Nanas Traditional Christmas Steamed Plum Pudding With Hard Sauce Recipes

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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 (STEAMED)



Plum Pudding (Steamed) image

"... he stuck in his thumb, pulled out a plum and said, "what a good boy, am I."" Traditional steamed Christmas pudding from my Grandma Anna Cotrill Tatum's recipe. Including directions for "hard sauce." Lemon sauce is a separate recipe. A "saltspoon" measure is approximately 1/3 teaspoon. I have the small covered glass bowl my Grandma used for the hard sauce. It is cut in design on the inside, so when she turned it out to be used, it had pretty patterns on it.

Provided by Queen Dragon Mom

Categories     Dessert

Time P2m28DT30m

Yield 8 serving(s)

Number Of Ingredients 14

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 teaspoon nutmeg
1/3 teaspoon cinnamon
1 cup suet, cleaned and ground fine
1 cup raisins or 1 cup currants
1 cup molasses
1/2 cup milk
brandy (optional)
1/4 cup butter
1/2 cup powdered sugar
1/2 teaspoon lemon
1 dash nutmeg

Steps:

  • Sift soda, salt and spice into the flour, rub in the suet and add raisins.
  • Mix the milk and molasses, stir into the dry mixture.
  • Butter a pudding mold.
  • Turn mixture into mold.
  • Steam for 3 hours.
  • Remove from mold to serving plate.
  • Cover with a clean tea towel.
  • Keep pudding in insect-free, cool place for 3 months. (I just kept it covered in the 'fridge.).
  • Pour brandy over pudding periodically, if desired.
  • Hard Sauce.
  • Rub the butter to a cream in a warm bowl, add sugar gradually then the flavoring.
  • Pack smoothly in a small dish.
  • Keep on ice until very hard.

Nutrition Facts : Calories 651.3, Fat 33.5, SaturatedFat 18.9, Cholesterol 36.7, Sodium 371.5, Carbohydrate 84, Fiber 1.8, Sugar 41.6, Protein 5.6

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