Professional Baker Teaches You How To Make PLUM PUDDING!

Grand Plum Pudding is the perfect dessert for your Thanksgiving Feast! Chef Anna Olson is here to teach you how to make this amazing Grand Plum Pudding recipe, so follow along with the recipe below and you'll be a plum pudding master in no time!

Ingredients

Grand Plum Pudding

1 cup raisins
1 cup dried currants
1 cup walnut pieces
½ cup candied orange peel
2 tsp ground cinnamon
1 tsp ground clove
1 tsp ground nutmeg
1 tsp salt
½ tsp ground allspice
½ cup brandy or dry sherry
5 large eggs
1 cup sugar
1 cup milk
2 cup all-purpose flour
2 cup dry plain breadcrumbs
1 cup unsalted butter
1 tsp baking soda

Crème Anglaise

1 cup half and half cream
2 egg yolks
2 Tbsp sugar
1 tsp vanilla extract

Directions

Grand Plum Pudding

1. Lightly grease an 8-cup steamed pudding mold (a curved metal or ceramic mold with a lid) and ready a large stock pot filled with 3-inches of water.

2. Toss the raisins, currants, walnuts, candied peel, cinnamon, clove, nutmeg, salt and allspice together. Stir in the brandy (or sherry, if using) and let sit while preparing the other part of the pudding.

3. Whisk the eggs with the sugar, then whisk in the milk. Sift in the flour and whisk, then stir in the breadcrumbs followed by the melted butter. Stir in the soaking fruits and nuts (including any excess liquid). Stir the baking soda in a small dish with 1 Tbsp of warm water and stir this quickly into the batter. Scrape the batter into the prepared pudding mold and secure the lid.

4. Bring the stockpot with water up to a gentle simmer and place a cookie cutter or other similar ring (even a tuna tin with the top and bottom cut out) and place the pudding mold on top of the ring (to prevent it from touching the bottom of the pot. Cover the pot and steam the pudding for 4 hours, checking periodically that the water level in the pot remains the same. Remove the pudding from the pot, uncover, and allow it to cool for an hour before turning out and serving with Crème Anglaise.

Crème Anglaise

1. Heat the cream to just below a simmer in a small saucepot.

2. In a separate bowl whisk the egg yolks and sugar together. Slowly pour into the hot cream while whisking, then return the entire mixture to the pot. Switch to a wooden spoon and cook the custard on medium-low heat until it coats the back of the spoon, about 3 minutes. Strain the custard, cool it to room temperature, and then chill until ready to serve.

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[mkivy]

I’ve watched this 6 times....yes maybe a bit obsessed but when I watch and listen I can see my grandma Anderson from Edinburgh Scotland! And she used suet and brandy too...I remember her steaming pan...it was an ole metal mold...my favorite was when she served it with her signature custard sauce...oh my goodness! She used currants, raisins, dry cherries, and well a mixture of dried fruits...grandma is sitting right next to me as we watch...thank us Anna for these memories.

[ray.]

Here is from Brazil, Have you already done a test of baking the pudding in the oven for 40 minutes? I did it and it was perfect without having to spend so much time cooking in the pan. only 40 minutes and it was wonderful. I love this wonderful pudding

[mkivy]

This was my fondest memory of my grandma Anderson. She traveled all the way from Edinburgh Scotland in the late 1800’s and I credit her and my mother for my love of cooking. Especially baking. I will try this recipe. My grandmother made the best Plum Pudding with a delicious custard sauce.

[jumper]

Anna, you are a gifted teacher. You explain the theory behind cooking in a simple and non condescending way. I'm going to make this for Christmas. How far ahead of time can you make this plum pudding?

[lifescansdarkly]

This is very similar to traditional recipes, the main difference being that once the puddings are steamed, they're soaked in alcohol (brandy or rum) and left to age for at least a week, sometimes up to a year! Would be very interesting to try an "aged" pudding like that.

[VarshaDV-re]

Rainsins 😇
Diced candied orange peel 🤑
Cinnamon ☠️
Allspice 🤷
Ground clove 🤧
Nutmeg 😒
Salt ✋
Brandy 🍫
Eggs 🧀
Sugar 💘
Milk😡
All purpose flour 🧑‍🏫
Dried breadcrumbs 🦣
Melted butter 🌑
Baking soda 🥶
Hot water 🌟
Eggs 🗣️
Sugar 😤
Vanilla 🚵
Cream 🙏

[artcestaro]

Thanks so much! I got one one these pudding steamers just before Christmas, and I wasn't exactly sure how well it sealed, how much water to use, or how long it should cook. You answered all my questions in this video, and the pudding came out great! 🙂

[etm]

I made a plum pudding maybe 40 years ago, at my mother’s over Christmas. I think I used stockings! Tied knots between different spheres of plum pudding batter, and somehow steamed those.

[janettabinski]

Was interested to watch this version of a plum/Christmas pudding. Much lighter than my recipe, which I adapted from an old British “Good Housekeeping” magazine recipe. From memory the ingredients include walnuts, Brazils and almonds, spices, chopped citrus peel, grated carrot, raisins, prunes (the eponymous plums), dried cranberries and apricots (I don’t like currants), flour, breadcrumbs, eggs (but only 2), brandy, stout (no milk), dark brown sugar and black treacle/molasses to give a rich dark colour. Warmed brandy to pour over and set alight when serving, along with brandy sauce. This past Christmas I put the pudding batter into greased tin cans, as I remember my grandmother doing, covered with greaseproof paper and foil, which worked fine, with much-reduced steaming time, easy slicing of the log shape, and smaller portions. After the initial steaming, the puddings can mature for a year or more in the fridge, though freshly made is also great.

[marilynbouziane]

The mold is spectacular, the pudding also

[mayerojas]

Now with the lockdown I started doing sourdough bread. I’m mastering I learned from you tubers. I’ve been trying for years to do the starter and I gave up because I found it difficult. But thanks to YouTube and lockdown I’ve done!

[mayerojas]

Hi Anna, I live in England (I’m originally from Costa Rica though) and I hadn’t been able to do this pudding before until I watched you doing it in Food network. I love how you do everything. I didn’t know you’re in YouTube. I discovered you now with lockdown. I’ve done several of your recipes.

[AussieAngeS]

I didn’t know that steamed plumb pudding had breadcrumbs Anna, wow that looks fabulous

[RobsThePrice]

I really enjoyed this recipe. I made brandy sauce instead of the creme anglaise, and it pairs really well.

[ADITYAAAA]

Enough of studying thomson's plum pudding model, it's time to eat plum pudding

[chriscorsi]

Beautiful just beautiful I’ll try your recipe very nice

[marieparadiso]

Never had plum pudding i think its time 😊❤

[laeticisgeldenhuys]

Wonderful recipe. Thanx. But your " cup" is it 200ml or 250ml?

[needlespoon]

Oh yea the plum pudding model. Ah yes science.

[denisewhite]

How do I store this til Xmas day? Due to it having so many eggs, does this need to be in freezer? I made it yesterday and OMG! Yummy! Soaked in Kraken.