A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The recipe is organized by measure rather than weight, making it accessible for home cooks. Serve with wine, brandy, or any well-flavored sauce.
Preserved exactly as written in the original source
Dissolve a level teaspoonful of soda in a tablespoonful of warm water
Flour the fruit thoroughly from a pint of flour
In a large bowl put the well-beaten eggs, sugar, spices and salt in one cupful of milk
Stir in the fruit, chopped nuts, bread crumbs and suet, one after the other, until all are used
Put in the dissolved soda last and add enough flour to make the fruit stick together, which will take all the pint
Boil or steam four hours
Serve with wine or brandy or any well-flavored sauce
Modern guidance to help you succeed with this vintage recipe
Beef suet (hard fat from around cattle kidneys) has a high melting point, which keeps the pudding moist during the long steaming process without making it greasy. The baking soda dissolved in warm water activates immediately, creating carbon dioxide bubbles that lighten the dense batter. Flouring the fruit prevents it from sinking during cooking by creating a coating that suspends the heavy dried fruit in the batter. The extended steaming time (4 hours) allows the starches to fully gelatinize and the flavors to meld while maintaining moisture through gentle, even heat.
Traditional plum pudding actually improves with age. Once steamed and cooled completely, wrap tightly in cheesecloth soaked in brandy, then wrap in foil. Store in a cool, dark place for up to 3 months, occasionally 'feeding' with a tablespoon of brandy every 2-3 weeks. Before serving, re-steam for 2 hours to heat through. The pudding can also be made 1-2 days ahead and stored in the refrigerator, then re-steamed for 1-2 hours before serving.
Store cooled pudding wrapped tightly in plastic wrap and foil in the refrigerator for up to 2 weeks, or freeze for up to 6 months. To reheat, steam for 1-2 hours (if refrigerated) or 2-3 hours (if frozen) until heated through to the center. The pudding can also be sliced and reheated in the microwave for 1-2 minutes per slice, though steaming produces superior texture.
AI-generated tips from Chef Cecil's culinary database
Traditional plum pudding actually improves with age. Once steamed and cooled completely, wrap tightly in cheesecloth soaked in brandy, then wrap in foil. Store in a cool, dark place for up to 3 months, occasionally 'feeding' with a tablespoon of brandy every 2-3 weeks. Before serving, re-steam for 2 hours to heat through. The pudding can also be made 1-2 days ahead and stored in the refrigerator, then re-steamed for 1-2 hours before serving.
Store cooled pudding wrapped tightly in plastic wrap and foil in the refrigerator for up to 2 weeks, or freeze for up to 6 months. To reheat, steam for 1-2 hours (if refrigerated) or 2-3 hours (if frozen) until heated through to the center. The pudding can also be sliced and reheated in the microwave for 1-2 minutes per slice, though steaming produces superior texture.
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