Our traditional Irish Christmas Plum Pudding has had humble beginnings. Plum pudding was originally a porridge flavored with scraps of meat or fish, thickened with bread crumbs and bound together with eggs, fruit and spices. During the Tudor and Stuart period dried prunes were added to the pudding which became known as plum porridge.

Today it is simply known as Christmas Plum Pudding. Although Plum Pudding is not the type of food generally thought of as a pudding today by commercial standards. It is exactly what one would expect of a traditional old fashioned Irish pudding. Plum Pudding drizzled with Brandy Butter is the essence of Christmas in Ireland and is deliciously served with a fresh cream sauce or Brandy Butter.

Irish Christmas Plum Pudding Serving Ideas…

Nutmeg Sauce

2/3 cup sugar*
1 1/2 teaspoons cornstarch
1/8 teaspoon salt
1 cup boiling water
1 tablespoon butter
1/2 teaspoon nutmeg

In a large saucepan over medium-high heat, combine sugar, cornstarch and salt. Add boiling water and cook, stirring constantly, 3 minutes until ingredients are well blended.

Brandy Butter

4 tbsp softened, unsalted butter
1/2 cup superfine sugar
3 tbsp brandy
1/2 tsp vanilla extract

Combine all the ingredients in a bowl and beat with an electric beater until smooth and well blended. Refrigerate at least 4 hours or until firm. Brandy Butter may be sprinkled with nutmeg before serving.

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