Traditional Irish plum pudding recipe for Christmas (2024)

An Irish plum pudding recipe for Christmas inspired by counties Clare, Donegal, and Dublin!

Plum pudding is the essence of Christmas in Ireland and no one can ever make it like one's own dear mother, but here's a recipe that's a little bit Clare and a little bit Donegal, with some Dublin thrown in for good measure.

There are many traditions and superstitions surrounding the Christmas pudding. Some traditions say to make the pudding by the 25th Sunday after Trinity, with 13 ingredients to represent Christ and His Disciples. Every member of the family is to take a turn stirring the pudding with a wooden spoon from east to west, in honor of the three kings.

It is said that setting the brandy aflame represents Christ’s passion. A sprig of holly as the garnish is a reminder if His ‘Crown of Thorns.’ Holly supposedly brought good luck and had special healing powers. It was often planted near houses in the belief that it protected the inhabitants.

Some families add coins to the pudding for luck. Everyone then stirs the pudding and makes a wish. Those who get the coins in their serving get wealth, health, happiness, and their wish will come true. Some people even add gold rings to the mix to indicate the finder will get married in the coming year.

A tradition that died out due to its depressing nature was the addition of thimbles or buttons to the pudding. This signaled that the finder would remain a spinster or bachelor forever, the loser slice if you will!

Traditional Irish Christmas plum pudding recipe

Ingredients:

  • 10 eggs
  • 1 cup white flour
  • 4 teaspoon cinnamon
  • 2 teaspoons allspice
  • 2 teaspoons nutmeg
  • 4 ounces chopped almond pieces
  • 1 grated apple
  • 1 pound light brown sugar
  • 1 medium carrot, grated (this optional ingredient probably crept into the recipe during WWII when fruits were in short supply)
  • Rind and juice of an orange and a lemon
  • 3 pounds raisins, use some currants, some yellow, and some sultanas. The more variety in fruits, the better the pudding.
  • 8 ounces candied cherries or natural dried cherries
  • 24 ounces breadcrumbs
  • 12 ounces candied peel (candied pineapple chunks, citron, mixed peel)
  • 1 pint of Guinness
  • 5 tablespoons of hard liquor
  • 1 pound butter or finely minced suet if preferred

Method:

  • Mix all the dry ingredients in a large bowl. Rub the raisins and other fruits with the flour and spices. The flour adheres to the stickiness of the fruits and gives the pud a nice even texture.
  • Cut the butter into fine pieces and mix well with the dry ingredients.
  • In a separate bowl, mix the liquid ingredients. When the liquids have been well stirred, add them to the bowl with the dry ingredients. Mix all together very well.
  • The batter should be a bit loose, a little thicker than a cake mix. If it’s dry like bread dough, add more Guinness.
  • My mother would grease a big square of unbleached muslin and pour the pudding into this, tying off the top with string. In these modern times, heat-proof bowls are an acceptable substitute for the cloth bag method ... and much easier.
  • Line the bowl with parchment paper; fill to within an inch of the top of the bowl. Cover the batter with parchment paper and use a lid for steaming. Sealing the top of the bowl with foil will work if there is no self-lid for the bowl.
  • Fill the pot in which you are steaming the pudding to just below the top of the pudding bowl and gently boil for at least 12 hours. I use the slow cooker for this and it works very well. Depending on the size of the bowls used, you may get about three puddings from this recipe. I triple it and get at least a dozen quart-sized puddings. (Big family!)
  • When the pudding has cooled, remove it from the bowl, dribble brandy (or any other whiskey-type stuff) over the top of it, letting as much sink in as possible.
  • Seal the puddings in plastic wrap and then in aluminum foil. (Don’t let the aluminum touch the pudding as there is a reaction that dulls the foil and I suspect this is not good for the pud or the people eating it.)
  • Let it sit for as long as possible before serving. Three or four months is not too long. Occasionally dribble the pudding with a shot of the spirit of your choice: brandy, whiskey, bourbon, etc.
  • Traditionally, the pudding was steamed again for an hour before serving. There are two possible methods: Remove the wrapping, return the pudding to the original bowl, and steam again for an hour.
  • Turn it out on a heat-proof serving plate and proceed to the lighting process that follows the brandy butter recipe or unwrap the pudding, place it on the serving platter, and microwave for 10 minutes at 50 percent power. The microwave method, though obviously not traditional, works exceptionally well, and has become traditional in my family!

Sign up to IrishCentral's newsletter to stay up-to-date with everything Irish!

Subscribe to IrishCentral

Brandy Butter (Hard Sauce)

Ingredients:

  • 1 cup butter
  • 1 cup confectioner's sugar
  • 1/2 cup brandy (or whiskey, Irish or otherwise)

Method:

  • Soften butter. Beat the butter with an electric mixer until it’s fluffy.
  • Slowly add an equal amount or more of confectioner's sugar. You will see that the mixture changes in texture.
  • Slowly add the brandy after this textural change in the sugar/butter blend. Beat further until the mixture becomes light and fluffy.
  • Spoon the brandy butter into serving dishes and chill until firm. When turning the mixture into the serving dish, finish off the top by swirling it into a circular pattern with the bottom of the spoon for a decorative effect.
  • Garnish everything with holly in berry if you have it.

Lighting the plum pudding

To light the plum pudding, pour a generous cup of Christian Brothers Brandy (none other!) on top. There’ll be a little puddle on the plate. That should light pretty easily and the blue flames will creep up the sides.

Douse the lights in the dining room to bring in the pudding to the acclaim of all at the table. Don’t be disappointed if the flame is out quickly. That’s how it goes.

I have no idea or wish to know the carb count of this wonderful traditional food. Save one pudding for New Year’s Day dinner if you can. Leftover pudding is generally fried in a little butter in a cast-iron pan the next day. Microwaving works just fine too, but will not please any Luddites at the table.

AND FINALLY…

Riding the favorite at Cheltenham, a jockey was well ahead of the field. Suddenly, he was hit on the head by a turkey and a string of sausages.

He managed to keep control of his mount and pulled back into the lead, only to be struck by a box of Christmas crackers and a dozen mince pies as he went over the last fence.

With great skill, he managed to steer the horse to the front of the field once more when, on the run-in, he was struck on the head by a bottle of sherry and a Christmas pudding.

Thus distracted, he succeeded in coming only second. He immediately went to the stewards to complain that he had been seriously hampered.

* Originally published in 2011. Updated in 2023.

What are your favorite Christmas recipes?

Traditional Irish plum pudding recipe for Christmas (2024)

FAQs

What was the original Christmas pudding? ›

The very first version of the pudding originated in the 14th century. The British-made porridge called "frumenty" is made of beef and mutton with raisins, wines, currants, and spices – quite a collection of tastes! At that time, pudding tended to be more like soup and was eaten in the time of Christmas preparation.

What is traditional plum pudding made of? ›

Directions. In a large bowl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched almonds, stem ginger, ground almonds, cherries, raisins, currants, golden raisins, mixed peel, plums, lemon juice and zest, mixed spice, baking powder and ale.

What is the history of Irish Christmas pudding? ›

The original dish is said to originate from way back in the 14th century however it didn't arrive on Ireland's shores until the Victorian era. Irish Christmas Pudding is a traditional fruit/rum cake with a mixture of fruits, spices, brandy, Irish whiskey and even coins… depending on who you're asking!

What is the superstition about Christmas pudding? ›

Superstitions say that Christmas pudding must be prepared with 13 ingredients, which are said to represent Jesus and his twelve disciples. It is also said that the mixture should be stirred in turn from east to west, by each family member, to honour the disciples' journey.

Why was the Christmas pudding banned during history? ›

By the mid-1600s, plum pudding was sufficiently associated with Christmas that when Oliver Cromwell came to power in 1647 he had it banned, along with Yule logs, carol-singing and nativity scenes. To Cromwell and his Puritan associates, such merry-making smacked of Druidic paganism and Roman Catholic idolatry.

What is the difference between Christmas pudding and plum pudding? ›

Often referred to as 'plum pudding', the recipe for Christmas pud has in fact never called for plums at all. The word "plum" in fact refers to dried fruit of any variety; whether dates, prunes, sultanas or currants. Why is mincemeat called mincemeat?

What is Irish pudding made of? ›

Traditional black pudding, which has been part of the Irish diet for generations, is a blend of meat, oatmeal or barley, herbs and spices and the quintessential fresh blood. In the past, pudding was often made at home immediately after an animal had been slaughtered and sold through the local butcher.

What was the plum pudding replaced by? ›

Scientists sometimes replace one scientific model with a different model. For example, in the early 20th Century the plum pudding model of the atom was replaced by the nuclear model of the atom.

What alcohol do you pour on Christmas pudding? ›

How do I flame the Christmas pudding? Turn out the steamed pudding onto a serving plate with a good-sized rim around the edge to catch any spirit. The important thing is to get the spirit really hot. Pour 2-3 tablespoons of brandy, rum or whisky into a long-handled metal ladle and heat it over a gas flame until hot.

Why do we eat plum pudding at Christmas time? ›

There is a popular myth that plum pudding's association with Christmas goes back to a custom in medieval England that the "pudding should be made on the 25th Sunday after Trinity, that it be prepared with 13 ingredients to represent Christ and the 12 apostles, and that every family member stir it in turn from east to ...

What did the Irish eat for Christmas? ›

The Traditional Irish Christmas dinner itself isn't dramatically different from one in North America. On Christmas Day, families gather to carve up turkey and boiled ham served with gravy. While North Americans would be tucking into mashed potatoes, we would also have roast potatoes and potato gratin. Yes, also.

What pudding is traditionally eaten on Christmas Day? ›

Well Christmas pudding (also called plum pudding, Christmas pudd or Christmas pud) is traditionally the main dessert served with Christmas dinner in Australia, Ireland, New Zealand, South Africa and other countries, but it's origins are very much British. Plum pudding is a very rich dessert which is boiled or steamed.

What is a fun fact about plum pudding? ›

Long story short, a long time ago dried plum or prunes were used for making desserts like pudding, cake etc. But from sixteen and seventeen century dried plums have been replaced by dried grapes or raisins. The ingredient has been substituted but the name remained the same.

What item is traditionally hidden in a Christmas pudding? ›

It was customary to hide a number of small trinkets in the mixture, a bit like the twelfth night cake. These charms often included a silver coin which signified wealth, and a ring to represent a future marriage. Woe betide the guest who stumbled across a thimble in their serving…

Why do you put a coin in a Christmas pudding? ›

It is key that every member of the family gives the pudding mixture a stir and makes a wish at the same time. Traditionally, a silver sixpence was stirred in to bring whoever found the coin on Christmas Day wealth and good luck in the year to come.

What is Christmas pudding called in the USA? ›

The dessert we've come to know as Christmas pudding (also known as plum pudding and figgy pudding) has roots dating back to English medieval times. It's earliest forms were more savory than sweet, having been made with a mixture of meat and root vegetables.

What was the first Christmas pudding recipe? ›

It was made as bread pudding, by soaking stale bread in milk then adding suet, candied citron, nutmeg, eggs, raisins and brandy. It was a moulded dessert, cooked in boiling water for several hours, and served with a sweet wine sauce.

What was the original pudding? ›

Christmas Pudding Takes Its Shape

The first was a runny porridge known as “plum pottage” in which any mixture of meats, dried fruits and spices might appear — edibles that could be preserved until the winter celebration. Until the 18th century, "plum” was synonymous with raisins, currants and other dried fruits.

References

Top Articles
Latest Posts
Article information

Author: Van Hayes

Last Updated:

Views: 6258

Rating: 4.6 / 5 (66 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Van Hayes

Birthday: 1994-06-07

Address: 2004 Kling Rapid, New Destiny, MT 64658-2367

Phone: +512425013758

Job: National Farming Director

Hobby: Reading, Polo, Genealogy, amateur radio, Scouting, Stand-up comedy, Cryptography

Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.