Plum Pudding With Grand Marnier Hard Sauce

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Servings: 12 servings Difficulty: Intermediate
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A rich, steamed Christmas pudding infused with citrus and spirits, served with a luxurious Grand Marnier hard sauce.
Plum Pudding With Grand Marnier Hard Sauce recipe image
Plum Pudding With Grand Marnier Hard Sauce recipe image
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Plum Pudding With Grand Marnier Hard Sauce

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 servings Calories: 1802.6
Dietary:
V Vegan

Description

This traditional Plum Pudding is a dense, moist, and deeply flavorful dessert perfect for holiday celebrations. Packed with dried fruits like currants, golden raisins, and candied citrus peels, it offers a complex blend of sweet, tart, and spicy notes from allspice and ginger. The addition of suet and breadcrumbs creates a hearty texture that holds up beautifully to long steaming. Served warm, it is crowned with a decadent Grand Marnier hard sauce—a frozen mixture of whipped cream and orange liqueur that melts lusciously over the hot pudding. This recipe captures the essence of classic British holiday baking, providing a sophisticated and comforting end to a festive feast.

Directions

  1. Place the walnuts, currants, golden raisins, candied orange peel, candied lemon peel, and candied citron in a large bowl.
  2. Add the flour, salt, ground allspice, ground ginger, breadcrumbs, brown sugar, ground suet, chopped apple, and grated carrot to the bowl with the fruits.
  3. Mix the dry ingredients and fruits thoroughly to ensure even distribution.
  4. In a separate bowl, combine the beaten eggs, fresh orange juice, Grand Marnier, and Cognac.
  5. Pour the wet ingredients into the dry mixture and stir until a thick, uniform batter forms.
  6. Line a 2-quart pudding basin or heatproof bowl with parchment paper, extending the paper over the edges for lifting.
  7. Spoon the pudding batter into the lined basin, pressing it down gently to remove air pockets.
  8. Cover the basin with a disc of parchment paper and a circle of foil, securing tightly with string to prevent water from entering.
  9. Place the basin in a large pot with a trivet or inverted bowl at the bottom. Add enough boiling water to reach halfway up the sides of the basin.
  10. Cover the pot and simmer gently for 4 hours, checking periodically to add more boiling water as needed to maintain the level.
  11. Carefully remove the pudding from the pot and let it cool slightly before unmolding onto a serving plate.
  12. Serve warm, topped with Grand Marnier hard sauce made by whipping heavy cream with sugar and Grand Marnier until soft peaks form, then freezing until firm.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1802.6kcal
% Daily Value *
Total Fat 83.7g129%
Saturated Fat 8.3g42%
Cholesterol 0.5mg1%
Sodium 5641.2mg236%
Total Carbohydrate 245.4g82%
Dietary Fiber 24.3g98%
Sugars 86.8g
Protein 42.7g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: plum pudding, christmas pudding, steamed pudding, grand marnier, hard sauce, british dessert, dried fruit, candied peel, suet, holiday baking, festive dessert, traditional recipe, orange liqueur, whipped cream, spiced pudding, dessert sauce, winter dessert, fruitcake, pudding, celebration
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