Mom's Christmas Plum Pudding

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I love this dessert so much that now my mother makes one for dessert on Christmas and a separate one for me to take home. This pudding is very rich and small servings go a very long way. It's delicious for weeks afterward in the refrigerator. Cut a slice, add brandy sauce, microwave, and indulge while your New Year's resolution is looking the other way!

Prep Time:
15 mins
Cook Time:
3 hrs 45 mins
Additional Time:
30 mins
Total Time:
4 hrs 30 mins
16 servings



  • 2 (15 ounce) cans purple plums - drained, pitted, and chopped

  • 16 ounces gingersnaps, crushed

  • 2 cups all-purpose flour

  • 1 ½ cups white sugar

  • ¾ cup milk

  • ¾ cup melted butter

  • 3 eggs, beaten

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

Brandy Sauce:

  • 1 ½ cups white sugar

  • cup half-and-half

  • 3 tablespoons butter

  • 3 tablespoons brandy

  • 3 tablespoons light corn syrup


  1. Generously grease a 12-cup steamed pudding mold and its lid.

  2. Stir together plums, crushed gingersnaps, flour, sugar, milk, butter, eggs, baking powder, salt, cinnamon, and nutmeg for the pudding. Pour into the prepared pudding mold and cover with the lid. Place the mold on a rack in a deep, 8-quart pot. Add boiling water to halfway up the side of the mold, making sure water does not touch the lid.

  3. Cover the pot and simmer for 3 hours 45 minutes, adding more boiling water, if necessary. Remove the pudding mold from the pot and cool on a wire rack until pudding pulls away from the side of the mold, about 30 minutes.

  4. While pudding is cooling, combine sugar, half-and-half, butter, brandy, and corn syrup in a small, heavy saucepan. Cook over low heat, stirring occasionally, until butter melts, and sugar dissolves, 3 to 5 minutes.

  5. Invert pudding onto a platter and serve immediately alongside warm brandy sauce.

Cook's Notes:

If you don't have a pudding mold, you can use a 3-quart heat-proof bowl and 2 to 3 layers of aluminum foil for the lid. The foil should be able to overhang the bowl, because you will tie it on. Grease the foil as well as the bowl.

Traditionally, before serving, scoop a little hollow out of the top of the pudding and set in an eggshell filled with brandy. Light the brandy and then carry the flaming pudding to the table.

Raisins are a nice addition. Chopped nuts give it a little crunch. Dried cranberries add some tang.

If not serving the pudding right away, you can refrigerate it up to 3 weeks. Reheat before serving.

Editor's Note:

Nutrition data for this recipe includes the full amount of brandy sauce. The actual amount of brandy sauce consumed will vary.

Nutrition Facts (per serving)

493 Calories
15g Fat
84g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 493
% Daily Value *
Total Fat 15g 20%
Saturated Fat 8g 42%
Cholesterol 62mg 21%
Sodium 531mg 23%
Total Carbohydrate 84g 31%
Dietary Fiber 2g 6%
Total Sugars 45g
Protein 5g
Vitamin C 0mg 2%
Calcium 109mg 8%
Iron 3mg 18%
Potassium 204mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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