Easy Plum Pudding Recipe with Dried Fruit and Spices

I love making this easy plum pudding recipe when I want a dessert that feels traditional, comforting, and especially suited to holidays. The pudding is tender and chewy, with sweet fruit, shredded carrots, warm cinnamon, nutmeg, and cloves throughout. I finish it with a smooth hard sauce for a rich contrast.

When I serve plum pudding, I like to bring it to the table warm with the sauce spooned over each portion. The combination of fruit, spice, and citrus makes this a memorable dessert for family gatherings and special meals.

Why I Love This Plum Pudding Recipe

I love this recipe because the texture is different from an everyday cake. The combination of plums, dates, golden raisins, currants, and carrots gives me plenty of chewy fruit in every slice, while the bread crumbs and flour help create a sturdy but tender pudding.

The warm spices are another reason I return to this recipe. Cinnamon, nutmeg, and cloves give it the cozy flavor I associate with holiday baking, while orange zest adds a bright note that keeps the dessert from tasting too heavy.

Ingredients for Plum Pudding

I keep the ingredients organized into the pudding and hard sauce so I can prepare everything before I begin. I also make sure the plums are well drained before I add them to the batter.

How I Make Plum Pudding

Step 1: Prepare My Equipment

I generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl and set it aside.

Step 2: Mix the Ingredients

In a large bowl, I cream the butter and brown sugar until light and fluffy, about five to seven minutes. I add the eggs, one at a time, beating well after each addition. In another bowl, I mix the bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves. Then I gradually add it to the creamed mixture and fold in the plums, dates, raisins, carrots and currants.

Step 3: Transfer to a Prepared Mold

I transfer the mix to a prepared pudding mold and cover tightly with heavy-duty foil. Then I tie the foil with kitchen string to secure it.

Step 4: Steam the Pudding

I place the pudding mold on a rack in a stockpot and add 3 inches of hot water to the pot. I bring the water to a gentle boil and steam the cake, covered, until a toothpick inserted in the center comes out clean. This takes about two to 2-1/2 hours. I add more water to the pot as needed. I remove the pudding from the pot and let it stand for five minutes before unmolding.

Step 5: Prepare the Sauce and Serve

Meanwhile, in a bowl, I beat the hard sauce ingredients until smooth and creamy. I unmold the pudding onto a serving plate and serve it warm with sauce.

My Favorite Plum Pudding Variations

• Skip the sauce: When I am short on time, I can serve the pudding without the homemade hard sauce. I can also pair it with vanilla ice cream, whipped cream, or clotted cream.
• Change the dried fruit: I can replace some of the dried fruit with apricots, dried cherries, or cranberries when I want a slightly different flavor and texture.

How I Store Plum Pudding

I wrap leftover plum pudding tightly in plastic wrap or foil before storing it in the refrigerator. For extra protection, I like placing a fresh piece of parchment paper over the top before wrapping it tightly in foil. I can store the pudding in the refrigerator or freezer.

Can I Make Plum Pudding Ahead of Time?

Yes. I like making plum pudding ahead when I am planning a holiday meal because it stores well. I wrap it tightly and keep it refrigerated or frozen until I am ready to serve it. When I need to warm it, I can reheat the pudding in the oven or steam it until heated through.

My Plum Pudding Tips

Can I Make This Plum Pudding in a Slow Cooker?

I can make this recipe in a slow cooker. I put the covered pudding mold into the slow cooker and pour water around the sides until it comes about 3/4 of the way up the sides of the mold. I steam it for about four hours or until the pudding is cooked all the way through.

How Do I Prevent Plum Pudding From Getting Soggy?

I make sure the water in my pot is not boiling too hard. If the water splashes into the pudding mold, the pudding can become soggy. I keep the water at a simmer or gentle boil so steam can rise without the water splashing into the mold.

How Do I Know When Plum Pudding Is Cooked?

I test the center with a skewer or cake tester. When it comes out clean without residue, I know the pudding is cooked through.

Frequently Asked Questions

What is plum pudding?

When I make plum pudding, I am making a traditional steamed dessert filled with fruit, warm spices, and a tender, chewy texture. Despite the name, this version uses canned plums along with dates, raisins, currants, and carrots.

Can I use orange juice instead of rum in the hard sauce?

Yes. I use orange juice when I want the hard sauce to remain alcohol-free. It also complements the orange zest already used in the pudding.

Why is my plum pudding dense?

I pay close attention to the steaming process because this pudding depends on gentle, steady steam. I also make sure the mold is covered tightly and that the water does not splash into it.

What is the best way to serve plum pudding?

I prefer serving it warm on a dessert plate with the homemade hard sauce. For an extra creamy pairing, I can also serve it with whipped cream, clotted cream, or vanilla ice cream.

Nutrition Information

Estimated per serving, assuming 12 servings. Values can vary depending on the exact ingredients, portion size, and whether the full hard sauce is served.

Finally, Conclusion

I love this easy plum pudding recipe for the way it brings together warm spices, sweet fruit, citrus, and a creamy hard sauce in one comforting dessert. The steaming method gives me the classic tender texture, while the fruit keeps every bite interesting. Whenever I want a memorable holiday dessert that feels traditional and homemade, this is a recipe I am happy to make and share.