Plum pudding from Cook’s Illustrated Magazine Special Issue: All-Time Best Holiday Baking (2016): Special Collector's Edition (page 15)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fluffy orange-mace hard sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Aggie92 on January 04, 2017

    This may be my new favorite recipe for this traditional holiday dessert. It is rich without being over the top, pleasantly moist, and redolent of Christmas inspired spices. Made this in early December and let it sit in the fridge until Christmas dinner. I forgot to take it out of the fridge and served it cold and it was okay. Leftovers at room temperature were superb. Did not make a sauce to go with it, just poured some brandy over it and lit the pudding on fire (much to the delight of my dinner guests!) Steamed in my electric pressure cooker for 45 minutes on high pressure.

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