OLD-FASHIONED PLUM PUDDING AND HARD SAUCE
Looking for a delicious dessert using Progresso® Bread Crumbs? Then add this spiced and nutty plum pudding that's topped with hard sauce to your Christmas spread.
Provided by Pillsbury Kitchens
Categories Dessert
Time 4h45m
Yield 8
Number Of Ingredients 20
Steps:
- Generously grease 1-quart mold or ovenproof glass bowl; line with double thickness of cheesecloth.
- Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, ginger, salt, baking powder, cinnamon, nutmeg and allspice; mix well.
- With pastry blender or 2 knives, cut in 1/2 cup butter until mixture resembles coarse crumbs. Add raisins, prunes, almonds and fruit peel; toss until fruit is well coated with flour mixture. Add bread crumbs and brown sugar; mix well. Stir in brandy and eggs; mix well. (Mixture will be very thick and almost crumbly.)
- Spoon mixture into greased and lined mold, packing firmly with back of spoon as mold is filled. Cover tightly with lid or heavy-duty foil; tie foil in place, if necessary.
- Place rack in bottom of Dutch oven or 6-quart saucepan. Add water until it reaches top of rack. Bring to a boil. Set mold on rack; carefully pour hot water around mold until about half way up mold. Return to a boil. Reduce heat to low; cover Dutch oven. Simmer 2 1/2 to 2 3/4 hours or until toothpick inserted in center comes out clean. Add boiling water as needed.
- Meanwhile, in small bowl, combine all hard sauce ingredients; beat until smooth. Line 10-oz. custard cup or decorative mold with plastic wrap. Spoon hard sauce mixture into lined cup. Cover; refrigerate until serving time.
- Remove pudding from Dutch oven; cool in mold for 1 1/2 hours. Turn out of mold; carefully remove cheesecloth. Place on serving plate. Unmold hard sauce onto small plate; remove plastic wrap. Top each slice of pudding with small slice of hard sauce.
Nutrition Facts : Calories 700, Carbohydrate 98 g, Cholesterol 140 mg, Fat 5 1/2, Fiber 4 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 71 g
GINGER PUDDING
If you love the taste of ginger, this easy ginger pudding is for you. This simple dessert requires no baking or steaming and has only three ingredients.
Provided by Tony Tan
Yield 2 servings
Number Of Ingredients 3
Steps:
- Using a microplane or grater, grate the ginger and squeeze out the juice through cheesecloth or a fine sieve into a bowl. You need 2 tablespoonfuls of juice. You should see a fine layer of white starch. Put 1 tablespoon of juice into each of two bowls. Heat the milk and sugar to 60-65°C (140-150°F), stirring until the sugar has dissolved.
- Stir the ginger juice, then pour the milk from a height of about 10 cm (4 inches) into the ginger juice. Don't stir and don't move the bowls. Leave for 5-10 minutes to set. Serve warm or chilled.
PLUM AND GINGER PUDDING
Make and share this Plum and Ginger Pudding recipe from Food.com.
Provided by Incrypted
Categories Dessert
Time 1h5m
Yield 1 cake, 5 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven to 160 degrees celsius.
- Melt 300g butter and mix in brown sugar and cook over a low heat for a few minutes.
- Spread sugar mix over base of a lined cake tin.
- Halve and de-stone plums/ canned plums, drain well and place cut side down on the sugar mix.
- In a cake mixer Cream 200g butter and sugar. Add vanilla and eggs (one at a time stirring between each. Add the milk, then dry ingredients.
- Pour ontop of the plums and sugar mix.
- Bake at 160 degrees celsius for 45 minutes.
- When cool turn out of the cake tin.
- Note: Served best warm, its fine to reheat in the microwave.
- Note: Plums can be substitued with apricots, peaches or any other fleshy fruit.
Nutrition Facts : Calories 1737.9, Fat 87.7, SaturatedFat 53.6, Cholesterol 389.7, Sodium 979, Carbohydrate 229.7, Fiber 4.9, Sugar 165.2, Protein 16.7
PLUM PUDDING
A traditional, long-life Christmas plum pudding that's deliciously dark, rich and fruity
Provided by Jeni Wright
Categories Dessert, Dinner, Lunch
Time 8h
Number Of Ingredients 16
Steps:
- Stir the flour, spice, suet, breadcrumbs and sugar in a large bowl. Tip in the fruit, peel, cherries (if using) and carrot, then stir well to mix. Add the remaining ingredients and beat until thoroughly combined.
- Spoon the mixture into a buttered 1.2 litre pudding bowl (with a buttered disc of greaseproof paper in the bottom) and press down well, leaving room for the pudding to rise a little during steaming. Cover with a circle of buttered greaseproof paper, then cover with pudding cloth or foil and tie securely with string.
- Stand the bowl on an upturned saucer in a saucepan and half fill with boiling water. Cover tightly and steam for 8 hours, topping up the water as necessary. Leave to cool in the pan.
- Remove the pudding from the pan and discard the cloth or foil and paper. Then cover with fresh greaseproof paper and cloth. Store your pudding in a cool, dry place until required - you can feed it with a few tablespoons of brandy once in a while. Before serving, steam again for 2-3 hours.
Nutrition Facts : Calories 481 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 19.5 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.45 milligram of sodium
PLUM & GINGER TART
A quick but impressive autumnal tart, made using ready-made puff pastry to keep life simple
Provided by Good Food team
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together the breadcrumbs, sugar, ginger and egg white. Roll out the pastry and cut into a 35cm round. Transfer to a large baking sheet, then use a fork to spread the crumb paste over the centre of the pastry to within 7cm of the edges. Cover with the plums, cut-sides up, and sprinkle with 1 tbsp sugar.
- Flip the pastry over the plums to create an edge, pleating or pinching it together with your fingers to keep in place. Bake for 20-25 mins until the pastry is crisp and golden. Cool for 5 mins on the baking sheet, then slide onto a large, flat serving plate or board. Serve warm cut into wedges with clotted cream or ice cream.
Nutrition Facts : Calories 238 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.49 milligram of sodium
GINGERY PLUM CAKE
Serve this hearty fruit sponge with a dollop of something creamy- it would also work with raspberries instead of plums
Provided by Mary Cadogan
Categories Afternoon tea
Time 1h25m
Yield Cuts into 16 squares
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.
- For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.
- Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.
Nutrition Facts : Calories 252 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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PLUM PUDDING | RICARDO
From ricardocuisine.com
Servings 8Total Time 7 hrs
- Butter a 4-cup (1 litre) heat-resistant bowl. Layer a sheet of foil (shiny side up) on top of a sheet of parchment paper to make a 17 x 12-inch (45 x 30 cm) rectangle. Fold the sheets together with a pleat in the centre in a Z shape to allow the paper to expand while cooking.
- Meanwhile, in a bowl, cream the butter and brown sugar with an electric mixer until very smooth, about 5 minutes. Stir in the brandy. Serve the sauce with a slice of the warm plum pudding. Decorate with berries, if desired.
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3/5 (1)Total Time 55 mins
- Prepare the Filling: Combine water and sugar in a 12-inch cast-iron skillet with lid over medium-high. Bring to a boil, stirring until sugar dissolves. Add plums and fresh ginger; cover skillet, and bring mixture to a boil. Reduce heat to medium-low, and simmer, covered, 10 minutes.
- Prepare the Dumplings: Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add whole milk and melted butter, stirring until batter is combined and smooth.
- Remove lid from skillet, and drop rounded spoonfuls of batter evenly over ginger-plum mixture. (You should have 10 Dumplings, about 2 tablespoons each.) Reduce heat to low; cover skillet, and simmer until a wooden pick inserted in center of Dumpling comes out clean, about 20 minutes.
- Prepare the Topping: Combine heavy cream and powdered sugar in a medium bowl, and beat with an electric mixer on high speed until soft peaks form. Serve slump warm in shallow bowls. Top each serving with a dollop of sweetened whipped cream, and sprinkle with chopped crystallized ginger.
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