CHRISTMAS PLUM PUDDING
This is a fairly basic British Christmas plum pudding recipe but unlike other recipes it can actually have plums in it. Unfortunately the ingredient list is so long, it isn't easy to make it in less than industrial quantities! You can substitute a mixture of fresh and dried apricots, peaches, etc. for the plums and milk for the ale if you wish. Serve with brandy or rum butter.
Provided by HEATHER.WRAY
Categories World Cuisine Recipes European UK and Ireland English
Time 5h30m
Yield 20
Number Of Ingredients 21
Steps:
- In a large bowl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched almonds, stem ginger, ground almonds, cherries, raisins, currants, golden raisins, mixed peel, plums, lemon juice and zest, mixed spice, baking powder and ale. Let each family member take a turn stirring and make a wish. If you have used more dry fruit than fresh, add a little extra ale to make the mixture less stiff.
- Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full. Cover tightly with greased waxed paper, then foil; secure with string. Stand pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin. Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.
- If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil and store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, reheat by steaming 2 to 3 hours.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 32 g, Cholesterol 31.8 mg, Fat 10.4 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 69.4 mg, Sugar 14.8 g
NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE
Steps:
- Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
- Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
- Beat all ingredients together until very well combined. Serve with pudding.
MOIST PLUM PUDDING
This recipe has no plums in it. It is tweaked from quite alot of other plum pudding/christmas pudding recipes. It is rather easy to make once you gather all the ingredients together. Suet is not used as it's not easy to get where I'm from. Coke and juice is used instead of brandy/alcohol. It turned out rich, dark, moist and has a rather festive aroma!
Provided by H A Sallehs
Categories Dessert
Time 7h25m
Yield 1 Large (2 litre), 12-16 serving(s)
Number Of Ingredients 18
Steps:
- Soak the Mixed fruits in the juices of the orange & lemon for at least 6 hours or best overnight).
- Butter the suitable mould/basin all round. It is better to line the bottom of the mould with greaseproof paper to ensure the pudding does not stick when un-moulded.
- Boil a pot (if possible with a lid) of water that could fit the mould/basin.
- Combine all the Dry ingredients in a large mixing bowl and mix well with a wooden spoon.
- Add in the Mixed fruits and mix well again.
- Add in the Wet ingredients and mix well again.
- Pour into the mould/basin. Cover with greaseproof paper which fits the size of the top of the pudding.
- Use aluminium foil and fold a pleat in the centre (to allow the pudding to expand while cooking).
- Cover the mould/basin snugly & secure it with a string.
- Boil on Medium flame for first half hour and then turn down the heat and simmer for 7 hours.
- Once cooked, leave it to cool slightly before unwrapping and un-moulding.
- Remove the foil and paper and turn the pudding out on a plate. It would still feel soft as it is hot.
- Once totally cooled, wrap it in cling film and foil and refrigerate it for at least 2 weeks or up to a month before cutting and eating.
- NOTE: You can either use any heat-proof basin/mould that resembles a pudding basin which fits into your pot of hot water.
- NOTE: Although I only used Mixed spice, you can use Orange Essence or Vanilla essence for preference.
- All the best!
DIANA'S PLUM PUDDING (PLUM PUDDING OF INFAMY)
This is a bread pudding baked in a bundt pan, filled with plums and studded with raisins, served with a soft or hard sauce. It's known at our house as the Plum Pudding of Infamy...we doubted my mom for days when she said she was going to make it for Christmas dinner...oh, how wrong we were to mock her! We were darn lucky she didn't withhold this from us. It's delicious warm, room temperature, and even cold the next day! Prep and cook time does not include resting time. Adapted from Plum Pudding Murder, a novel by Joanne Fluke.
Provided by eknecht
Categories Dessert
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Butter and flour inside of Bundt pan.
- Remove crusts and ends of the loaf; reserve for another use, if desired.
- Divide slices of bread into three even, separate piles.
- Cut the first third of bread slices diagonally into fourths (to make 4 triangles).
- Arrange these triangles in bottom of Bundt pan, fitting together like a jigsaw puzzle to completely cover the bottom and sides of pan.
- Arrange 1/2 of the drained plum halves cut-side down on top of bread triangles in the bottom of the pan.
- Top the plums with one cup of raisins sprinkled evenly around the layer.
- Sprinkle with ½ cup of sugar and 1 teaspoon cinnamon.
- Pour ½ cup melted butter over all.
- Cut another third of the bread into triangles, and layer it over the plums and raisins.
- Top that layer of bread with the remaining plum halves, raisins, ½ cup sugar, cinnamon, and butter.
- Use the last third of bread,cut into triangles, to cover the ingredients int he bundt pan.
- Use clean hands to GENTLY press down on bread to compress the ingredients and pack them into the pan, and sprinkle with remaining sugar.
- Place Bundt pan on baking sheet with sides.
- In a separate large bowl, beat eggs thoroughly, then add cream and mix inches.
- Slowly pour egg mixture over top of pan, allowing it to soak into bread layers, being careful not to overfill pan (I used a bamboo skewer to open channels along edges of pan to let more egg mixture seep down. As it soaks in you can add more mixture.).
- Sprinkle nutmeg over top and allow to rest for 30 minutes.
- Preheat oven to 350 degrees with rack in middle position.
- Place Bundt pan with baking pan in oven for 70 minutes.
- Let cool for 20 minutes.
- Turn out onto serving platter or cool completely, cover with plastic wrap, and refrigerate for up to 5 days.
- Bring to room temperature before serving (or warm individual slices in microwave).
- Dust with powdered sugar.
- For sauce:.
- Beat butter until fluffy.
- Beat in 1 cup sugar and 1 tablespoon liquor OR milk.
- Repeat with remaining sugar and liquor OR milk.
- Beat until smooth and thick, but pourable.
- Store covered in refrigerator.
- Let stand at room temperature for ½ hour before serving.
- Drizzle pudding with hard sauce, soft sauce, or top with ice cream before serving.
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
TINY TIM'S PLUM PUDDING
In A Christmas Carol, everyone claps for plum pudding. Our family has made this pudding our own tradition, and it really is something to clap for. -Ruthanne Karel, Hudsonville, Michigan
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 12 servings (1-1/2 cups sauce).
Number Of Ingredients 20
Steps:
- Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants., Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure., Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding., Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.
Nutrition Facts : Calories 550 calories, Fat 17g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 292mg sodium, Carbohydrate 98g carbohydrate (80g sugars, Fiber 5g fiber), Protein 5g protein.
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
CHRISTMAS PLUM PUDDING
We love Christmas pudding. I make mine in October, and give many away as gifts. I make several sizes, and try to keep about 3 for us-one for Christmas, another for New Year, and the last for around Easter. I find it very satisfying to make these, though I can hardly wait to eat the first one! This recipe is a combination of 2 favourites and works well. If you don't want to use the stout and brandy, use orange juice as one of the recipes suggested-I think the stout and brandy give the recipe depth of flavour.
Provided by JustJanS
Categories Dessert
Time 6h
Yield 2 puddings
Number Of Ingredients 19
Steps:
- Grease 2 large pudding basins.
- Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.
- (I actually use two old pottery saucers in the bottom of mine) Mix all dry ingredients together.
- Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.
- Mix egg, milk, stout, brandy and rinds together.
- Mix the moist and dry ingredients together.
- (I find this easier to do with my hands).
- Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.
- Cover with greasproof paper, then two thicknesses of aluminum foil.
- Tie securely with string.
- Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.
- As the water boils away replace with more boiling water.
- On the day the pudding is to be served, boil for 1 hour mmore.
- Serve with cream, icecream, custard or brandy sauce (or all of these!).
- Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour.
- We also love the leftovers cold or re-fried in butter!
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