British Plum Pudding Recipes
MA'S ENGLISH PLUM PUDDING
This recipe has been handed down from my Great-grandmother and before.
Provided by Denise Senecal
Categories Puddings
Time 4h30m
Number Of Ingredients 32
Steps:
- 1. MAPLE HARD SAUCE
- 2. 1 lb. (2 cups) maple sugar (not syrup) 1/2 cup butter (or margarine) 1/2 cup walnuts (optional)
- 3. Cream butter until very soft. Stir in maple sugar and walnuts. Serve warm enough to soften. May add cream or milk and more sugar to make more sauce.
BRITISH PLUM PUDDING
Make and share this British Plum Pudding recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 7h20m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 180 °C (350 °F).
- Butter two 20 x 10-cm (8 x 4-inch) loaf pans. Line with parchment paper, letting it hang over 2 opposites sides.
- In a bowl, combine the suet, breadcrumbs, raisins, candied fruit and candied peel. Add the remaining ingredients and stir to blend.
- Divide the batter between the pans. Cover and seal tightly with aluminum foil.
- Bake in a water bath for 7 hours. The simmering water bath must be maintained halfway up the loaf pans. Add water if necessary during baking.
- Remove the puddings from the water and let cool. Unmould from the pans and wrap tightly. They can be stored for up to 3 months in a cool place or in the refrigerator.
- In a saucepan, whisk together the sugar, flour and butter. Add the remaining ingredients and simmer gently over medium heat for 5 minutes.
- Tips: Freezes well.
Nutrition Facts : Calories 653.1, Fat 21.6, SaturatedFat 10.8, Cholesterol 133.5, Sodium 381.1, Carbohydrate 98, Fiber 3.8, Sugar 59.2, Protein 11.5
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.
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A TRADITIONAL PLUM PUDDING | BRITISH CHRISTMAS PUDDING
From cookingnook.com
- Pour the milk over the bread crumbs in a large bowl. Mix in the shortening and molasses. Stir in the remaining ingredients except for the sauce ingredients. Pour the mixture into the mold and cover with aluminum foil.
- Place the mold on a rack in a Dutch oven. Pour in boiling water up to the level of the rack. Cover and heat to boiling over low heat. Steam for about 3 hours or until a toothpick inserted in the center comes out clean. If it is necessary to add water during steaming, uncover and quickly add boiling water.
- For the sauce, beat the margarine in a small bowl with an electric mixer on high speed for 5 minutes or until fluffy and light in color. Gradually beat in the powdered sugar until smooth. Stir in the sherry. Cover and refrigerate 1 hour or until chilled.
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- Chop the prunes and apricots into smaller pieces and place in a large bowl. Peel, core, and dice the apple. Zest and juice a large navel orange.
- While the fruit is soaking, generously grease a 1.5-liter (6 1/3 cup) basin with butter, and line the base with a circle of parchment paper.
- Beat the butter in a large mixing bowl with a handheld electric mixer until lightened in color, about 2 minutes. Add the brown sugar and beat until fluffy.
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