandy butter, custard, whipped cream, or ice cream. You can also garnish it with fresh berries or a sprig of holly.

## Tips for Success

* **Use High-Quality Ingredients:** The quality of the ingredients will directly impact the flavor of the pudding. Choose the best dried fruits, suet, and spices you can find.
* **Don’t Overmix:** Overmixing the batter can result in a tough pudding. Mix the ingredients until just combined.
* **Steam Thoroughly:** Steaming is essential for cooking the pudding properly. Make sure the water level is maintained throughout the steaming process.
* **Allow Time to Mature:** The longer the pudding matures, the better it will taste. Plan to make it at least 2 weeks in advance of serving.
* **Be Patient:** Plum pudding requires time and patience. Don’t rush the process.
* **Safety First:** When flaming the pudding, be careful to keep flammable materials away from the flames.
* **Customize to your liking:** Feel free to experiment with different dried fruits, spices, and types of alcohol to create your own unique version of plum pudding.
* **Vegetarian Option:** Replace the suet with vegetable suet for a vegetarian-friendly plum pudding.
* **Gluten-Free Option:** You can adapt this recipe to be gluten-free by using a gluten-free flour blend and gluten-free breadcrumbs. Make sure to check the labels of all your ingredients to ensure they are gluten-free.
* **Scaling the recipe:** This recipe can be easily scaled up or down depending on the number of servings you need. Just adjust the ingredient amounts accordingly. Keep in mind that steaming time may need to be adjusted depending on the size of the pudding basin.
* **Troubleshooting:** If your pudding is too dry, you can try feeding it with additional alcohol after it has cooled. If your pudding is too wet, you may not have steamed it for long enough.
* **Make it a tradition:** Making plum pudding can be a fun and rewarding holiday tradition to share with family and friends.

## Serving Suggestions

* **Brandy Butter:** A classic accompaniment to plum pudding. Cream together softened butter, icing sugar, and brandy to taste.
* **Custard:** A creamy, vanilla-flavored custard is another popular choice.
* **Whipped Cream:** Lightly sweetened whipped cream adds a touch of elegance.
* **Ice Cream:** Vanilla ice cream provides a refreshing contrast to the rich pudding.
* **Hard Sauce:** A rich sauce made with butter, sugar, and brandy or rum.
* **Fruit Compote:** A fruit compote made with seasonal fruits can add a touch of freshness.

## Variations

* **White Christmas Pudding:** This variation uses white chocolate and dried cranberries for a festive twist.
* **Chocolate Plum Pudding:** Add cocoa powder to the batter for a chocolatey twist.
* **Spiced Apple and Plum Pudding:** Incorporate grated apple and extra spices for a warm and comforting flavor.
* **Individual Plum Puddings:** Divide the batter into smaller ramekins for individual servings. Adjust the steaming time accordingly.
* **Microwave Plum Pudding:** For a quicker version, you can microwave individual portions of the pudding batter. However, the texture will be different from steamed pudding.

## The History of Plum Pudding

Plum pudding has a long and fascinating history, dating back to medieval England. Early versions of the pudding were more like a soup or stew, containing meat, vegetables, and dried fruits. Over time, the recipe evolved, and the meat was gradually replaced with more dried fruits and spices. By the 17th century, plum pudding had become a traditional Christmas dessert.

The term “plum” originally referred to any dried fruit, not just plums. The pudding was often referred to as “Christmas pudding” or “figgy pudding.”

During the Victorian era, plum pudding became even more elaborate, with intricate decorations and elaborate serving rituals. It was often brought to the table flaming, a tradition that continues to this day.

Plum pudding remains a beloved Christmas tradition in many parts of the world, a symbol of warmth, comfort, and festive cheer.

## Conclusion

Plum Pudding II offers a delicious and approachable way to create a cherished holiday tradition. With its rich flavors, moist texture, and festive presentation, it’s sure to be a hit with your family and friends. So gather your ingredients, set aside some time, and embark on the rewarding journey of making your own plum pudding. You’ll be creating a dessert that’s not only delicious but also steeped in history and tradition. Enjoy!