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Traditional Plum Pudding with Brandy Butter Sauce

A warm, comforting dessert steeped in tradition, made with rich dried plums and a silky brandy butter sauce, perfect for family gatherings and festive celebrations.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pudding
  • 200 grams dried plums Opt for good-quality dried plums for better sweetness.
  • 150 grams sugar
  • 100 grams breadcrumbs
  • 100 grams butter Melted for mixing into the pudding.
  • 4 units eggs Beaten before adding to the mixture.
  • 250 ml milk Can substitute part with cream for richer taste.
  • 50 ml brandy For the sauce; can substitute with vanilla or warm milk.
  • 1 teaspoon cinnamon Feel free to add a pinch of nutmeg for extra flavor.
For the Brandy Butter Sauce
  • 100 grams butter Melted for the sauce.
  • 50 ml brandy For the sauce, adds depth of flavor.

Method
 

Preparation
  1. Preheat your oven to 180 degrees Celsius.
  2. Soak the dried plums in hot water for about 30 minutes to hydrate.
  3. In a bowl, whisk together the breadcrumbs, sugar, and cinnamon. Stir in the melted butter until crumbly.
  4. Beat the eggs and mix them into the buttery breadcrumb mixture, followed by the milk.
  5. Fold in the hydrated plums, ensuring even distribution.
  6. Pour the mixture into a greased mold and bake for about 45 minutes, until golden and firm.
Sauce Preparation
  1. For the brandy butter sauce, melt the butter and add the brandy, mixing until smooth.
Serving
  1. Serve the pudding hot, generously drizzled with warm brandy butter sauce.

Notes

Store any leftovers in the refrigerator for up to 3 days. Reheat in the oven before serving. Variations can include nuts or chocolate chips.