Recipe courtesy of Cindy Goldfield

Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce

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  • Level: Easy
  • Total: 2 hr 35 min
  • Prep: 30 min
  • Inactive: 5 min
  • Cook: 2 hr
  • Yield: 8 servings
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1 cup light molasses

3/4 cup melted butter

1/2 cup warm milk

2 eggs, beaten

1 cup all-purpose flour, plus additional for tossing fruit

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 pint candied mixed fruit (or diced dried fruit such as pineapple, pears, apples, and plums)

1 cup raisins

1 1/2 ounces brandy

Holly sprig, for garnish

Hard Sauce, recipe follows

Hard Sauce:

1/4 pound butter

1 cup sugar

1 pinch salt

1 teaspoon vanilla extract

1-ounce brandy or rum


  1. Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
  2. Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.

Hard Sauce:

  1. Beat all ingredients together until very well combined. Serve with pudding.