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.
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.
PLUM PUDDING
An old fashioned plum pudding that was passed down to me from my grandmother, with a modification of using baking mix instead of making the top from scratch. I serve it with ice cream or what I call a Dip made from milk and flavored to taste with cinnamon and vanilla. I let each individual pour on the amount of dip they would like from a small pitcher.
Provided by domestic engineer
Categories Desserts Cobbler Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.)
- Raise oven temperature to 450 degrees F (230 degrees C).
- In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.
Nutrition Facts : Calories 468 calories, Carbohydrate 86.1 g, Cholesterol 2.2 mg, Fat 13 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 640.7 mg, Sugar 54.8 g
ENGLISH PLUM PUDDING
A very traditional recipe imported by our first settlers from England. Just lovely garnished with hard sauce. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Sift first five ingredients together; stir in fruit.
- Soak crumbs in milk for ten minutes.
- Beat eggs and sugar together until lemon-colored; add suet and soaked crumbs and stir into flour-fruit mixture.
- Add brandy and mix well.
- Pour into greased molds, cover tightly and steam 3 to 4 hours (depending on the size of molds used) OR tie in a large piece of heavy muslin, heavily buttered and floured, allowing plenty of space for expansion.
- Place in a large kettle of boiling water with rack in bottom to hold pudding off the bottom.
- Boil 3 to 4 hours, replacing water as necessary.
Nutrition Facts : Calories 929.4, Fat 41.5, SaturatedFat 22.1, Cholesterol 172.5, Sodium 831.3, Carbohydrate 120.7, Fiber 6, Sugar 86.8, Protein 11.8
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.
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