Traditional Plum Pudding Recipes

by KathleenDuffy

Autumn is a great opportunity for making your own home-made, delicious plum puddings. The beautiful flavour of autumn's favourite fruit makes these puddings a popular choice.

It's that time of year when fruit is plentiful,cheap or free. Whilst making your plum jam, don't forget to put some fruit aside for these traditional plum puddings.

Really make the most of the autumn glut by turning these versatile fruits into puddings that will go down a treat at the table.

All three of these recipes include bread in the ingredients. Serve them with creamy custard, or Greek yogurt or creme fraiche for a lighter feel.

Comforting, full of flavour and all delicious!

Autumn Pudding

Here's a lovely recipe for early Autumn. It's a slight variation on the well-known Summer Pudding, and is chock full of not only plums but apples and blackberries too.


Serves 6



  • 450g/1lb plums, halved and stoned
  • 22.5g/8 oz blackberries with stalks removed
  • 60ml/4 tbsp apple juice
  • Sugar or honey to sweeten (You won't need too much as the fruit is nice and sweet)
  • 8 slices of wholemeal bread with crusts removed
  • A sprig of mint and blackberry to decorate


  1. Peel, core and slice the apples and put into saucepan.
  2. Add plums, blackberries and apple juice.
  3. Cover pan and cook on a low heat for 10-15 minutes until soft.
  4. Add sugar and honey if required
  5. Take a 1.2litre/2pint/5 cup pudding basin and line it with 6-7 slices of bread. These should be cut to fit round the inside of the basin. A sort of semi-triangle shape works best. Place a round shape on the bottom. Press the bread together tightly against sides of basin.
  6. Spoon the fruit into the basin and then pour in just enough juice to moisten. Save the rest of the juice.
  7. Cover the fruit with the remaining bread.
  8. Fit a plate on top so that it rests on the bread just below the rim.
  9. Stand the basin in a larger bowl - this will catch any juices that escape.
  10. Place a weight on the plate and chill over night.
  11. Next day, turn the pudding out on to a plate and pour the reserved juice over any bit which has not absorbed the juice.
  12. Decorate with the mint sprig and a blackberry

This is wonderful served with creme fraiche.

Beautiful Autumn Tapestry

By the late Thomas Kinkade
Autumn Lane

Feast Plum Pudding

The days are definitely turning cooler and what to do with all those plums? Here's an old recipe that used to be left in the baker's oven all night, after the day's baking was finished.


Serves 6


  • 325/12 stale wholemeal or white bread, crusts removed
  • 125g/4 oz raisins, or chopped dates
  • 125g/4 oz currants
  • 25g/1 oz mixed peel
  • 50g/2 oz sugar
  • 1 egg
  • 125g/4 oz grated suet
  • One quarter level teaspoon grated nutmeg


  1. Cut bread into cubes and soak them in water for ten minutes.
  2. Squeeze out moisutre and mix with other ingredients
  3. Put into a greased, deep oven-proof dish and cover with foil.
  4. Cook in moderate oven, Gas 4, 350 degrees F, 180 degrees C, for 30 minutes.
  5. Reduce the heat to Gas 1, 275 degrees F, 140 degrees C, for two hours.
  6. Then it can be left in the oven with the heat off if desired.
  7. Reheat or eat cold.

A Lovely Kitchen Poster Showing Different Types of Plums

From All Posters
Plum Varieties II

Plum Caramel Pudding

This is a hot, comforting plum bread pudding recipe - make it in any quantity to suit your situation.



  • Plums
  • Butter or margarine
  • Brown Sugar
  • Slices of stale bread, wholewheat, brown or white


  1. Wash the plums, cut in half and remove stones
  2. Grease a pie dish and sprinkle with sugar, on bottom and sides
  3. Line the dish with pieces of the stale bread.
  4. Place a layer of plums over the bread - the plums should be cut side up.
  5. Sprinkle with sugar.
  6. Cover with another layer of bread and a further layer of plums and sugar
  7. Finish the top with slices of buttered bread - ensure the buttered side is uppermost.
  8. Cover with greaseproof paper and bake in the middle of a moderate oven, Gas Mark 3 or 4, 325 degrees F, 160 degrees to 180 degrees C.
  9. After 30 minutes remove the greaseproof paper.
  10. Turn the pudding out onto a warm dish.

This is wonderfully comforting served with cream or custard.


A Beautiful Print Celebrating the Versatile Plum

From All Posters
Plum Tree Panel III

More Seasonal Recipes

Nothing is quite so satisfying as making your own apple chutney to see you through the long winter months. Here are three traditional recipes to use up the autumn glut.
Forget huge batches of produce bubbling on the stove. Sonia Allison's book demonstrates how small pots of classy preserves can easily be made in the microwave.
Here are three recipes for traditional English toffees for Halloween and Bonfire Night. Cinder Toffee, Treacle Toffee and Toffee Apples are easy-to-make old favourites.
Updated: 09/26/2013, KathleenDuffy
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KathleenDuffy on 10/01/2013

go for it! :)

KathleenDuffy on 09/30/2013

Hi Maggie, Hope it turns out ok if you make it. Thanks for the comment!

MaggiePowell on 09/30/2013

Oh yum... I've made the Autumn Pudding before as a summer pudding (no plums, just berries) I will have to try it this way

KathleenDuffy on 09/28/2013

Hi kimbesa - yes, I do love autumn for this reason - lots of yummy comfort food!

kimbesa on 09/27/2013

These pudding recipes all sound good. I'm especially partial to using suet, and stale bread. It's that time of year...thanks!

KathleenDuffy on 09/27/2013

cmoneyspinner - thank you very much!

cmoneyspinner on 09/27/2013

Shared this via my Facebook page.

KathleenDuffy on 09/26/2013

Hi WriterArtist - Thanks for your comment. Yes, I will be doing some this weekend! glad you like the tapestry.

WriterArtist on 09/26/2013

The perfect time for making plum pudding, enjoying the fall foliage and the autumn season. Love the tapestry.

KathleenDuffy on 09/26/2013

Thanks ologsinquito for your comment. yes - they are lovely aren't they!

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