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
PLUM PUDDING SAUCE
If you don't like plain plum pudding, top it with this!
Provided by LIZZY513
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat combine margarine, sugar and the egg. Pour in milk and cook until mixture begins to bubble; be careful not to scald. Stir in flour and vanilla; mix well and serve.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 44.5 g, Cholesterol 56.3 mg, Fat 9 g, Protein 5.8 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 43.5 g
PLUM PUDDING AND SAUCE - DELICIOUS
Given to me by Lorainne Surette, Yarmouth, Nova Scotia, Canada. After trying out many plum pudding recipes I finally found an unmatched prize. E-mail me for a history on Plum Pudding.
Provided by reya doucette
Categories Dessert
Time 2h20m
Yield 1 2lb mold, 8 serving(s)
Number Of Ingredients 19
Steps:
- Traditionally old silver English pennies or silver charms wrapped in grease-proof paper were placed in the batter and cooked into the pudding.
- PLUM PUDDING:Mix ingredients in order given.
- Spray inside of mould with lots of Pam thoroughly, or grease it well. Makes 3 cups of batter. Fill plum pudding mold 3/4 full because it will rise and push the cover open if you do not leave any space for rising batter.
- Cover mould with cover.
- Steam for 2 hours in large pot placing mold on a stand making sure it does not sit directly on the bottom of the pot. I make a ring out of tinfoil to sit the mold on.
- Fill pot with water covering 3 inches from bottom of mold. Cover pot and place weight on lid. I use a rock to weigh cover down. Check water level after one hour. Add more water if the level is getting too low.
- Turn over on a plate.
- Can be frozen for later use.
- Serve hot.
- If cold heat in microwave.
- Must be eaten hot.
- SAUCE:.
- Boil Sauce ingredients except butter till thick.
- When thick add chunk of butter.
- SERVE: Slice heated Plum Pudding.
- On each slice pour some sauce and drizzle cream over it.
- Serve.
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.
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.
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.
PLUM PUDDING
Plum pudding can be made anywhere from a few weeks to a year in advance and allowed to ripen in a cool place. It must be steamed 2 hours before serving. Leave it in hot water until ready to serve with hard sauce. This recipe is from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 10 to 15
Number Of Ingredients 22
Steps:
- Oil a 2-quart steamer mold or pottery bowl very well with vegetable oil and let it stand as you make the pudding.
- Combine the fruits and nuts in a large bowl. Sift flour, baking soda, salt, and spices into the fruit and nuts. Add the suet, bread, brown sugar, eggs, and jam and blend well. Beat with a wooden spoon to lighten the mixture. Pour into mold. Cover with circle or parchment paper and put on a rack in a large kettle with enough water to come halfway up the sides. Cover and keep water boiling, replenishing as necessary. Steam for 6 hours.
- Uncover pudding and pour brandy over it; put a piece of waxed paper over pudding; replace parchment and set in a cool place or on low shelf of refrigerator to ripen.
- To serve, steam for 2 more hours and invert on a serving platter. Add the 1 teaspoon sugar to the cognac, heat, pour over warm pudding, and flame with a match. Serve with hard sauce.
SUPERB ENGLISH PLUM PUDDING
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
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.
PLUM PUDDING II
This is a steamed pudding of brown sugar, butter, milk, flour, dates, raisins, currants, and candied fruit peel. Serve it with custard, whipped cream or ice cream.
Provided by Claude
Categories Desserts
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Well grease a pudding mold.
- In a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon and salt; mix gently until blended. Pour into prepared pudding mold.
- Cover with a double layer of greased wax paper and steam for 2 hours.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 55.4 g, Cholesterol 23.6 mg, Fat 8.8 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 549.4 mg, Sugar 20.3 g
HARD SAUCE
Serve this hard sauce with plum pudding for a delicious and traditional Christmas dessert. This recipe is from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Put ingredients in a food processor and mix until smooth and creamy. Put sauce in tightly covered jar. Refrigerate.
- Remove from refrigerator at least 1 hour before serving.
STEAMED PLUM PUDDING WITH PLUM BRANDY SAUCE
Wonderful, traditional, and comforting dessert! We serve a steamed pudding after Christmas dinner or any time you want to create a warm and cozy atmosphere. Don't skip the hard sauce, it really makes the dessert.
Provided by CaliforniaJan
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a small saucepan simmer the 2 1/2 c plums and juice for 6 - 8 minutes over low-moderate heat. Cool, remove the pits from the plums and discard the pits. Drain the plums, reserving the juice (for the sauce) and chop into 1/4-inch pieces.
- In a mixing bowl beat the brown sugar and melted butter together. Add the eggs, beating in well and blend in the plums. In another bowl sift together the flour, salt, and soda and add to the plum mixture, stirring gently. Generously butter a 1 1/2 quart mold with a cover. Pour the better into the mold. Cover the mold with the top or foil and place on a rack in a large kettle. Fill the kettle with water to reach halfway up the side of the mold. Cover the kettle and bring to a simmer over low heat. Steam for one hour.
- Remove the steamed mold from the kettle, uncover and place place in a 400 degree oven for 2 - 3 minutes to dry the top slightly. Cool the pudding for a few minutes unmold onto a warm serving plate.
- Warm the cognac in a small saucepan. Remove from heat, ignite, and pour over the pudding. Bring the flaming pudding to the table accompanied by plum Brandy Sauce.
- To prepare the sauce, in a small saucepan combine the 1 cup plum juice, the granulated sugar, nutmeg, cinnamon, and cornstarch. Mix well and bring to a simmer over low heat, stirring constantly until slightly thickened. Remove from heat and blend in cognac, lemon juice and 1 tablespoon butter. Serve warm with plum pudding.
- Note: This pudding may be prepared 2 - 3 days in advance, wrapped tightly and refrigerated. If this is the case, before serving steam again in the mold for about 1 hour. This is really a delicious and festive holiday dessert -- give it a try!
Nutrition Facts : Calories 355.6, Fat 14.5, SaturatedFat 8.6, Cholesterol 87.2, Sodium 423.3, Carbohydrate 54.5, Fiber 1.2, Sugar 40.1, Protein 3.7
MARILLA'S PLUM PUDDING - ANNE OF GREEN GABLES
Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe.
Provided by Diana 2
Categories Dessert
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Equipment You Will Need:.
- 1 quart bowl or pudding mould.
- extra sugar for sprinkling.
- knife for chopping.
- cutting board.
- extra flour for sprinkling.
- large mixing bowl.
- measuring cups.
- measuring spoons.
- pastry blender.
- wooden spoon.
- small saucepan.
- small bowl.
- large pot with lid.
- aluminum foil.
- string.
- *canning rack.
- toothpicks.
- oven mitts.
- * You can use a mason-jar ring or a hollowed out tuna fish can.
- Directions:.
- Grease the inside of the pudding mould or bowl, then sprinkle it with a bit of extra sugar. Shake the mould until the inside surface is covered with sugar.
- Chop the raisins and currants with the knife. Sprinkle them with a little of the extra flour and set them aside.
- Measure out the flour, sugar, bread crumbs, baking powder, salt, cinnamon and nutmeg into the large bowl. Mix with the wooden spoon.
- With the pastry blender, cut in the butter until the mixture looks like course bread crumbs.
- Add the chopped raisins, currants, and walnuts to the flour mixture. Mix with the wooden spoon.
- Pour 1/2 cup milk into the small saucepan and place it over low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
- Break the egg into the small bowl. Then add it to the fruit and flour mixture. Add the hot milk and molasses. With the wooden spoon mix everything well.
- Spoon the mixture into the pudding mould or bowl. Make a cover for the mould with 2 layers of aluminum foil and butter the side of the foil next to the pudding. Tie string around the foil cover to keep it tight.
- Set the canning rack in the large pot. Set the covered pudding on top. Carefully pour some boiling water down the side of the large pot until it comes half way up the pudding mould.
- Set the large pot over high heat until the water boils. Turn the heat down to medium low and put the lid on. (If needed, add more water during the cooking.).
- Steam the pudding for 3 hours. Insert a clean toothpick into the centre of the pudding (right through the foil). If it comes out clean, the pudding is done. If pudding clings to the toothpick, check again in 15 minutes.
- When the pudding is done, use oven mitts to remove it from the large pot. Remove the foil and let the pudding stand for 10 minutes.
- Turn the pudding upside-down onto a warm platter. Serve it with Caramel Pudding Sauce.
Nutrition Facts : Calories 360.8, Fat 15.7, SaturatedFat 8.2, Cholesterol 59.1, Sodium 321.4, Carbohydrate 52.5, Fiber 2, Sugar 30.4, Protein 5.1
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
WARM PLUM SAUCE
This is a fresh alternative to bottled hoisin sauce, the traditional accompaniment to Mu-Shu Pork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine all ingredients except sesame seeds; cook over high heat for 3 minutes. Reduce heat to medium high and cook, stirring occasionally, until liquid thickens and the plums have softened and broken down to the consistency of a chunky preserve, about 15 minutes.
- Remove from heat, transfer plum sauce to a serving dish, and sprinkle with the sesame seeds. Serve warm.
CARROT PLUM PUDDING WITH HARD SAUCE
This is a healthier version of plum pudding which I believe I originally found in an Adelle Davis book. It is a part of my Christmas tradition which I love.
Provided by Donna Matthews
Categories Dessert
Time 3h30m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Combine all dry ingredients in bowl.
- Toss raisins and walnuts into flour mixture.
- Break eggs into a large bowl.
- Beat well.
- Gradually add melted butter, continueing to beat.
- Stir in flour mixture, grated carrots, and grated potatoes.
- Pour into well greased 6 cup pudding mold or large heat-proof bowl.
- Cover tightly with a double layer of foil, securing with a string.
- Place on wire rack in the bottom of a deep pot or canning kettle.
- Add boiling water to the pot until it reaches half way up the side of the mold.
- Steam over low heat for 2 to 2 1/2 hours, until tester inserted into pudding comes out clean and top of pudding is firm to the touch.
- Check water level in pot occasionally, adding more boiling water if needed.
- Remove foil from mold.
- Let pudding rest in pan for 10 minutes before turning out onto a wire rack.
- When completely cool, wrap in foil and store in refrigerator for up to 2 weeks or in freezer.
- If frozen, let thaw before heating.
- To reheat, return pudding to mold, cover and steam for about 1 hour or until heated through.
- Serve warm with hard sauce.
- For hard sauce:.
- Thoroughly Cream butter and sifted confectioners sugar together.
- Add 1-2 teaspoons vanilla (or rum or brandy) and beat well.
- Spread in 8x8" pan and place in refrigerator to harden.
- Cut into small squares to serve on warm slices of the pudding.
- The hard sauce could also be chilled in individual butter molds; or a bowl to be spooned onto the pudding in lumps.
- Note: For a dramatic entrance, just before serving, I soak a few sugar cubes in almond extract. Then I place them together on top the pudding, light them with a match, turn out all the lights, and deliver the flaming pudding to the table (usually accompanied by a Happy Birthday song to Jesus).
Nutrition Facts : Calories 663.7, Fat 29.4, SaturatedFat 13, Cholesterol 94.8, Sodium 497, Carbohydrate 98.7, Fiber 3.2, Sugar 76.4, Protein 6.7
PLUM SAUCE
This is an easy version of plum sauce that is very tasty and keeps well in the fridge. Serve hot or chilled, with egg rolls, pork or chicken.
Provided by Rayna
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 25.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 11.4 mg, Sugar 17.8 g
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OLD-FASHIONED PLUM PUDDING AND HARD SAUCE RECIPE
From pillsbury.com
Servings 8Total Time 4 hrs 45 minsCategory DessertCalories 700 per serving
- 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.
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