DIANA'S PLUM PUDDING (PLUM PUDDING OF INFAMY)
This is a bread pudding baked in a bundt pan, filled with plums and studded with raisins, served with a soft or hard sauce. It's known at our house as the Plum Pudding of Infamy...we doubted my mom for days when she said she was going to make it for Christmas dinner...oh, how wrong we were to mock her! We were darn lucky she didn't withhold this from us. It's delicious warm, room temperature, and even cold the next day! Prep and cook time does not include resting time. Adapted from Plum Pudding Murder, a novel by Joanne Fluke.
Provided by eknecht
Categories Dessert
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE
Steps:
- Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
- Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
- Beat all ingredients together until very well combined. Serve with pudding.
PLUM PUDDING
Provided by Food Network
Categories dessert
Time 4h30m
Yield approximately 10 to 12 serving
Number Of Ingredients 15
Steps:
- Sift together the flour, salt, baking soda and spices. Mix together the rest of the ingredients, except the egg whites, adding just the yolks. Whip the egg whites until stiff and fold into the batter. Grease a pudding mold dredged with sugar and pour in batter. Cover the mold with its lid or cover tightly with foil. Steam for 3 to 4 hours, depending on the size of your mold. Serve hot with hard sauce. If you are not serving the pudding immediately, store in the refrigerator soaking in 1 ounce of brandy. Add 1 ounce each week.
- Serve with warmed Hard Sauce.
- Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste.
PIRATE'S PLUM PUDDING
This recipe has been in my family since as long as I can remember. We have it every year for Christmas Dinner. The original recipe comes from the Welsh side of my family. It's a very black plum pudding in the oldest tradition. It has everything but the kitchen sink in it, as well as a lot of rum. It's rumoured there are pirates in the Welsh side of my ancestry, which might explain the rum. Start the puddings about 2 weeks before Christmas as it needs to age and mellow. Some people say you should start your pudding 3 months before, but I think that's a bit extreme. It makes two puddings, one for Christmas and one for New Years' Day. -- Yo, ho, ho, and a Merry Christmas!
Provided by BusyElf98005
Categories Dessert
Time 11h
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- The night before stirring up the pudding, combine the candied fruit, nuts, raisins, currants, dates, dates/dried fruits, lemon peel and orange peel.
- Pour 1/2 cup rum over the top of the mixture. Cover and let it soak overnight.
- Add apple, carrot, beef suet, flour, bread crumbs, brown sugar, soda, cinnamon, mace, cardamom, and allspice.
- Mix the ingredients thoroughly.
- Whisk together the eggs, fruit juice and 1/4 cup rum in a small bowl. Pour over the fruit/flour mixture, and mix lightly until all ingredients are moistened.
- Spoon into two buttered pudding molds. Cover top of each pudding with buttered foil.
- Cover top of each pudding mold with a cloth dish towel. Tie the cloth tightly to the top using a loop of kitchen twine.
- Place puddings in steamers and steam for 6 hours.
- Remove from steamers and store in a cool place until Christmas Day or New Years' Day.
- Return the pudding to the steamer and steam for 2 hours more.
- To make hard sauce, combined butter, powdered sugar, vanilla extract, and 2 tablespoons rum to make a thick paste. Chill 1 hour.
- Form the hard sauce into a two balls (one for each pudding) and wrap in waxed paper and store in refrigerator until ready to serve the pudding.
- To serve the pudding, place the hard sauce ball on the pudding, and stick the holly sprig through it to anchor it to the top of the pudding.
- Pour warm 2 tbsp rum over the pudding, and touch the surface with a lighted match to flame the pudding. Carry it flaming to the table while everyone cheers.
MARILLA'S PLUM PUDDING - ANNE OF GREEN GABLES
Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe.
Provided by Diana 2
Categories Dessert
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Equipment You Will Need:.
- 1 quart bowl or pudding mould.
- extra sugar for sprinkling.
- knife for chopping.
- cutting board.
- extra flour for sprinkling.
- large mixing bowl.
- measuring cups.
- measuring spoons.
- pastry blender.
- wooden spoon.
- small saucepan.
- small bowl.
- large pot with lid.
- aluminum foil.
- string.
- *canning rack.
- toothpicks.
- oven mitts.
- * You can use a mason-jar ring or a hollowed out tuna fish can.
- Directions:.
- Grease the inside of the pudding mould or bowl, then sprinkle it with a bit of extra sugar. Shake the mould until the inside surface is covered with sugar.
- Chop the raisins and currants with the knife. Sprinkle them with a little of the extra flour and set them aside.
- Measure out the flour, sugar, bread crumbs, baking powder, salt, cinnamon and nutmeg into the large bowl. Mix with the wooden spoon.
- With the pastry blender, cut in the butter until the mixture looks like course bread crumbs.
- Add the chopped raisins, currants, and walnuts to the flour mixture. Mix with the wooden spoon.
- Pour 1/2 cup milk into the small saucepan and place it over low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
- Break the egg into the small bowl. Then add it to the fruit and flour mixture. Add the hot milk and molasses. With the wooden spoon mix everything well.
- Spoon the mixture into the pudding mould or bowl. Make a cover for the mould with 2 layers of aluminum foil and butter the side of the foil next to the pudding. Tie string around the foil cover to keep it tight.
- Set the canning rack in the large pot. Set the covered pudding on top. Carefully pour some boiling water down the side of the large pot until it comes half way up the pudding mould.
- Set the large pot over high heat until the water boils. Turn the heat down to medium low and put the lid on. (If needed, add more water during the cooking.).
- Steam the pudding for 3 hours. Insert a clean toothpick into the centre of the pudding (right through the foil). If it comes out clean, the pudding is done. If pudding clings to the toothpick, check again in 15 minutes.
- When the pudding is done, use oven mitts to remove it from the large pot. Remove the foil and let the pudding stand for 10 minutes.
- Turn the pudding upside-down onto a warm platter. Serve it with Caramel Pudding Sauce.
Nutrition Facts : Calories 360.8, Fat 15.7, SaturatedFat 8.2, Cholesterol 59.1, Sodium 321.4, Carbohydrate 52.5, Fiber 2, Sugar 30.4, Protein 5.1
PLUM PUDDING AND SAUCE - DELICIOUS
Given to me by Lorainne Surette, Yarmouth, Nova Scotia, Canada. After trying out many plum pudding recipes I finally found an unmatched prize. E-mail me for a history on Plum Pudding.
Provided by reya doucette
Categories Dessert
Time 2h20m
Yield 1 2lb mold, 8 serving(s)
Number Of Ingredients 19
Steps:
- Traditionally old silver English pennies or silver charms wrapped in grease-proof paper were placed in the batter and cooked into the pudding.
- PLUM PUDDING:Mix ingredients in order given.
- Spray inside of mould with lots of Pam thoroughly, or grease it well. Makes 3 cups of batter. Fill plum pudding mold 3/4 full because it will rise and push the cover open if you do not leave any space for rising batter.
- Cover mould with cover.
- Steam for 2 hours in large pot placing mold on a stand making sure it does not sit directly on the bottom of the pot. I make a ring out of tinfoil to sit the mold on.
- Fill pot with water covering 3 inches from bottom of mold. Cover pot and place weight on lid. I use a rock to weigh cover down. Check water level after one hour. Add more water if the level is getting too low.
- Turn over on a plate.
- Can be frozen for later use.
- Serve hot.
- If cold heat in microwave.
- Must be eaten hot.
- SAUCE:.
- Boil Sauce ingredients except butter till thick.
- When thick add chunk of butter.
- SERVE: Slice heated Plum Pudding.
- On each slice pour some sauce and drizzle cream over it.
- Serve.
DAMSON PLUM PUDDING
So sweet and so delicious. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 561.7, Fat 22.2, SaturatedFat 13.1, Cholesterol 157.3, Sodium 384.9, Carbohydrate 87.2, Fiber 1.1, Sugar 70, Protein 6
CHRISTMAS PLUM PUDDING
We love Christmas pudding. I make mine in October, and give many away as gifts. I make several sizes, and try to keep about 3 for us-one for Christmas, another for New Year, and the last for around Easter. I find it very satisfying to make these, though I can hardly wait to eat the first one! This recipe is a combination of 2 favourites and works well. If you don't want to use the stout and brandy, use orange juice as one of the recipes suggested-I think the stout and brandy give the recipe depth of flavour.
Provided by JustJanS
Categories Dessert
Time 6h
Yield 2 puddings
Number Of Ingredients 19
Steps:
- Grease 2 large pudding basins.
- Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.
- (I actually use two old pottery saucers in the bottom of mine) Mix all dry ingredients together.
- Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.
- Mix egg, milk, stout, brandy and rinds together.
- Mix the moist and dry ingredients together.
- (I find this easier to do with my hands).
- Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.
- Cover with greasproof paper, then two thicknesses of aluminum foil.
- Tie securely with string.
- Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.
- As the water boils away replace with more boiling water.
- On the day the pudding is to be served, boil for 1 hour mmore.
- Serve with cream, icecream, custard or brandy sauce (or all of these!).
- Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour.
- We also love the leftovers cold or re-fried in butter!
More about "dianas plum pudding plum pudding of infamy food"
PLUM PUDDING: UNRAVELING THE DELICIOUS MYSTERY ...
From cookindocs.com
COOK ALONG WITH DARINA ALLEN AS SHE MAKES HER FAMOUS ...
From irishexaminer.com
REGENCY CHRISTMAS TRADITIONS: STIR UP A PLUM PUDDING
From randombitsoffascination.com
PLUM PUDDING CAKE | THE ENGLISH KITCHEN
From theenglishkitchen.co
JULIA CHILD'S PLUM PUDDING FOR CHRISTMAS
From dianasdesserts.com
DARINA & RORY'S CHRISTMAS PLUM PUDDING - RTÉ
From rte.ie
TRADITIONAL PLUM PUDDING - DOWNTON ABBEY COOKS | GILDED ...
From downtonabbeycooks.com
PLUM PUDDING | RECIPE WITH A HISTORY - NEW ENGLAND
From newengland.com
PLUM PUDDING - TRUE HISTORICAL CHRISTMAS PUDDING …
From cupcakeproject.com
OLD-FASHIONED PLUM PUDDING - OUR HERITAGE OF HEALTH
From ourheritageofhealth.com
CHRISTMAS PLUM PUDDING-THE EASY WAY
From dianasdesserts.com
DIANA'S PLUM PUDDING (PLUM PUDDING OF INFAMY) RECIPE
From recipeofhealth.com
PLUM PUDDING: THE ENGLISH TREAT - FEASTS OF HISTORY
From feastsofhistory.com
BEST DIANAS PLUM PUDDING PLUM PUDDING OF INFAMY RECIPES
From alicerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love