Sugar Plum Pudding Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 quart souffle or casserole dish.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
• In a separate bowl combine the citron, prunes, raisins and pecans. Stir in the flour and toss so that everything is coated with flour.
• To the butter mixture add the fruit and nut mixture along with the bread crumbs, cinnamon, nutmeg and allspice. Mix well and transfer to prepared dish.
• Bake in preheated oven for 50 to 55 minutes, or until well browned.

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.

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.

Steps:

• Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
• Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
• Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.
• The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.

Steps:

• Preheat oven 350 degrees.
• Mix dry ingredients with nuts, set aside.
• Beat eggs.
• Stir sugar, oil, and vanilla into beaten eggs.
• Stir in half of flour mixture until well blended.
• Add buttermilk, blend well.
• Add rest of flour mixture, mix well.
• Blend in prunes.
• Pour into greased pan (s).
• Bake 50-60 minutes.
• When done remove cake from oven.
• Put all topping ingredients into small saucepan heat on medium and bring to a boil.
• Pour 1/2 of mixture over top of cake.
• Pull cake away from sides of pan with a spatula or knife to allow liquid to soak in and around cake.
• Pour the rest of topping mixture over cake.
• Let soak overnight in refrigerator.
• Freezes well.