Sugar Plum Pudding
Indulge in the cozy, festive charm of Sugar Plum Pudding, a steamed dessert that’s perfect for holiday celebrations or special winter gatherings. This rich and flavorful pudding combines the natural sweetness of dried plums, apricots, figs, and raisins soaked in orange juice and a hint of brandy for a luxurious depth of flavor. Infused with warm spices like cinnamon, nutmeg, and cloves, and enriched with ground almonds and a citrusy orange zest, each bite is a perfect balance of comforting and bright. Steamed to perfection, this traditional dessert is moist, dense, and irresistibly aromatic. Serve it warm with custard, cream, or brandy sauce for a truly festive finale to your holiday table. Whether you’re drawn to its classic preparation or the medley of seasonal flavors, Sugar Plum Pudding is destined to become a holiday favorite.
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Recipe Information
Ingredients
- 200 grams Dried plums (prunes)
- 100 grams Dried apricots
- 100 grams Raisins
- 100 grams Dried figs
- 60 milliliters Brandy (optional)
- 100 grams All-purpose flour
- 100 grams Ground almonds
- 100 grams Brown sugar
- 150 grams Unsalted butter
- 3 large Eggs
- 60 milliliters Milk
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 1 orange Zest of an orange
- 60 milliliters Orange juice
Instructions
Chop the dried plums, apricots, raisins, and figs into small pieces and place them in a bowl.
Pour the brandy (if using) and the orange juice over the dried fruit, and let it soak for at least 30 minutes to plump up the fruit.
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
Beat in the eggs, one at a time, until well incorporated.
Sift together the flour, baking powder, cinnamon, nutmeg, cloves, and salt in a separate bowl.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, until the batter is smooth.
Fold in the ground almonds, soaked fruit mixture (including any liquid), and orange zest until evenly combined.
Grease a pudding mold or heatproof bowl and spoon in the batter, pressing it down gently to level the top.
Cover the mold with a layer of parchment paper and a layer of foil, securing with kitchen twine to ensure it’s watertight.
Place the mold in a deep pot and pour boiling water into the pot until it reaches halfway up the sides of the mold.
Cover the pot with a lid and steam the pudding on low heat for 2 hours, checking occasionally to ensure the water level is maintained.
Carefully remove the mold from the pot and let it cool for 5 minutes before turning the pudding out onto a plate.
Serve warm with custard, cream, or a drizzle of brandy sauce for a decadent holiday treat.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 44.7 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 122 mg | 9% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
