Christmas Plum Pudding with Creamy Chocolate Sauce

Ingredients

• 750 gmixed dried fruit
• 100 gchopped dates
• 90 gchopped pitted prunes
• 250 mlbrandy
• 150 gplain flour
• 1 tspmixed spice
• 0.5 tspcinnamon
• 0.5 tspnutmeg
• 0.5 tspbicarbonate of soda
• 100 gslivered almonds
• 140 gfresh breadcrumbs
• 220 gbrown sugar
• 4eggs, lightly beaten
• 250 gbutter, melted
• 340 mlNESTLÉ CARNATION Light & Creamy Evaporated Milk
• 400 gPlaistowe premium dark chocolate, chopped
• 2 tbspbrandy, extra

Instructions

1. 1

   Soak the fruit

   Combine the mixed dried fruit, dates and prunes with the brandy, then leave to stand for 30 minutes. Sift in the flour, mixed spice, cinnamon, nutmeg and bicarbonate of soda; add the almonds, breadcrumbs, sugar and eggs, and mix well. Stir in the melted butter until everything is evenly combined.

2. 2

   Fill the basin

   Spoon the mixture into a greased 2 litre-capacity pudding basin. Cover with baking paper and secure it tightly with string, then cover with foil and the basin lid.

3. 3

   Steam the pudding

   Set the basin in a large pan and pour in enough boiling water to reach halfway up its sides. Cover the pan and simmer for 6 hours, topping up with more boiling water as needed to keep the water level constant.

4. 4

   Cool and chill

   Remove the pudding from the pan and leave it to cool. Turn it out, cover it and refrigerate until you are ready to serve.

5. 5

   Reheat and make sauce

   To serve, re-boil the pudding as above for 2½ hours. Meanwhile, heat the evaporated milk until hot, then stir in the chopped dark chocolate and extra brandy until melted and creamy.

What is Christmas plum pudding?

Christmas plum pudding is a traditional British steamed dessert, rich with dried fruit and warm spices. Despite the name, it does not need to contain fresh plums.

This version combines mixed fruit with dates and prunes, while almonds and breadcrumbs give the pudding body. A dark chocolate and brandy sauce makes the serving especially generous and festive.

Nutrition and macros by portion

The nutrition label shows one serving as written: 870 calories, 12g protein, 101g carbs, 34g fat.

The dried fruit, breadcrumbs, flour and brown sugar provide most of the carbohydrates, while butter, almonds and chocolate contribute much of the fat. Eggs, almonds and milk supply some protein. Serve a smaller slice with fresh fruit, or keep the sauce portion modest, to balance the rich pudding.

Why the fruit is soaked

Fruit first: the 30-minute brandy soak gives the dried fruit time to absorb some liquid before it is folded into the batter.

Even mixing: add the dry ingredients, nuts, breadcrumbs, sugar and eggs before the melted butter. Stir well at each stage so that the fruit and spices are distributed throughout.

Preparing the basin

Seal the cover: baking paper tied tightly over the basin helps keep water out during the long simmer. The foil and lid provide another layer of protection.

Leave room: spoon the mixture into the greased basin without packing it excessively tightly, so it can cook evenly.

Keeping the steam steady

Water level: the pan water should come halfway up the basin, and it needs checking during the 6-hour cook. Add boiling water when needed to maintain that level.

Gentle heat: keep the pan at a simmer rather than a vigorous boil. A steady simmer is easier to manage over the long cooking time.

When the pudding is ready

Cooking cue: the method relies on the full 6-hour simmer, followed by cooling and chilling; it does not give a separate visual doneness test. Keep the basin covered during cooking and avoid lifting the cover to check.

Serving cue: re-boil the chilled pudding for 2½ hours as directed, then turn it out carefully. The chocolate sauce should be smooth and creamy once the chocolate has melted into the hot milk.

Serving the pudding

Slice the pudding while warm and spoon the chocolate sauce over each portion. Its dried fruit, spices and brandy make it a substantial dessert.

For a more balanced plate, serve a modest slice with fresh fruit alongside. The sauce can be offered separately so everyone can choose how much to add.

Recipe notes & tips

• Grease the pudding basin thoroughly so the cooked pudding is easier to turn out.
• Tie the baking paper securely around the basin before adding the foil and lid.
• Use boiling water when topping up the pan so the simmer is not interrupted as much.
• Check the pan periodically throughout the 6-hour steaming time.
• Heat the evaporated milk until hot, but stir in the chocolate off the heat if it begins to boil.
• Make sure the pudding is fully reheated for the full 2½ hours before serving.

Variations

• Citrus lift: add finely grated orange zest to the fruit mixture for a fresh aromatic note.
• Nut change: replace the slivered almonds with chopped hazelnuts for a different crunch.
• Spice shift: adjust the cinnamon or nutmeg slightly to suit your preferred festive spice balance.
• Alcohol-free sauce: omit the extra brandy from the chocolate sauce for a simpler chocolate topping.
• Plain chocolate sauce: leave out the extra brandy and serve the pudding with the creamy chocolate sauce as written otherwise.

Common mistakes to avoid

• Skipping the soak: the fruit misses its 30-minute rest in brandy; allow the full time before mixing.
• Loose covering: water can seep into the pudding; secure the baking paper tightly with string before covering with foil and the lid.
• Low pan water: the water must stay halfway up the basin; check it and top up with boiling water as needed.
• Boiling too hard: a vigorous boil is harder to maintain evenly; keep the pan at a steady simmer.
• Rushing the reheat: the chilled pudding needs 2½ hours of re-boiling; allow the full time before serving.
• Overheating the sauce: very aggressive heat can make the chocolate sauce less smooth; stir the chocolate into hot milk until just melted and creamy.

How to store

Once cooled, cover the pudding and refrigerate it until ready to serve. The method gives no specific storage duration, so keep it chilled and use it promptly; reheat by re-boiling for 2½ hours as directed.

Frequently asked questions