A Christmas plum pudding (also called figgy pudding) is divine—dark, moist, rich, and fruity. This steamed pudding recipe was adapted from Fannie Farmer’s “English Plum Pudding I” from the 1918 edition of her cookbook, the last one she wrote.

A pudding is “steamed” so it’s cooked on the stove, not in the oven. It takes time to make, but that rich flavor is worth the wait—and it makes the whole house smell like Christmas!

This recipe does not use suet like the old English Christmas puddings. The word “plum” in plum pudding was a generic term for any dried fruit—most commonly raisins and currants, with prunes and other dried, preserved or candied fruit added when available.

Plum puddings are often made in pudding molds (like a bundt cake mold) but a special mold is not necessary. Puddings used to be cooked in cloth bags! If you don’t have a mold, we’d suggest a large stainless steel bowl. Even an aluminum can would do. You’ll also need a deep stockpot or an old Lobster pot, and some kitchen string.

In terms of the ingredients, if you don’t like (or don’t wish to buy) the citron or candied peel, you can always add more raisins or currents. And if you don’t want to include brandy, substitute with grape juice.

Traditionally, the Christmas pudding was dressed with warm brandy which was set alight. Due to safety/fire concerns, this is less common today. Plum pudding is usually served with either a hard sauce(usually brandy butter or rum butter), cream, ice cream, or custard. We’ve included a recipe for a foamy sauce.