This traditional Grandma’s Plum Pudding is a comforting, dense steamed cake that tastes like nostalgia in every bite. Unlike baked cakes, this pudding is moist and tender, thanks to the long, slow steaming process that melds the flavors of suet, brown sugar, and warm spices. Packed with a generous mix of raisins, chopped dates, candied fruit, and walnuts, it offers a complex texture and deep, aromatic flavor profile dominated by cinnamon, cloves, and mace. The addition of bread soaked in milk gives it a unique, hearty richness distinct from standard fruitcakes. It is the perfect centerpiece for Christmas or Thanksgiving dinner, best served warm with a scoop of hard sauce or vanilla ice cream. This recipe captures the essence of old-fashioned holiday cooking, bringing warmth and sweetness to the table.
Grandma’s Plum Pudding
Description
This traditional Grandma’s Plum Pudding is a comforting, dense steamed cake that tastes like nostalgia in every bite. Unlike baked cakes, this pudding is moist and tender, thanks to the long, slow steaming process that melds the flavors of suet, brown sugar, and warm spices. Packed with a generous mix of raisins, chopped dates, candied fruit, and walnuts, it offers a complex texture and deep, aromatic flavor profile dominated by cinnamon, cloves, and mace. The addition of bread soaked in milk gives it a unique, hearty richness distinct from standard fruitcakes. It is the perfect centerpiece for Christmas or Thanksgiving dinner, best served warm with a scoop of hard sauce or vanilla ice cream. This recipe captures the essence of old-fashioned holiday cooking, bringing warmth and sweetness to the table.Ingredients
Directions
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Soak the torn bread slices in the milk until soft, then beat the mixture thoroughly.
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Stir in the beaten eggs, brown sugar, orange juice, chopped suet, and vanilla extract.
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In a separate bowl, sift together the flour, baking soda, salt, cinnamon, cloves, and mace.
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Add the raisins, chopped dates, candied fruit, and walnuts to the dry ingredients and mix well.
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Combine the bread mixture with the dry ingredient mixture, stirring until evenly incorporated.
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Pour the batter into a well-greased 2-quart mold. Cover the top with foil and tie securely with string.
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Place the mold on a rack in a very deep baking pan, such as a Dutch oven.
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Add boiling water to the pan until it reaches a depth of 1 inch.
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Cover the pan and steam the pudding for 3 1/2 hours. Check the water level periodically and add more boiling water as needed to maintain the depth.
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Remove the pudding from the heat and let it cool in the mold for 10 minutes before unmolding.
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Serve warm with hard sauce on top.
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To make the hard sauce: Thoroughly cream 1/2 cup butter with 2 cups confectioner's sugar.
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Add 1-2 tsp. vanilla (or rum or brandy) and beat until blended.
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Spread the mixture into an 8x8x2-inch pan and chill until hardened, then cut into squares.
Note
Storage: This pudding can be stored wrapped in foil and plastic wrap in the refrigerator for up to a week or frozen for longer storage. Reheat by steaming for 30 minutes before serving.
Substitutions: If you cannot find suet, you can use finely chopped unsalted butter or a neutral vegetable shortening, though the traditional texture may vary slightly.
Tip: Ensure the water in the steaming pan never boils over into the pudding mold. Keep the heat at a steady simmer.
Variation: For a boozy twist, add 2 tablespoons of dark rum or brandy to the batter along with the vanilla.
