Plum Pudding

  • 4 Cups prepared mincemeat
  • 3 Cups coarse dry breadcrumbs
  • 11/2 Cups packed dark brown sugar
  • 1 Tablespoon ground cinnamon
  • 11/2 Teaspoons ground ginger
  • 1/2 Teaspoon ground nutmeg
  • 1/4 Teaspoon salt
  • 6 eggs
  • 6 Tablespoons brandy
  • 6 Tablespoons red wine
  • 1/4 Cup milk
  • Brandy; for aging


In large mixing bowl, combine mincemeat, bread crumbs, brown sugar, spices and salt. In separate bowl, beat eggs until foamy; stir in brandy, wine and milk. With a wooden spoon or spatula, combine with mincemeat mixture. When well mixed, spoon into greased 2-quart mold and cover with lid. Place mold on rack in large pot. Fill pot half way up side of mold with boiling water. Cover; steam 4 hours. Check water level occasionally and replenish when necessary. Let pudding cool briefly; turn out of mold. Sprinkle with brandy; wrap in brandy-soaked cheesecloth then plastic wrap and store in cool, dark place up to 1 month.

For sauce, combine raisins and rum; set aside to plump. In mixer bowl, cream butter. Add sugar; beat until light and fluffy. Gradually, by hand, stir in plumped raisins and rum; blend well. Store in covered container in refrigerator. Sauce will keep up to 1 month. Bring to room temperature before using.

To serve pudding, remove cheesecloth; return to mold and steam for 1 1/2 hours. Serve with Rum Raisin Sauce spooned over.

Note: Brandy, liqueur, apple or other fruit juice may also be used.

A bowl lined with cheesecloth can be used instead of pudding mold. Fold ends of cheesecloth over pudding. Cover bowl with foil, tie with string.

Rum Raisin Sauce (Makes 3 cups)

  • 1 Cup California raisins
  • 1/4 Cup dark rum
  • 1 Cup butter or margarine
  • 2 Cups Powdered sugar

Nutrition Facts Per Serving

Calories 360 (Calories from Fat 31%); Total Fat 12 ( Saturated Fat 7; Trans Fat 0; ); Cholesterol 80; Sodium 540; Potassium 258; Total Carbohydrate 53; Dietary Fiber 2; Sugars 40; Protein 5; Calcium 53; Iron 2;

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Did you know raisins are a source of concentrated nutrients?