Plum Pudding II

Plum Pudding II


"This is a steamed pudding of brown sugar, butter, milk, flour, dates, raisins, currants, and candied fruit peel. Serve it with custard, whipped cream or ice cream."


2 h 20 m servings 308 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Well grease a pudding mold.
  2. In a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon and salt; mix gently until blended. Pour into prepared pudding mold.
  3. Cover with a double layer of greased wax paper and steam for 2 hours.
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Your rating



  1. 11 Ratings


This has also become a family tradition for us ~ I've made it for years now. It is so easy and so delicious! I use a cleaned and buttered 1 lb coffee can for a "mold" and steam it in my crock ...

This is just like the plum pudding my English grandfather made when I was a child. He served it with CPR (Canadian Pacific Railway) Brandy Sauce. 2T butter 1/3 C sugar 1/2 C boiling water 2t...

This was my first experience making plum pudding, and while this recipe is different from those I've tasted, it was very tasty. Full of a wonderful spice flavor. We served it warm with ice cre...

I made this for the first time yesterday and it was DELICIOUS! I left out the currants and the citron (as I didn't have any in the pantry) and it was excellent nonetheless. I'll definitely mak...

This recipe is amazing! My dad loves plum pudding, so I have to make this every Christmas. Its become a tradition!

This sounds great and I would really like to try it, but no where in the recipe does it tell me how to steam it. I think that knowing how to steam it would be very important.

A fantastic, rich and authentic tasting dessert. Perfect for finishing off any Christmas dinner.

Just perfect. Served with a traditional sweet white sauce. In Wales, we would even hide a sixpence in it.

Terrific. I doubled it and used figs instead of dates So while there are no plums it became a "figgy pudding" perfect for the season. I used a bundt pan to steam it in and later served it col...