WEIGHT WATCHERS PLUM AMARETTO PUDDING
Make and share this Weight Watchers Plum Amaretto Pudding recipe from Food.com.
Provided by JinxTheCat
Categories Dessert
Time 28m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the plums and liqueur, Marsala or sherry into a bowl. Cover and leave to soak for at least 30 minutes, stirring occasionally.
- Make the batter by beating together the flour, salt, egg, milk, vanilla and caster sugar with a whisk. Cover and leave to stand alongside the plums.
- Preheat the oven to 200°C / 180°F / Gas Mark 6. Spray a 1.5 litre (2 ¾ pint) shallow ovenproof dish with low fat cooking spray.
- Drain the plums, reserving the liquid. Tip them into the prepared dish, then pour the batter over them. Bake in the centre of the oven for 20-25 minutes, until set and golden.
- Serve the pudding, drizzled with the reserved liquid and sprinkled with icing sugar.
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.
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
PLUM PUDDING
Make and share this Plum Pudding recipe from Food.com.
Provided by Frank Butcher
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 16
Steps:
- In a deep mixing bowl combine the raisins, currants, candied fruit peel, beef suet, flour, brown sugar, spices, salt and lemon rind.
- Blend the ingredients thoroughly.
- In another bowl beat the eggs with the cream and brandy.
- Pout over the dried fruit mixture and blend well.
- Cover the bowl and let stand i n a cool place for 12 hours.
- Transfer to a large pudding mould.
- Cover tightly with waxed paper and foil.
- Place in a deep pan.
- Add enough boiling water to reach 1/3 the way up the side of the mould.
- Cover the pan and steam for 4-1/2 hours, adding more water as necessary.
- When cooked, remove from the water and let stand until cooled.
- Cover with fresh waxed paper and foil.
- Refrigerate for 2 weeks for best flavour.
- To serve the pudding, steam a second time for 2 hours.
- Turn the pudding onto a heated serving plate. Pour on the hot brandy and light. Serve with whipped cream.
- Flaming Christmas Pudding To achieve the flaming pudding effect: Take a large heavy metal spoon and pour full of brandy.
- Warm the spoon over a flame (candle or low gas flame) or stove element, until hot. Promptly pour brandy over pudding, strike a match and touch the surface of the pudding with it. Bring the pudding to the table. Let the flame burn out on its own.
- (Have someone dim the lights before the "en trance" of the pudding.) The flame will not last long, unless you have one whacking great spoonful of hot brandy.
- For Safety: Ensure that you do not have any paper decorations hanging enroute to the dining room.
Nutrition Facts : Calories 8673.4, Fat 594.2, SaturatedFat 329.8, Cholesterol 967, Sodium 1093.7, Carbohydrate 734.2, Fiber 26.2, Sugar 488.4, Protein 64.5
PLUM PUDDING
As a child I remember my grandmother's plum pudding with great fondness. She was a total non-drinker and even though we are Canadian there is a Pennsylvania link to our family and the recipes that we are fond of. One of which is a plum pudding with a caramel like topping rather than the traditional custard. I have not tried this particular recipe but it does look like it might be similar to my grandmothers except for the brandy. This will have to suffice unit I can go through some family files that may contain some of my grandmothers recipes, I hope.
Provided by Kim738
Categories Dessert
Time P22DT3h
Yield 1 pudding, 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Mix all ingredients but eggs and brandy in a large bowl (avoid metal or plastic). Cover and allow to ripen for 3 weeks in the refrigerator. Stir every few days. When the pudding is to be steamed, add eggs and brandy, if using into the mixture.
- Fill 2 buttered 2 - quart moulds or deep casseroles 2/3 full with mixture. Cover with a lid or seal with heavy duty foil.
- Set moulds in a steamer. Note, if you don't have one, place some small custard dishes upside down in the centre of a large, deep pot with a lid. Balance moulds on top of dishes. Fill pan with boiling water to halfway up pudding, cover pot and steam on low heat for 2 1/2 - 3 hours. ( For individual puddings, steam about 1 1/2 hours.).
- Serve 4, with sauce (see recipe below).
- Note: To preserve puddings, let cool completely, remove from dish (if desired) and let sit for 30 minutes to ensure completely cooled. Wrap in brandy-soaked cheesecloth, wrap in foil and place in a plastic bag. Store in fridge or a cool place until ready to rewarm. Remove cheesecloth before reheating in oven, wrapped in foil or in the microwave, covered in plastic wrap until heated through on medium. Or if you have a pudding steamer, just steam for about 20 minutes.
- Brown Sugar Sauce.
- Carefully caramelize 2 cups brown sugar in a large skillet. To 3 tablespoons flour add 2 tsp cold water and add to caramelized sugar. Add 1/4 tsp salt, 1/4 cup melted butter and 2 tablespoons whipping cream. Let mixture bubble, stirring constantly until mixture reaches consistency of rich cream. Flavour with vanilla extract, or brandy, to taste. Serve with Pudding.
Nutrition Facts : Calories 2255.3, Fat 77.6, SaturatedFat 41.4, Cholesterol 238, Sodium 1876.2, Carbohydrate 373.7, Fiber 15.6, Sugar 229.4, Protein 28.9
PLUM PUDDING (STEAMED)
"... he stuck in his thumb, pulled out a plum and said, "what a good boy, am I."" Traditional steamed Christmas pudding from my Grandma Anna Cotrill Tatum's recipe. Including directions for "hard sauce." Lemon sauce is a separate recipe. A "saltspoon" measure is approximately 1/3 teaspoon. I have the small covered glass bowl my Grandma used for the hard sauce. It is cut in design on the inside, so when she turned it out to be used, it had pretty patterns on it.
Provided by Queen Dragon Mom
Categories Dessert
Time P2m28DT30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sift soda, salt and spice into the flour, rub in the suet and add raisins.
- Mix the milk and molasses, stir into the dry mixture.
- Butter a pudding mold.
- Turn mixture into mold.
- Steam for 3 hours.
- Remove from mold to serving plate.
- Cover with a clean tea towel.
- Keep pudding in insect-free, cool place for 3 months. (I just kept it covered in the 'fridge.).
- Pour brandy over pudding periodically, if desired.
- Hard Sauce.
- Rub the butter to a cream in a warm bowl, add sugar gradually then the flavoring.
- Pack smoothly in a small dish.
- Keep on ice until very hard.
Nutrition Facts : Calories 651.3, Fat 33.5, SaturatedFat 18.9, Cholesterol 36.7, Sodium 371.5, Carbohydrate 84, Fiber 1.8, Sugar 41.6, Protein 5.6
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- Put the plums and liqueur, Marsala or sherry into a bowl. Cover and leave to soak for at least 30 minutes, stirring occasionally.
- Make the batter by beating together the flour, salt, egg, milk, vanilla and caster sugar with a whisk. Cover and leave to stand alongside the plums.
- Preheat the oven to 200°C / 180°F / Gas Mark 6. Spray a 1.5 litre (2 ¾ pint) shallow ovenproof dish with low fat cooking spray.
- Drain the plums, reserving the liquid. Tip them into the prepared dish, then pour the batter over them. Bake in the centre of the oven for 20-25 minutes, until set and golden.
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