Damson Plum Pudding Food

DAMSON PLUM PUDDING

Steps:

• Preheat oven to 350F and grease an 8 x 8 baking pan.
• Cream butter and sugar together until light and fluffy.
• Add eggs and plum pulp.
• Mix well.
• Sift dry ingredients together and add alternately with milk.
• Pour into prepared pan and bake for 20 or 30 minutes.
• Cut into suares and serve with sauce.
• Sauce: Heat plum juice and water. Mix cornstarch with sugar, pour in a little liquid and stir well. Stir into hot juice and cook until thickened; add butter.

STEAMED FRUIT PUDDING

Steps:

• Add sugar, salt, butter, and pineapple juice to the beaten egg; heat.
• Stir in raisins, nuts, dates and vanilla; mix well.
• Sift together the dry ingredients and add to the mixture.
• Pour into a well-greased mold, cover tightly and steam for an hour.
• Transfer to a 250F oven and bake for an hour.
• Unmold and serve with Recipe #315136 or the dessert sauce of your choice.

DAMSON PLUM NECTAR

Steps:

• Wash and pick over the plums.
• Put them in a kettle with the 2 quarts of water.
• Bring to a boil and boil for 15 minutes, stirring regularly.
• Put them through a food mill, or press in a strainer to extract as much juice as possible.
• Return the pits and skins to the kettle, and add the apple cider.
• Bring to a boil and boil for another 10 minutes or so.
• Strain again, into the same pot with the rest of the juice.
• Discard the skins and pits.
• Put 7 jars in a canner, cover with water and bring to a boil; boil for 10 minutes to sterilize.
• When they are done, take them out and put in 7 more jars and boil them for 10 minutes.
• Meanwhile, return the juice to the kettle, and add the sugar, honey and lemon or lime juice.
• Bring to a boil.
• When it boils, pack it in the hot sterilized jars, and seal according to manufacturer's directions.
• (Generally, boil lids for 5 minutes).
• Return 7 jars to the canner and process for 10 minutes.
• Remove and repeat with the remaining jars.
• To serve; dilute with 2 or 3 jars of cold water according to taste, and serve over ice.
• Also good with ginger ale or maybe even white wine.

DAMSON CRUMBLE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the damsons into a pan with the sugar, butter and sloe gin if using (or a splash of water if not) and heat gently until the damsons start to give off their juices. Tip into the base of a large shallow gratin dish (about 25cm long) and stir through the apple slices.
• Put all the crumble ingredients into a food processor with a pinch of salt, and using the pulse button, whizz until the mixture just starts to clump together. Don't whizz for too long or the mixture will stick together too much. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
• Scatter the crumble over the damsons and bake in the oven for 30-40 mins until golden brown. Leave for about 15 mins before serving with custard or cream. Remember to warn everyone about the stones!

DIANA'S PLUM PUDDING (PLUM PUDDING OF INFAMY)

Steps:

• Butter and flour inside of Bundt pan.
• Remove crusts and ends of the loaf; reserve for another use, if desired.
• Divide slices of bread into three even, separate piles.
• Cut the first third of bread slices diagonally into fourths (to make 4 triangles).
• Arrange these triangles in bottom of Bundt pan, fitting together like a jigsaw puzzle to completely cover the bottom and sides of pan.
• Arrange 1/2 of the drained plum halves cut-side down on top of bread triangles in the bottom of the pan.
• Top the plums with one cup of raisins sprinkled evenly around the layer.
• Sprinkle with ½ cup of sugar and 1 teaspoon cinnamon.
• Pour ½ cup melted butter over all.
• Cut another third of the bread into triangles, and layer it over the plums and raisins.
• Top that layer of bread with the remaining plum halves, raisins, ½ cup sugar, cinnamon, and butter.
• Use the last third of bread,cut into triangles, to cover the ingredients int he bundt pan.
• Use clean hands to GENTLY press down on bread to compress the ingredients and pack them into the pan, and sprinkle with remaining sugar.
• Place Bundt pan on baking sheet with sides.
• In a separate large bowl, beat eggs thoroughly, then add cream and mix inches.
• Slowly pour egg mixture over top of pan, allowing it to soak into bread layers, being careful not to overfill pan (I used a bamboo skewer to open channels along edges of pan to let more egg mixture seep down. As it soaks in you can add more mixture.).
• Sprinkle nutmeg over top and allow to rest for 30 minutes.
• Preheat oven to 350 degrees with rack in middle position.
• Place Bundt pan with baking pan in oven for 70 minutes.
• Let cool for 20 minutes.
• Turn out onto serving platter or cool completely, cover with plastic wrap, and refrigerate for up to 5 days.
• Bring to room temperature before serving (or warm individual slices in microwave).
• Dust with powdered sugar.
• For sauce:.
• Beat butter until fluffy.
• Beat in 1 cup sugar and 1 tablespoon liquor OR milk.
• Repeat with remaining sugar and liquor OR milk.
• Beat until smooth and thick, but pourable.
• Store covered in refrigerator.
• Let stand at room temperature for ½ hour before serving.
• Drizzle pudding with hard sauce, soft sauce, or top with ice cream before serving.

DAMSON PLUM CONSERVE

Steps:

• Pit plums, cover with water and cook until soft.
• Add raisins, orange pulp and sugar.
• Cook until smooth and thick.
• Add nuts and cook for an additional 12 to 15 minutes.
• Pour into hot, sterilized jars and seal.