Grandma Jones Deep Plum Pudding Recipes

GRANDMA JONES' DEEP PLUM PUDDING

Steps:

• Preheat oven to 350F (175C). Coat 8 cup baking dish with non-stick spray, or coat inside with melted butter.
• Add dry ingredients directly into the prepared baking dish and whisk to combine. Add butter and milk to dry mix and mix well, smooth in the bottom of the dish, and reserve.
• In a small pot heat canned plums to boiling and pour immediately over pudding batter. DO NOT MIX. Bake at 350F for 30 - 35 minutes. Remove from oven, cool slightly and serve, warm.

PLUM PUDDING

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.

CHRISTMAS PLUM PUDDING

Steps:

• In a large bowl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched almonds, stem ginger, ground almonds, cherries, raisins, currants, golden raisins, mixed peel, plums, lemon juice and zest, mixed spice, baking powder and ale. Let each family member take a turn stirring and make a wish. If you have used more dry fruit than fresh, add a little extra ale to make the mixture less stiff.
• Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full. Cover tightly with greased waxed paper, then foil; secure with string. Stand pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin. Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.
• If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil and store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, reheat by steaming 2 to 3 hours.

GRANDMOTHER'S BANANA PUDDING

Steps:

• Prepare a double boiler. Mix together 1/2 cup sugar, egg yolks, flour and salt. Add milk and mix again. Heat on stove until the custard sticks to the sides of pan, approximately 20 minutes. Add vanilla after mixture has thickened. Let cool.
• To assemble: Put few drops of pudding in the bottom of a 2-quart dish and spread around. Layer Nilla Wafers and cut up 2 bananas, add 1/2 of custard, repeat layer and arrange wafers around the sides.
• In a separate bowl beat egg whites with 1/4 cup sugar and cream of tartar until it forms stiff peaks, spread on pudding and bake in a preheated 425 degree F oven for 4 minutes, just brown on top.
• Serve warm or cold.

PLUM PUDDING

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.

GRANDMA SWALLOW'S CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla extract together in a bowl; pour into a 2-quart casserole dish.
• Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.