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Easy Plum Pudding with Brandy Butter

Serves 10


  • 1kg mixed dried fruit
  • 1 cup sherry
  • 1 cup dark brown sugar, firmly packed
  • 1 teaspoon mixed spice
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 3 eggs
  • 300ml Australian thickened cream
  • 2 1/2 cups plain flour, sifted
  • 1 teaspoon bicarbonate of soda
  • Brandy Butter
  • 125g Australian butter, softened
  • 1 cup caster sugar
  • 2 tablespoons brandy
  • 1 teaspoon vanilla essence
  • few drops fresh lemon juice
  • 1/2 teaspoon ground cinnamon, extra
Download Recipe (PDF)


  1. 1. Soak the dried fruit in sherry overnight or for at least one hour. Beat together the sugar, spices and eggs with an electric beater until thick and creamy. Fold in dried fruit, cream, flour and bicarbonate of soda.
  2. 2. Spoon into a well-buttered 10 cup capacity pudding basin. Cover with foil and secure with string. Place in a large saucepan of boiling water, ensuring the water reaches halfway up the sides of the basin, and boil for 4 hours, replenishing boiling water as required. Serve with Brandy Butter.
  3. 3. Brandy Butter: Cream butter and sugar together and gradually blend in remaining ingredients. Spoon into a serving dish. Cover and refrigerate until required.

Tips / Handy Hints

To reheat pudding: boil for 1 to 1 1/2 hours or until warmed through.


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