1/2cup1 stick unsalted butter, at room temperature
1/2cuplight brown sugar
3large eggs
1/4cupstem gingerpaid link, finely chopped
1applepeeled, cored, and grated
1 1/4cupsflour
1cupplain breadcrumbs
1teaspoonpumpkin pie spice
1teaspoonground cinnamon
Optional Bourbon Butter, for serving:
1/2cup1 stick unsalted butter, at room temperature
1 1/2cupspowdered sugar
2tablespoonsbourbon
Instructions
The night before you plan to make the pudding, add the raisins, golden raisins, figs, apricots, candied cherries, and candied orange and lemon peels to a large bowl.
Pour in the spiced rum. Add the orange zest and juice and stir to combine.
Cover and let stand at room temperature overnight.
The next day, spray your bundt pan with cooking spray and set aside.
In a large bowl, beat the butter and brown sugar until well combined.
Add the eggs one at a time, stirring to combine.
Stir in the soaked fruit, stem ginger, grated apple, flour, breadcrumbs, pumpkin pie spice, and cinnamon. It will make a pretty dense dough.
Add the batter to your prepared bundt pan, smoothing the top with a spatula. (I’d suggest pressing it into the sides of the bundt pan as well, to get the shape of the bundt pan. I didn’t do a great job of this.)
Cover with a double piece of wax paper, then wrap the bundt pan in aluminum foil all the way around (you don’t want water to get in).
Place the wrapped bundt pan in a large pot with a rack at the bottom. If you don’t have a rack that fits the bottom of your pot, place a kitchen towel at the bottom so the bundt pan is not directly sitting on the bottom of the pot.
Add enough hot water to the pot to come halfway up the bundt pan (about 6 to 8 cups for mine).
Add to your stovetop, cover and bring to a simmer. Lower to medium low so that it stays at a light simmer and steam for 2 hours, or until a toothpick inserted into the pudding comes out clean. (After 2 hours, I just cut into the aluminum foil and wax paper to test it).
Carefully remove the bundt pan from the pot and remove the foil and wax paper.
Place a plate over the bundt pan and flip the pan to release it onto the plate.
To make the bourbon butter, beat the butter and powdered sugar together until light and fluffy.
Add in the bourbon and beat until smooth.
Transfer to a small bowl.
The butter can be refrigerated and enjoyed up to two weeks; when serving with the plum pudding, bring to room temperature first. Serve the plum pudding warm, with the bourbon butter if desired.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!