There are certain recipes that don’t just live in cookbooks—they live in memories.
Old-Fashioned Plum Pudding is one of those recipes. It’s the kind of dish that feels like it belongs to another time entirely… a time when kitchens stayed warm all day, when windows fogged up from simmering pots, and when recipes weren’t measured in cups and grams, but in bowls and heaping handfuls.
If you’ve ever come across a faded recipe like the one above—typed, worn, maybe passed down through generations—you already know: this isn’t just dessert. It’s a story.
And today, we’re bringing that story back to life.
A Dessert From Another Era
Plum pudding has deep roots in British tradition, especially around Christmas. Despite the name, it doesn’t actually include plums. In older times, “plums” simply meant dried fruits—raisins, currants, and the like.
This pudding was often prepared weeks in advance, wrapped in cloth, and boiled slowly until it became dense, rich, and full of flavor. Families would gather around as it steamed away, filling the house with the scent of spice and citrus.
And when it was finally served? It wasn’t just eaten—it was celebrated.
Sometimes even set aflame.
Why This Recipe Still Matters
What makes this version so special is how simple—and honest—it is.
There are no fancy techniques. No complicated steps. Just real ingredients and a method that has stood the test of time.
It uses suet, a traditional fat that gives the pudding its signature texture
It relies on bread crumbs, not just flour, for body
It’s packed with dried fruit and spice, creating deep, layered flavor
And it’s cooked the old way—slow, steady, and patient
This is the kind of recipe your grandmother might have known by heart.
Ingredients (As Written, With Modern Notes)
1 bowl seeded raisins
1 bowl currants
1 bowl flour
1 bowl bread crumbs (soaked in milk and squeezed dry)
1 heaping bowl kidney suet (or butter/shortening substitute)
1 heaping bowl sugar
1 lb candied citron
1 lb lemon & orange peel
1 tsp cinnamon
½ tsp cloves
1 tsp nutmeg
1 tsp salt
8 eggs
Milk (as needed for consistency)
💡 Tip: If you can’t find citron, you can substitute with mixed candied fruit or even chopped dried apricots.
How to Make Plum Pudding (Step-by-Step)
This is where the magic happens.
Step: 1
Start by gathering everything into a large mixing bowl—your raisins, currants, soaked bread crumbs, suet, sugar, citrus peel, and spices. Stir them together until everything is well combined.
Step: 2
Next, add your eggs. Beat them lightly first, then mix them into the pudding mixture. You’ll notice it start to come together into something thick and sticky.
Step: 3
Now comes the old-fashioned part: alternating flour and milk.
Add a bit of flour, then a splash of milk. Stir. Repeat. You’re aiming for a consistency that can drop from a spoon—not too runny, not too stiff.
Once ready, spoon the mixture into greased pudding bowls.
Step: 4
Cover them securely—traditionally with cloth tied tightly—and place them into boiling water. Let them simmer gently for about 2 hours.
This is not a rushed process. It’s meant to be slow.
.
The Final Touch: Serving
Once done, carefully remove the pudding and let it rest slightly before turning it out.
Serve it warm with hard sauce—a simple mixture of butter, sugar, and sometimes a splash of vanilla or brandy.
If you’re feeling traditional, you can even warm a bit of brandy and flame it over the top for a dramatic finish.
What It Tastes Like
This isn’t your typical dessert.
Plum pudding is:
Dense and hearty
Rich with spice
Slightly sweet, but not overwhelming
Packed with chewy bits of fruit
It’s closer to a steamed fruit cake than anything else—and that’s exactly what makes it so comforting.
Make-Ahead & Storage Tips
One of the best things about this recipe?
It was designed to last.
You can make it ahead of time and store it in the fridge
It freezes beautifully
To reheat, simply steam again until warmed through
In fact, many say it tastes even better after a few days.
A Recipe Worth Passing Down
There’s something deeply comforting about recipes like this.
They remind us that food isn’t just about eating—it’s about remembering.
About slowing down.
About doing things the old way, even if just for a day.
So whether you make this for Christmas, for curiosity, or just because you found an old recipe and wondered what it tasted like…
You’re not just cooking.
You’re continuing a tradition.
Frequently Asked Questions
Does plum pudding contain plums?
No—historically, “plums” referred to raisins and dried fruits, not fresh plums.
Can I make this without suet?
Yes. Butter or vegetable shortening works as a modern substitute.
Do I have to boil it in cloth?
Not necessarily. You can use a covered pudding basin or heat-safe bowl.
Can I make it alcohol-free?
Absolutely. This version doesn’t require alcohol at all.
How long does it last?
Stored properly, it can last several days refrigerated or months frozen.
What is hard sauce?
A sweet butter-based sauce often served with warm puddings.