Christmas Plum Pudding
8 servings
150 minutes
Christmas plum pudding is a true embodiment of British traditions. Its history dates back to the Middle Ages when dishes with dried fruits and spices symbolized abundance and celebration. This rich dessert has a deep, sweet flavor with intense aromas of cinnamon, clove, and brandy that perfectly complements the delicate vanilla sauce. It is steamed, giving it a unique texture and moisture. The pudding is served hot and is often set alight before serving for a dramatic effect that symbolizes the warmth of family celebrations. Perfect for Christmas dinner, it is an integral part of the festive meal, bringing comfort and joy to everyone who tries it.
1
In one container, mix molasses, butter (175 g), milk, and eggs, and in another, mix flour, baking soda, salt, cinnamon, and cloves. Combine the contents of both bowls in three stages, gradually adding the dry mixture to the liquid.
- Treacle (syrup): 150 g
- Butter: 300 g
- Milk: 0.5 glass
- Wheat flour: 150 g
- Baking soda: 1 teaspoon
- Salt: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground cloves: pinch
2
Coat prunes and raisins in flour and add to the dough. Mix with brandy.
- Prunes: 500 g
- Raisins: 150 g
- Brandy: 80 ml
3
Place the mixture in a pudding mold and steam for 2 hours, ensuring the water reaches halfway up the sides of the pudding mold.
4
For the sauce, mix thoroughly with a mixer: 125 g of butter, 150 g of sugar, a pinch of salt, 1 teaspoon of vanilla extract, and a shot of brandy (30 g).
- Butter: 300 g
- Sugar: 0.6 glass
- Salt: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Brandy: 80 ml
5
Let the prepared pudding cool for 5 minutes. Sprinkle with powdered sugar. Serve with vanilla sauce.
- Icing sugar: 1 teaspoon
