Damson Plum Pudding Recipes

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DAMSON PLUM PUDDING



Damson Plum Pudding image

So sweet and so delicious. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 cup sugar
3 eggs, beaten
1 cup plum, pulp of (Damsons preferred)
1 cup flour, sifted
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon nutmeg
3 tablespoons sour milk
1 cup plum juice (Damson preferred)
1/2 cup water
2 teaspoons cornstarch
1 cup sugar
2 tablespoons butter

Steps:

  • Preheat oven to 350F and grease an 8 x 8 baking pan.
  • Cream butter and sugar together until light and fluffy.
  • Add eggs and plum pulp.
  • Mix well.
  • Sift dry ingredients together and add alternately with milk.
  • Pour into prepared pan and bake for 20 or 30 minutes.
  • Cut into suares and serve with sauce.
  • Sauce: Heat plum juice and water. Mix cornstarch with sugar, pour in a little liquid and stir well. Stir into hot juice and cook until thickened; add butter.

Nutrition Facts : Calories 561.7, Fat 22.2, SaturatedFat 13.1, Cholesterol 157.3, Sodium 384.9, Carbohydrate 87.2, Fiber 1.1, Sugar 70, Protein 6

SWEET PICKLED DAMSONS



Sweet Pickled Damsons image

Season: Late August to September. Dark-skinned with a bluish bloom, small oval damson plums are very tart and well flavored, which makes them wonderful for preserving. This is a straightforward recipe that keeps the fruit whole and tender. I love warming cinnamon and allspice in the mix, but you can use any spices you fancy, or even a good tablespoonful of ready-made pickling spice (see p. 89). These sweet spiced damsons are a lovely addition to any buffet table and splendid with cold poultry.

Yield makes four 12-ounce jars

Number Of Ingredients 6

2 1/2 cups cider vinegar
1 (2-inch) piece of cinnamon stick
1 teaspoon allspice berries
Juice and finely grated zest of 1 orange
2 1/4 pounds firm, ripe damson plums or any other small, tart variety of plum
3 3/4 cups granulated sugar

Steps:

  • Put the vinegar, cinnamon, allspice berries, and orange juice and zest into a pan and bring to a boil. Boil for 4 to 5 minutes, then strain and allow to cool.
  • Prick each plum with a needle or skewer (this will prevent them from splitting). Add the fruit to the cool spiced vinegar in a clean pan. Bring slowly to a simmer, then simmer very, very gently for 10 to 15 minutes, until the plums are just tender. Using a slotted spoon, lift out the plums and pack them into warm, sterilized jars (see p. 21).
  • Return the spiced vinegar to the heat, add the sugar, and stir until dissolved. Boil for several minutes to reduce and thicken. Pour this hot spiced syrup over the plums and seal immediately with vinegar-proof lids (see p. 22). Store in a cool, dark place. These pickled damsons are best kept for 6 to 8 weeks before eating. Use within 1 year.
  • You can use the same method to pickle firm cherries or green gooseberries. Rhubarb, cut into 2-inch chunks, can also be dealt with in this way - but add the sugar with the rhubarb, as it will help keep it whole.

VANILLA DAMSON/PLUM CAKE



Vanilla Damson/Plum Cake image

This fruity cake is sooooo good! It is full of summer flavour and has a great airy, cakey texture. I was very, very happy with this recipe from German chef Tim Mälzer and will now use this as a base for all my fruit cakes. Feel free to use other fruits, but keep in mind that some might be too juicy for the cake. I hope youll enjoy this cake as much as we did! I served this with a soy whipped cream and it was so good!

Provided by Lalaloula

Categories     Dessert

Time 1h

Yield 1 10 inch cake

Number Of Ingredients 12

2 eggs
50 g demerara sugar (1/4 cup)
1/2 tablespoon vanilla sugar
1 pinch salt
2 tablespoons oil
150 g prepared vanilla pudding (I used soy vanilla pudding)
1 teaspoon vanilla extract
175 g flour
50 g potato starch
2 teaspoons baking powder
500 g damsons (1 lb) or 500 g plums, cleaned and quartered (1 lb)
50 g biscuits, crushed (e.g. tea biscuits, sugar cookies or try amarettini)

Steps:

  • Combine eggs, sugars and salt in a big bowl. With your electric mixer cream this for 8 minutes. Do not skip this step, it is important to cream for at least 8 minutes!
  • Stir in oil, pudding and vanilla extract.
  • In a second bowl combine flour, starch and baking powder. Fold into the wet ingredients.
  • Pour dough into a greased 10 inch spring-form pan. This will look a little skimpy, but the dough will double during baking.
  • Arrange the quartered damsons on top of the dough in concentric circles. Sprinkle with the crushed cookies.
  • Bake in the pre-heated oven at 160°C/320°F on the second lowest rack for 40 minutes or until a toothpick inserted in the centre comes out clean.
  • Serve with whipped cream or ice-cream. :).

Nutrition Facts : Calories 1986.7, Fat 52.5, SaturatedFat 11.8, Cholesterol 390, Sodium 1774, Carbohydrate 337.5, Fiber 15.4, Sugar 130.8, Protein 45.1

DAMSON PLUM CARDAMOM JAM



Damson Plum Cardamom Jam image

The Damson plum makes a tart, flavorful, soft-setting jam that is a rich, deep wine-colored spread for cookies, waffles, bread, or anything else, really. Cardamom adds an unusual and subtle perfume to these preserves. Though this recipe does take some time to complete, the majority of the cooking time is hands-off. The best part? You will not need to purchase pectin from the store! Adjust the sugar content to your liking, erring on the side of less sweet, as the jam will cook down considerably.

Provided by Jamie Northern

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 7h30m

Yield 100

Number Of Ingredients 5

5 pounds fresh Damson or Damask plums
1 cup water
12 whole cardamom pods
4 cups white sugar
¼ teaspoon butter

Steps:

  • In a sink full of cool water, rinse and de-stem the plums. Place them in a thick-bottomed pan suitable for slow cooking and deep enough to allow frothing when the plums begin to boil. Add the water and cardamom pods and bring the mixture to a low boil over medium heat. Turn heat to low for a slow simmer and allow the fruit to cook down uncovered for 1 1/2 hours. Allow the plums to cool.
  • To pit the plums, strain the cooled plums with a colander, pressing the juice out with your hands and collecting it in a large bowl. Pick up the pit-and-fruit slurry in the colander by small handfuls and squeeze the plum pulp and skins gently into the bowl with the syrup, retaining the pits in the palm of your hand and then discarding them.
  • Put the plums back into the original pot with the sugar and butter. Cook at a very low simmer until the mixture begins to thicken, about 4 hours. To test for adequate development of pectin, drop a spoonful of the jam on a plate and put it in the refrigerator for a few minutes: the mixture should be soft-set and no longer syrupy.
  • Ladle the hot jam into hot, sterile jars, wipe the rims clean, place sterile lids on, and tighten the screw caps. Allow the jars to cool to room temperature and check to be sure that each jar has sealed.

Nutrition Facts : Calories 41.9 calories, Carbohydrate 10.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 10.2 g

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