Frequently Asked Questions
About Mother Sperry’s Plum Pudding
When was Mother Sperry’s pudding business founded?
Mother Sperry’s pudding business was founded in 1980. Happy 33rd anniversary, Mother!
What kind of plums are used in plum pudding?
Plum pudding contains not a single plum. Mother Sperry’s pudding is made with dried and candied fruits, apples and spices, and beef suet. It is flavored with fine brandy, then aged to a mellow richness.
Here’s a thumbnail history from a longer essay on plum pudding written by Irena Chalmers for Gourmet magazine many years ago:
“The plum, or Christmas, pudding started as a kind of porridge, a soft gruel or soup, made at first with plums but later with raisins and currants and spices, especially ginger. These were stirred into a beef or mutton broth, and the mixture was thickened with brown bread crumbs. It didn’t evolve into the admirable pudding we know today until the late 1600s. It needed time to transform itself into the real thing — a noble pudding that would culminate Christmas dinner with a flaming climax.”
What is beef suet and how should I pronounce it?
I say beef (not boeuf). Sue-it (not sweat). Boeuf sweat is disgusting. And certainly not English. As for suet, fat connoisseurs know it is the delicious substance which surrounds and protects a boeuf’s kidneys.
Speaking of bovines, does Mother make a vegetarian pud?
No, but MOTHER’S brother, John, an Indiaphile, has threatened to experiment using ghee instead of suet. News alerts follow.
How long will the pudding keep?
A handmade and aged fermented food, Mother Sperry’s Plum Pudding is made the same way food was made before refrigeration. That means Mother Sperry’s pudding will keep for years — if you can wait that long! Store the pudding in a cool, dry place. It will mellow as YOU age.
How should I prepare and serve the pudding?
The pudding is already fully cooked. To steam, set the container, lid off, on a vegetable steamer or in 2 inches of water in a covered pot. OR transfer the pud into your own bowl. Then steam for 30 minutes or until it’s piping hot. Wallop with hard sauce.
Is hard sauce hard to make?
It’s easy. Cream 1 stick of softened butter with a ½-cup of POWDERED sugar. Add 2 or more tablespoons of good brandy. Beat till light. Chill. Chill out.
Make the sauce two hours, or even two days, ahead. (It’s a great excuse to swig brandy while you work.)
Should I flame the pudding?
Traditionalists do. This festive rite of blowing up good brandy is said to symbolize the flames of hell, first burning, then overcome by goodness.
How can I order plum pudding for myself and for my friends, family, and business associates?
Mother Sperry’s gift-packaged plum puddings are available in three sizes: 1 lb., 1-5/8 lbs. and 3 lbs. Ordering is as easy as 1, 2 or 3:
1. Download an order form, fill it out, and mail it with your check to:
Mother Sperry, 1416 East Aloha Street, Seattle, WA 98112 OR
2. Call Mother Sperry at 206.329.8631, OR
3. Order online.
Can I order Mother Sperry’s Plum Pudding in bulk?
Absolutely! Mother Sperry’s Plum Pudding is available in bulk quantities for the food service industry, including caterers and chefs. For quantities and pricing, call 206.329.8631.
What makes Mother Sperry’s Plum Pudding so scrumptious?
Basically, MOTHER’S obsession with using only the finest ingredients. PLUS the proper aging of each pud. PLUS MOTHER’S unerring good taste in having the best customers ever.
Is MOTHER SPERRY’S Green?
Mother Sperry’s carbon footprint is so small you can barely see it with a microscope!
Comments, questions, praise, or flattery?