Beulah Deshams’ Plum Pudding Recipe

(Serves about 10 per dish)

The Fruit Needs To Be Prepared Ahead By 4 Days


  • 1 pound each of:  seedless raisins, sultana raisins, thinly sliced citron, and chopped candied peels
  • 1/2-pound currants
  • 1/2 teaspoon each of:  mace and nutmeg
  • 1/4 teaspoon each of:  Clove, All Spice, and Black Pepper
  • 1 pound very finely chopped Suet (placed in blender to make it     smooth)
  • 2 cups cognac

Put all ingredients in a jar with 1/2 cup cognac…cover tightly and place in a cool spot.
Keep adding 1/2 cup cognac every day for the next 4 days, each time covering it tightly and storing in a cool place.

4 days later:

Pudding Ingredients

  • 1 1/4 pounds fresh white bread crumbs
  • 1 cup milk scalded
  • 1 cup Ruby Port
  • 12 whole eggs
  • 1 cup sugar
  • 1 teaspoon salt

Mix the liquids (including eggs) with sugar and salt and soak the bread in the mixture.
Then take the 4 day soaked fruit with suet and mix together with  soaked bread.
How easy is that!
Butter up some fancy deep cereal sized heat resistant bowls or tin bowls
Fill 2/3 of the way with pudding
Seal tightly with foil
Steam for six to seven hours.
The place in 250 degree oven for a half hour.
Splash a quarter cup on top of pudding when done.

Seal tightly and let rest in a cool dry place for a week to a year.

When ready to use
Steam for another 2-3 hours
Unmold and sprinkle sugar and hot cognac over pudding.
Serve with warm buttered cognac sauce.


  • 8 oz butter
  • 1 cup sugar
  • 1/4  cup cognac

Slowly melt butter and sugar over low hear until caramelized.
Stir in 1/4 cup cognac to mixture.  Stir until blended.
Take off heat.