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Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce Recipe

Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce

Recipe courtesy Cindy Goldfield

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

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  • on December 26, 2011

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    Thank u Cindy for this recipe!! I always wanted to make Christmas pudding like the one made in England but previous recipes looks like so much work & time consuming. This 1 is much easier & it is a cheaper version of my country's traditional black cake. It took 3 hrs of steaming & it is so moist and tasty (others should follow the 2 hour guideline & keep checking for doneness. The only things i changed were: I added 1/4 tsp of nutmeg,1tsp of lemon zest & 1tsp of vanilla essence. Plus I upped the cinnamon to 1 tbsp for added flavour. After I was done putting all the ingredients in, I realised the recipe did not have sugar so I quickly stirred in about 1/2 c brownsugar hoping that it would work out. The sugar content was good for me-not over sweet but just right. I did not make the hard sauce because I was trying to cut down on calories. I would rate this 10 stars! Thank you thank you thank you. I will be making another one on New Year's eve.

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  • on December 21, 2009

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    Got rave reviews on this plum pudding! This recipe is now one of my Christmas "regulars"! I changed the light molasses to dark molasses and substituted the citrus fruits for craisins and chopped, pitted dates. Everyone loved it for it's great flavor, richness, and moist crumb. The sauce was also wonderful and I used powdered sugar rather than granulated sugar. If you can afford a mid- to high-priced rum for the sauce, go for it since the rum flavor really shines through the sauce. Lovely!

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  • on December 12, 2008

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    I just made this Steamed Cake and it was delicious. I used a brand of Mixed Fruit that I would not recommend in the future. It was Kroger brand and the fruit tasted like cardboard. The cake turned out beautifully though, with the candied fruit on top. So it would be a real show stopper in the future for a dinner party. I used a round bundt pan with a hole in the center.............
    Next time I will use either fresh cranberries or craisins and chopped pitted dates, plus the raisins in regular dark style and white ones too for variety, instead of the mixed citrus fruits. Also, I used the dark molasses this time and substituted powdered sugar for the cane sugar in the Hard Sauce recipe. It was excellent, as I used alittle extra brandy. YUMMMMMM

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  • on December 18, 2007

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    I work with several British immigrants. I brought this recipe (with slight modifications to our office Christmas party last year and it was a raving success! The Brits said it was "brilliant". Some, who were visiting from "across the pond" for the holidays. Said it was the best they had ever had! Even for the Americans who were unfamiliar with Christmas pudding, it was a huge success. I made one basic change to the recipe by using black strap molasses instead of light molasses. The black strap molasses adds a nice rich flavor and dark color to the dish. Just make sure the non-plum-pudding-savvy don't think it is chocolate cake or they will be in for quite a shock! ;

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  • on November 07, 2006

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  • on December 21, 2004

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    I went out and purchased most of the ingredients this morning. The only difference was, I made it using dark molasses rather than the light because that was all I had around the house. It was easy to prepare.
    I just finished taking "Nana's Traditional Christmas Steamed Plum Pudding" out of crock pot. I sneaked a taste of the "pudding" from the bottom of it, where no one will see it. It is delicious. I will be serving it tomorrow night or on my birthday. I can't wait to make another one. I know my husband will love it as much as I do.

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