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Traditional plum pudding rich with dried fruits and warm spices is a festive family Christmas dessert tradition. This dense, aromatic English-American classic is a holiday centerpiece steeped in history.
In a large mixing bowl, toss together all dried fruits (currants, raisins, figs, prunes) with flour to evenly coat each piece—this prevents them from sinking during steaming.
Add breadcrumbs, brown sugar, cinnamon, nutmeg, allspice, salt, and lemon zest; thoroughly combine all dry ingredients.
In a separate bowl, whisk the melted butter, eggs, milk, and vanilla extract until smooth. Stir in the chopped apple.
Pour wet mixture into the dry ingredients and mix until just combined; avoid overmixing to maintain the pudding’s tender texture.
Transfer the batter into a well-buttered 5-cup pudding basin or heatproof bowl, pressing down lightly, then cover tightly with parchment and aluminum foil.
Place the basin in a large pot. Pour in enough simmering water to come halfway up the sides. Cover pot and steam over low heat for 3 hours, checking and refilling water as needed.
Remove the pudding, let cool 10 minutes, then invert onto a plate. Serve warm, optionally with custard or brandy sauce.
