Irish plum pudding and brandy butter recipe

Irish plum pudding accompanied by brandy butter is part and parcel of a traditional Irish Christmas food feast although it is doubtful that the dessert we eat today would be immediately recognisable to our ancestors who lived through the 18th century. Their version was lighter – in both weight and colour.

Over the years, as more exotic ingredients have become available, the Irish plum pudding we know and love today has evolved.

The following recipes are guaranteed to finish off Christmas Dinner in fine form. But be warned, you may not be able to move from your chair after these rich delights.

Irish plum pudding

Ingredients

3oz/90g/ white breadcrumbs
1½oz/45g plain flour
2 eggs
4oz/115g demerara sugar
4oz/115g prepared suet
4oz/115g sultanas
4oz/115g raisins
4oz/115g currants
2oz/55g sliced almonds
1oz/30g chopped cherries
2oz/55g peel
½ lemon, rind and juice
¼ tsp nutmeg
½ to 1 tsp mixed spice
pinch of bicarbonate of soda
salt

Method: Mix all the dry ingredients together in a bowl, then add lemon rind, juice and eggs. Mix really well. Place the mixture in a well-greased 1½ pint/850ml bowl and cover the bowl with two well-greased pieces of greaseproof paper. Steam the mixture for six hours and then remove the paper.

Ignore any fat lying on the top of the pudding as it will be absorbed. Once the pudding is cold, recover it, still in its bowl, with fresh paper and store it for up to three months. You can douse it in rum or brandy occasionally if you like a pudding with a kick. On Christmas morning, steam it for three hours.

A traditional Irish plum pudding is brought to the table aflame. Obviously you need to take extra care doing this. Before serving, pour brandy or any other alcohol over the pudding and set it alight.

Brandy butter

This is a very simple brandy butter recipe that can be made two or three weeks in advance of its arrival on the Christmas dinner table. Because you get to taste it as you go, you'll find it puts you rather nicely in the Christmas spirit! You can freeze it if you wish, but it keeps well enough in the fridge without being frozen.

Ingredients:

6 tablespoons brandy
6oz/175g unsalted butter
6oz/175g soft dark brown sugar.

Method: Using either a food processor or a hand whisk, blend the room temperature butter with the sugar until it is soft and creamy. Once it is smooth, add in a small quantity of brandy. Mix well. Repeat until all the brandy is used up. Taste, and add more brandy if you think it needs it.

Put the mixture into a sealed container and wait for Christmas Day. Serve, as cold as possible, with plum pudding.

Indulge in an Irish coffee after your Irish plum pudding.

More Irish Christmas recipes.

Find out about Irish Christmas traditions.

Try these traditional Irish food recipes at any time of year.

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