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This plum pudding recipe is a take on a classic: Steamed cakes like this are a fixture on a traditional British Christmas table, popular around the holidays since at least the Middle Ages.

Although adding the mincemeat gives both an extra dimension and flavour, feel free to leave it out and rely instead on the naked cake itself to create the Christmas pudding appearance.

It became a signature of Cumbria, England, and proudly sits alongside plum pudding and other classic British desserts. However, some sweet tooth scholars believe the cake recipe originated in Canada.

Cool the pudding for 5 minutes or so before serving plain or with whipped cream or vanilla ice cream, if desired.

This cake can be made ahead to the end of step 7. It will keep in the fridge for 2 days. Serve as directed in the recipe. The cake can also be frozen for up to 3 months. Spread the reserved layer ...