Contrary to its name, plum pudding often does not contain any plums. It is more like a cake rather than a pudding. Despite its potentially misleading name, plum pudding is a traditional Christmas staple for many people. Make the plum pudding early and store it for at least a few weeks and up to a year before serving it.
Things You'll Need
- Brandy, whiskey or other spirit
- Plastic wrap
- Aluminum foil
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Pour brandy or another spirit over your freshly cooked, but cooled, plum pudding. Do not completely soak the pudding, but use enough that a good amount sinks in.
Wrap the pudding in a complete layer of plastic wrap, then a layer of aluminum foil. Store the plum pudding in a cool, dark place such as a cellar or a cabinet that is not near the stove or a heater.
Unwrap the pudding every week or two and pour more brandy, or the spirit of your choice, over the pudding. Use only a small amount of alcohol in these feedings, otherwise your pudding may become soggy, fragile and dangerously flammable. Rewrap the pudding and return it to its storage place.