Superb English Plum Pudding Food

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SUPERB ENGLISH PLUM PUDDING



Superb English Plum Pudding image

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

Fruit Mixture (To be made 4 days ahead)
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet - powdery fine
1 1/4 cups cognac
Pudding
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac

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.

ENGLISH PLUM PUDDING



English Plum Pudding image

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

2 cups flour
3 teaspoons salt
4 teaspoons baking powder
4 teaspoons ground nutmeg
4 teaspoons ginger
1 lb currants
1 lb raisins
1/2 lb citron, shredded
4 apples, peeled and chopped
2 cups soft breadcrumbs (Panko)
2 cups milk
8 eggs
2 cups sugar
1 lb suet, ground
1 cup brandy

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

SUPERB CHRISTMAS PUDDING (MICROWAVE)



Superb Christmas Pudding (Microwave) image

Many years ago, when microwaves first came out, I took a cooking class downtown Vancouver to learn how to cook with this new gadget. I found that I was not particularily fond of cooking meats in the microwave, but I truly did enjoy this wonderfully easy Christmas Pudding. Make this 6 - 8 weeks before Christmas. Serve with a custard or hard sauce.

Provided by Abby Girl

Categories     Dessert

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 15

6 tablespoons butter, room temperature
1 cup currants
2/3 cup raisins
2/3 cup sultana
1 tablespoon almonds, finely grounded
3/4 cup flour
1 tablespoon brandy
1/4 teaspoon allspice
1/4 teaspoon nutmeg
6 tablespoons brown sugar
2 eggs
1 lemon, juice and rind of
3 tablespoons molasses
1 orange, rind of, only, grated
1/4 teaspoon browning sauce (I use Kitchen Bouquet) (optional)

Steps:

  • Combine all the ingredients in a medium bowl. Add a little browning sauce if you want it to be a little darker (it will not effect the taste).
  • Lightly butter a small pyrex bowl. Note: My bowl roughly holds 6 cups; you can fill the mixture to the top without worry that it will flow over.
  • Pack lightly into bowl. Butter some wax paper lightly and place over the mixing bowl. Place a second sheet over top and secure with elastic bands.
  • Cook 5 minutes on high: rest for 5 minutes.
  • Cook 3 minutes on high: rest for 5 minutes.
  • Cook 30 seconds on high: rest for 5 minutes.
  • Unmould and let cool. Brush all over with rum, brandy or whisky. Store at room temperature in greaseproof paper, or refrigerate in a plastic bag. This cake will keep well for several months (after long storage, brush again with spirits and leave 24 hours or longer before eating).
  • To Serve: Cut in thin slices with a sharp serrated knife.

Nutrition Facts : Calories 340.1, Fat 10.8, SaturatedFat 6, Cholesterol 75.8, Sodium 94, Carbohydrate 59.4, Fiber 2.7, Sugar 41.9, Protein 4.7

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