Professor Plum's Pudding

Don’t look for plums in this recipe. Traditional English plum pudding gets its name from the old use of “plum” to mean dried fruit. This one is packed with dark raisins, golden raisins, and currants, all chopped and folded into a buttery, spiced breadcrumb base that steams for six hours until it becomes a dense, moist, deeply flavored dessert.

The breadcrumb base is what makes this different from a fruitcake. Instead of flour creating a cakey structure, the crumbs absorb all that melted butter, egg, and rum, then set during steaming into something closer to a savory stuffing texture turned sweet. It’s denser and more custardy than cake, with a richness that improves over weeks of aging.

Cinnamon, mace, and nutmeg provide warm spice, while almond extract adds a subtle, almost marzipan-like note in the background. Taste the mixture before packing it into the steamer and adjust the spices. This is one of those recipes where the cook’s palate matters.

Chef Tips

• Check the water level in the kettle every hour during steaming. If it boils dry, the pudding scorches on the bottom.
• Store the cooled pudding in the fridge or a cool cellar. It keeps for months and the flavor deepens with age.
• Re-steam for 2 hours before serving to heat it through. Microwaving dries it out.
• Warm the rum before flaming. Cold spirits won’t ignite easily. Pour around the pudding, not over it, and light carefully.

Variations

• Add chopped candied orange peel and cherries for a more festive, fruitcake-style pudding.
• Use bourbon instead of rum for a more American take with caramel undertones.
• Serve with brandy butter or hard sauce instead of zabaione for a classic British finish.