GRANDMA JONES' DEEP PLUM PUDDING
A simple, old-fashioned deep Plum Pudding. Serve with whipped cream, clotted cream, heavy cream, a smooth custard, or a good vanilla ice cream. Pure holiday simplicity in 45 minutes or less.
Provided by Cori Horton
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F (175C). Coat 8 cup baking dish with non-stick spray, or coat inside with melted butter.
- Add dry ingredients directly into the prepared baking dish and whisk to combine. Add butter and milk to dry mix and mix well, smooth in the bottom of the dish, and reserve.
- In a small pot heat canned plums to boiling and pour immediately over pudding batter. DO NOT MIX. Bake at 350F for 30 - 35 minutes. Remove from oven, cool slightly and serve, warm.
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.
PLUM UPSIDE-DOWN CAKE
Enjoy our plum upside-down cake as a lovely treat with a cup of tea, or as a wonderful pudding served with a spoonful of custard or drizzle of double cream
Provided by Samuel Goldsmith
Categories Afternoon tea, Dessert
Time 1h20m
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a deep 20cm springform cake tin. Combine the butter with 50g of the light brown soft sugar and spread onto the base of the lined tin. Arrange the plum wedges on top in concentric circles.
- Tip the buttermilk, vanilla, oil, remaining sugar and eggs into a large bowl and beat for 1-2 mins using a fork or whisk to break up the eggs. Tip in the flour and bicarbonate of soda and mix until you have a smooth batter. Carefully pour this on top of the plums, then put in the oven for 45 mins to 1 hr until a skewer comes out clean. Leave to cool in the tin completely, then remove from the tin and invert onto a board or serving plate.
Nutrition Facts : Calories 459 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
GERMAN PLUM CAKE
This cake is actually known as Zwetschgendatschi in Bavaria, where it is most popular. Roughly translated from Bavarian to German, it would be called Pflaumenkuchen or plum cake in English. BUT Zwetschgen aren't ordinary plums, a Datschi isn't really a Kuchen, and a Kuchen is most definitely not a cake! Or at least not a tall, spongy cake -- it's flatter. Ideally, for this dessert you want the slightly tart Italian plums. If you do have to use another type of plum, be careful the variety you choose isn't too juicy.
Provided by Sackville
Categories Breads
Time 1h5m
Yield 1 cake
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
- Mix the flour and baking powder and add that into the mixture.
- Grease the base of a round baking pan and spread the dough over the pan.
- Liberally spread plums over the dough.
- To make the optional topping, cream the butter, add flour, sugar and cinnamon.
- Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
- Be careful not to let the bottom burn!
- Serve with lots of freshly-made whipped cream.
- If you like, you may also sprinkle rum or cinnamon over the fruit before baking.
GLAZED PLUM BUNDT CAKE
Make and share this Glazed Plum Bundt Cake recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Spray a 12 cup Bundt pan with cooking spray. Lightly dust pan with flour.
- In a large mixing bowl, cream the sugar, 1/2 cup oil, and butter until fluffy. Add dry ingredients and mix until blended.
- Add egg yolks, vanilla, and buttermilk. Blend well. Whip egg whites until they hold a soft peak. Fold in egg whites.
- Carefully stir in plums and walnuts; pour the batter in the pan and bake for 50 minutes, or until a toothpick inserted in center of cake comes out clean.
- While the cake is baking, heat the remaining 1/2 cup oil and brown sugar in a saucepan until hot. Add the milk, stir and set aside.
- Cool the cake in pan, then invert it onto a plate, and spoon the glaze over the top. Enjoy!
Nutrition Facts : Calories 288.1, Fat 14.8, SaturatedFat 2.9, Cholesterol 21.1, Sodium 164.9, Carbohydrate 36.6, Fiber 1.1, Sugar 23.5, Protein 3.5
CHOCOLATE PLUM PUDDING CAKE
Make and share this Chocolate Plum Pudding Cake recipe from Food.com.
Provided by Barb in WNY
Categories Dessert
Time 1h22m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter with sugar.
- Beat in eggs, then applesauce.
- In another bowl, stir together flours, baking soda, salt, spices, and cocoa.
- Beat into applesauce mixture and then stir in raisins and walnuts.
- Turn batter into greased and floured tube pan.
- Bake cake in a 350 F oven for 1 hour and 2 minutes, or until cake tests done with a toothpick.
- Let cool on a rack and then chill.
- When serving dust with powdered sugar.
Nutrition Facts : Calories 366.4, Fat 16.6, SaturatedFat 8.2, Cholesterol 83.4, Sodium 371.5, Carbohydrate 53.8, Fiber 3.4, Sugar 30.1, Protein 5.1
ZWETSCHGENKUCHEN - PLUM CAKE
This is a classic German pastry and a delicious way to use all the plums that ripen in late summer. Actually a cross between a tart and a cake, the baked red plums give the treat a rosy appearance. Not an overly sweet dessert, it should be served with lots of fresh whipped cream.
Provided by Julesong
Categories Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare pastry: Cut margarine into flour, sugar, baking powder, salt, lemon peel and mace until mixture resembles fine crumbs.
- Mix egg and water; stir into flour mixture.
- Gather pastry into a ball; knead just until smooth, 5 or 6 times.
- Press evenly on bottom and side of ungreased round layer pan, 9x1 1/2 inches.
- Place plum halves cut sides down and overlapping slightly in pastry-lined pan.
- Mix sugar, flour and cinnamon; sprinkle over plums.
- Sprinkle with almonds.
- Bake in 375 degree oven until pastry is golden brown and plums are bubbly, 35-40 minutes.
Nutrition Facts : Calories 535, Fat 19.1, SaturatedFat 3.2, Cholesterol 35.2, Sodium 444.4, Carbohydrate 86.1, Fiber 4.1, Sugar 48.7, Protein 7.8
GRANNY'S PLUM PUDDING
My Mother made these for Christmas every year, from her Mothers recipe. Even though I live in the States now, I continue the tradition. This usually makes 3 pudding basins. These plum puddings are much lighter and tastier than any you can buy in the stores.I bring the pudding in at the end of the meal with it flaming, by pouring warmed rum over the top and setting alight.Also I hide quarters in the pudding ( Its lucky to find something silver in the pudding ) Just warn people as you woudnt want anyone inhaling or swallowing the coins--!!!!!!! Along side i offer rum sauce, brandy butter and vanilla ice cream. P.S If you cant find candied orange and lemon rinds ( as I cant ) substitute candied fruit cake mix . All the family members give the pudding a stir and make a wish at the same time, while making it..I HAVE NO IDEA WHY, just something i can remember my Mother calling me in to do while she was making them.
Provided by ChefDebs
Categories Dessert
Time 4h30m
Yield 3 pudding bowls, 24 serving(s)
Number Of Ingredients 18
Steps:
- Soak the Candied orange and lemon rinds, sultanas, raisins, currants and apples in the rum and the Guiness overnight.Do not drain.
- In a large bowl, mix the breadcrumbs,suet,.
- flour, ginger, apple pie spice,sugar, slivered almonds and the rinds of the lemon and orange.
- Add the orange and lemon juice, the beaten eggs and the soaked fruit with the soaking liquor. Mix well with a wooden spoon.
- Pour into white earthenware pudding basins and press down into the bowls.
- Cover with greaseproof paper and cover tightly with foil, wrapping cooking string tightly around the rim of the bowls.
- To cook, immerse the bowl into a large saucepan of simmering water for 4 hours. Make sure the water only comes 3/4 up the side of the bowl and cover the saucepan tightly.
- IMPORTANT: Do not let the saucepan boil dry; keep topping with water when needed. And keep the water at a low simmer, you dont want the water to cover the top of the pudding.
- To serve remove bowls from the water, let cool slightly and remove foil and greaseproof paper . run a thin knife around the edge of the pudding and invert onto a serving platter.
Nutrition Facts : Calories 536.7, Fat 24.4, SaturatedFat 10.8, Cholesterol 36.2, Sodium 165.2, Carbohydrate 66.3, Fiber 4.8, Sugar 36.1, Protein 8.4
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