SUPERB ENGLISH PLUM PUDDING
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.
Provided by James Beard
Categories Cake Egg Fruit Dessert Bake Marinate Steam Christmas Currant Raisin Spice Cognac/Armagnac Port Sherry Winter House & Garden Peanut Free Tree Nut Free Soy Free
Yield Each pudding serves 12
Number Of Ingredients 22
Steps:
- Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
- Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
- To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.
STEAMED PLUM PUDDING
Spicy slices of this English-inspired dessert are served with hard sauce, made with butter, powdered sugar and a "squeak" of sherry or brandy--if you so desire.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 8
Number Of Ingredients 16
Steps:
- Generously grease bottom and side of 4-cup heatproof mold. In large bowl, pour milk over bread crumbs. Stir in shortening and molasses until well mixed. Stir in remaining pudding ingredients until well blended. Pour into mold. Cover with foil.
- Place mold on rack in Dutch oven. Pour in boiling water up to level of rack. Cover and heat to boiling. Keep water boiling over low heat about 3 hours or until toothpick inserted in center comes out clean. (If adding water during steaming is necessary, uncover and quickly add boiling water.)
- In 1 1/2-quart saucepan, mix all sauce ingredients. Cook over low heat 5 minutes, stirring occasionally.
- Unmold pudding; cut into slices. Serve warm with sauce.
Nutrition Facts : Calories 700, Carbohydrate 2 g, Cholesterol 990 mg, Fiber 9 g, Protein 6 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 660 mg
AUNTY MARY'S COLD TEA PLUM PUDDING
Make and share this Aunty Mary's Cold Tea Plum Pudding recipe from Food.com.
Provided by robik2423
Categories Dessert
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients together except for carb-soda.
- Rub in butter to above mix.
- Add carb-soda to tea then add to mix.
- Wet cloth and coat with flour, place mix in floured cloth.
- Place pudding mix wrapped in cloth into boiling water for 3hrs hours. (I have also heard of people using a steamer lined with baking paper instead of the cloth)
- Handy hint is to place a saucer in the bottom of the saucepan to place the pudding on while cooking.
Nutrition Facts : Calories 473.1, Fat 2.7, SaturatedFat 1.3, Cholesterol 5.1, Sodium 342.3, Carbohydrate 111.5, Fiber 7, Sugar 33.4, Protein 6.1
PLUM & ALMOND PUDDING
British plums are one of the great late-summer treats. Enjoy them warm from the oven in this comforting pudding
Provided by Matt Tebbutt
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the plums, cinnamon, lemon zest and brandy, if using, together in a bowl, then leave to macerate while you make the batter.
- Cream the butter and sugar with an electric whisk until pale and fluffy, add the eggs one at a time, then tip in the flour and ground almonds. Mix until completely combined.
- Tip the fruit into a buttered shallow baking dish, spoon over the cake batter, then sprinkle over the flaked almonds. Bake for 35-40 mins until browned and cooked through. Test if the pudding is ready by inserting a skewer. If it comes out clean, the pudding is ready; if there is some batter on the skewer, then give it a few mins more. Remove from the oven and serve warm with clotted cream.
Nutrition Facts : Calories 381 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.45 milligram of sodium
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