For many, the holiday season is marked by cherished traditions, and in some households, that included the annual serving of plum pudding. More specifically, the convenience and comforting familiarity of Crosse & Blackwell plum pudding was a Christmas Eve staple. This rich, dark dessert, often ignited in a dramatic flourish of rum and sugar before being served with a rich hard sauce, was a direct link to classic holiday imagery, perhaps echoing the festive meals depicted in works like A Christmas Carol. This tradition, deeply personal and carried into adulthood, often surprised or even dismayed newcomers to the family celebration.
A flaming plum pudding served on a plate, a festive Christmas Eve tradition.
For years, Crosse & Blackwell plum pudding was readily available, particularly in the Northeast region of the United States. Its distribution through retailers like S.S. Pierce made it a convenient, boxed holiday treat, often found alongside jarred hard sauce for a complete, ready-to-serve dessert. This accessibility cemented its place in many American holiday customs.
A vintage box of Crosse & Blackwell plum pudding, a classic holiday dessert.
The story of Crosse & Blackwell plum pudding availability is tied to corporate history. Nestle acquired the Crosse & Blackwell brand in the 1960s and continued producing the beloved plum pudding. However, a significant shift occurred in 2002 when Nestle sold the brand to Smuckers, after which the plum pudding product line unfortunately disappeared from the market.
A generic Christmas pudding on a plate with sauce, representing alternatives to Crosse & Blackwell.
The void left by the disappearance of Crosse & Blackwell plum pudding has seen other brands step in, offering products often labeled as “Christmas Pudding.” Names like Walkers and Wilkins & Sons provide alternatives, but consistently sourcing these can be challenging and often expensive. Finding a reliable supply became a minor quest for those who missed their former convenience.
A display of plum puddings in a Canadian grocery store, a former source for the dessert.
For a time, traveling north offered a solution. Plum pudding, a common grocery item in Canada, became a regular souvenir brought back from trips, sustaining the tradition until border closures posed a new hurdle.
Recalling past attempts, there’s a faint memory of making plum pudding from scratch years ago, using a James Beard recipe from a borrowed cookbook. While the memory is hazy, the result was reportedly delicious, hinting at the possibility of recreating the magic without relying on a specific brand.
A wire-bound James Beard cookbook opened to a recipe, a source for homemade plum pudding.
Inspired perhaps by nostalgia for the ease of products like Crosse & Blackwell plum pudding, attempts to make it at home resurfaced, even leading to the purchase of proper pudding basins (now sometimes repurposed for less ambitious desserts like ice cream).
Ceramic pudding basins used for steaming or preparing plum pudding.
While a return to ambitious home baking wasn’t always the path taken, finding alternative sources remains key. For many, discovering retailers like The Vermont Country Store offers a way to continue the tradition, providing pre-made plum pudding when the convenience of the former Crosse & Blackwell plum pudding is just a memory.
Regardless of the pudding source, the accompanying hard sauce is often a personal creation. A simple, classic recipe involves creaming softened unsalted butter with confectionery sugar and a touch of bourbon or whiskey, like Jim Beam, creating the perfect creamy, boozy counterpoint to the rich pudding.
The memory and tradition associated with Crosse & Blackwell plum pudding live on, prompting searches for alternatives and inspiring homemade versions, ensuring this festive dessert continues to grace holiday tables.