Plum Pudding

The Northern Michigan chef shares his favorite holiday recipe David Beier, chef at the Walloon Lake Inn near Petoskey share his recipe for plum pudding.


  • ½ cup all purpose flour
  • 1 teaspoon ginger
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon allspice
  • ½ cup butter, chilled
  • 1 cup seedless raisins
  • 1 cup golden raisins
  • 1 cup chopped pitted prunes
  • ¼ cup slivered almonds
  • ¼ cup mixed candied fruit peel
  • 1 cup plain bread crumbs
  • ¾ cup firmly packed dark brown sugar
  • ¼ cup brandy (can substitute apple juice)
  • 3 eggs, beaten
  • ½ cup butter, softened
  • 1 cup powdered sugar
  • 2 tablespoons brandy (can substitute ¼ teaspoon brandy extract, plus enough water to equal 2 tablespoon


Directions : Generously butter a 1-quart mold or ovenproof glass bowl; line with double thickness of cheesecloth.  Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, ginger. With pastry blender or 2 knives, cut ½ cup butter until mixture resembles coarse crumbs. Add raisins, prunes, almonds and fruit peel; toss until fruit is well coated with flour mixture. Add bread crumbs and brown sugar; mix well. Stir in brandy and eggs; mix well. (Mixture will be very thick and almost crumbly.) Spoon mixture into greased and lined mold, packing firmly with back of spoon as mold is filled. Cover tightly with lid or heavy-duty foil; tie foil in place, if necessary. Place rack in bottom of Dutch oven or 6-quart saucepan. Add water until it reaches top of rack. Bring to a boil.  Add boiling water till water is almost to top of molds. Reduce heat to low; cover Dutch oven. Simmer 2 ½ to 2 ¾ hours or until toothpick inserted in center comes out clean. Add boiling water as needed. Meanwhile, in small bowl, combine all hard sauce ingredients; beat until smooth. Line a 10 oz custard cup or decorative mold. Spoon hard sauce mixture into lined cup. Cover and  refrigerate until serving time. When a toothpick comes out clean, remove from heat and store in refrigerator for at least two weeks.  To serve, steam for one hour and unmold.