Christmas Plum Pudding
Christmas Plum Pudding with Butter Rum Sauce is a classic Caribbean holiday dessert. Made with raisins, currants, orange or lime rind, breadcrumbs, spices, rum, and more, the pudding is steamed for several hours to achieve a rich, moist texture. Once prepared, it is flambéed with warm rum or brandy for a festive presentation. Served with a chilled butter rum sauce made from creamed butter, icing sugar, and aged rum or cognac, this dessert is an indulgent treat for the holiday season.
Ingredients
- 8 oz. raisins
- 8 oz. currants
- 2 oz. orange/lime rind
- 4 oz. softened butter
- 1 cup flour
- 1/2 teaspoon salt
- 2 cups breadcrumbs
- 2 teaspoons baking powder
- 1 cup brown sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 3 eggs
- 1/2 teaspoon almond essence
- 1 cup rum
Butter Rum Sauce
- 1/4 cup butter or margarine
- 1 cup icing sugar
- 4 tablespoons aged rum or cognac
Instructions
- Put fruit in bowl and add breadcrumbs and spices; mix well.
- Cream the butter and gradually beat in eggs, essence and rum.
- Stir mixture into the dry ingredients then add sifted flour, baking powder and salt, and stir again.
- Pour mixture into a greased pudding-bowl and cover with two layers of greaseproof paper and a layer of aluminum foil.
- Steam for three to four hours in a large saucepan (double boiler) with boiling water.
- Top up with extra water if necessary.
- Turn pudding out into a heated serving dish, pour warm brandy or rum over the pudding and immediately set alight, then serve with butter rum sauce on the side.
Butter Rum Sauce
- Cream together butter or margarine and icing sugar until light and creamy, then beat in brandy.
- Chill well and serve with plum pudding.