Foamy Sauce For Plum Pudding Recipes

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PLUM PUDDING SAUCE



Plum Pudding Sauce image

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

2 tablespoons margarine
¾ cup white sugar
1 egg
2 cups milk
2 teaspoons all-purpose flour
1 teaspoon vanilla extract

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

MOM'S FOAMY SAUCE FOR STEAMED PUDDING



Mom's Foamy Sauce for Steamed Pudding image

Make and share this Mom's Foamy Sauce for Steamed Pudding recipe from Food.com.

Provided by Julesong

Categories     Sauces

Time 10m

Yield 1 batch per pudding

Number Of Ingredients 5

3 tablespoons butter
2 eggs, separated
1 cup powdered sugar
1/2 teaspoon vanilla
1/2 cup cream, whipped

Steps:

  • Cream the butter and sugar together.
  • Add the well-beaten egg yolks and beat thoroughly over hot water in a double boiler.
  • Remove from the heat and fold in the stiffly-beaten egg whites, then the vanilla and the whipped cream.
  • Pour over your favorite steamed pudding.
  • This is one of our traditional family favorites!

NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE



Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 8 servings

Number Of Ingredients 19

1 cup light molasses
3/4 cup melted butter
1/2 cup warm milk
2 eggs, beaten
1 cup all-purpose flour, plus additional for tossing fruit
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 pint candied mixed fruit (or diced dried fruit such as pineapple, pears, apples, and plums)
1 cup raisins
1 1/2 ounces brandy
Holly sprig, for garnish
Hard Sauce, recipe follows
1/4 pound butter
1 cup sugar
1 pinch salt
1 teaspoon vanilla extract
1-ounce brandy or rum

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.

FOAMY SAUCE FOR PLUM PUDDING



FOAMY SAUCE FOR PLUM PUDDING image

Categories     Dessert     Christmas

Yield 6-8 servings

Number Of Ingredients 4

2 eggs
1 c. powdered sugar
1/4 tsp vanilla
1/2 c. whipping cream

Steps:

  • Separate egg whites and yolks. Beat two egg whites to stiff peaks. Gradually add sifted powdered sugar. Beat egg yolks with vanilla until thick. Fold yolk mixture into egg white mixture. Whip cream to soft peaks. Fold whipped cream into egg mixture.

NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE



Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 8 servings

Number Of Ingredients 19

1 cup light molasses
3/4 cup melted butter
1/2 cup warm milk
2 eggs, beaten
1 cup all-purpose flour, plus additional for tossing fruit
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 pint candied mixed fruit (or diced dried fruit such as pineapple, pears, apples, and plums)
1 cup raisins
1 1/2 ounces brandy
Holly sprig, for garnish
Hard Sauce, recipe follows
1/4 pound butter
1 cup sugar
1 pinch salt
1 teaspoon vanilla extract
1-ounce brandy or rum

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 AND SAUCE - DELICIOUS



Plum Pudding and Sauce - Delicious image

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

1/2 cup molasses
1/2 cup sour cream
1/8 cup butter
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup raisins
1/2 cup currants
1/4 cup black raisins (Thompsons if available)
1/4 cup chopped nuts, of your choice (I use almonds)
grated orange rind
1 cup flour
1 cup sugar
1 tablespoon flour
1 pinch salt
1 1/2 cups cold water
1 tablespoon butter
2 tablespoons vinegar
double cream

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.

STEAMED PLUM PUDDING



Steamed Plum Pudding image

Spicy slices of this English-inspired dessert are served with hard sauce, made with butter, powdered sugar and a "squeak" of sherry or brandy--if you so desire.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 8

Number Of Ingredients 16

1 cup milk
3 cups soft bread crumbs, (5 slices bread)
1/2 cup shortening, melted
1/2 cup molasses
1/2 cup raisins
1 cup Gold Medal™ all-purpose flour
1/2 cup finely chopped candied citron
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup packed brown sugar or granulated sugar
1/4 cup butter or margarine
1/2 cup half-and-half
1/2 cup light corn syrup

Steps:

  • Generously grease bottom and side of 4-cup heatproof mold. In large bowl, pour milk over bread crumbs. Stir in shortening and molasses until well mixed. Stir in remaining pudding ingredients until well blended. Pour into mold. Cover with foil.
  • Place mold on rack in Dutch oven. Pour in boiling water up to level of rack. Cover and heat to boiling. Keep water boiling over low heat about 3 hours or until toothpick inserted in center comes out clean. (If adding water during steaming is necessary, uncover and quickly add boiling water.)
  • In 1 1/2-quart saucepan, mix all sauce ingredients. Cook over low heat 5 minutes, stirring occasionally.
  • Unmold pudding; cut into slices. Serve warm with sauce.

Nutrition Facts : Calories 700, Carbohydrate 2 g, Cholesterol 990 mg, Fiber 9 g, Protein 6 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 660 mg

PLUM PUDDING



Plum Pudding image

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

1/2 pound dried currants, plumped with 2 tablespoons cognac and enough hot water to cover
1/2 pound dried raisins, finely cut
1/4 pound candied kumquats, finely diced
1/4 pound glazed orange peel, finely diced
1/4 pound glazed lemon peel, finely diced
1/4 pound citron, finely diced
1/2 pound walnuts, finely chopped
1 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon mace
1/2 pound ground suet
3 slices thin-sliced bread, soaked in 1/2 cup apple juice
1 cup dark brown sugar
3 eggs, beaten
1/3 cup black currant jam or preserves
1/4 cup brandy or cognac
1 teaspoon sugar
1/2 cup cognac
Hard Sauce, for serving (optional)

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.

PLUM SAUCE



Plum Sauce image

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

¾ (16 ounce) jar plum jam
2 tablespoons vinegar
1 tablespoon brown sugar
1 tablespoon dried minced onion
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
½ teaspoon ground ginger

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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