Plum Pudding Sauce Recipes

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OLD-FASHIONED PLUM PUDDING AND HARD SAUCE



Old-Fashioned Plum Pudding and Hard Sauce image

Looking for a delicious dessert using Progresso® Bread Crumbs? Then add this spiced and nutty plum pudding that's topped with hard sauce to your Christmas spread.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 4h45m

Yield 8

Number Of Ingredients 20

1/2 cup all-purpose flour
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/2 cup butter, chilled
1 cup seedless raisins
1 cup golden raisins
1 cup chopped pitted prunes
1/4 cup slivered almonds
1/4 cup mixed candied fruit peel
1 cup Progresso™ Plain Bread Crumbs
3/4 cup firmly packed dark brown sugar
1/4 cup brandy
3 eggs, beaten
1/2 cup butter, softened
1 cup powdered sugar
2 tablespoons brandy

Steps:

  • Generously grease 1-quart mold or ovenproof glass bowl; line with double thickness of cheesecloth.
  • Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, ginger, salt, baking powder, cinnamon, nutmeg and allspice; mix well.
  • With pastry blender or 2 knives, cut in 1/2 cup butter until mixture resembles coarse crumbs. Add raisins, prunes, almonds and fruit peel; toss until fruit is well coated with flour mixture. Add bread crumbs and brown sugar; mix well. Stir in brandy and eggs; mix well. (Mixture will be very thick and almost crumbly.)
  • Spoon mixture into greased and lined mold, packing firmly with back of spoon as mold is filled. Cover tightly with lid or heavy-duty foil; tie foil in place, if necessary.
  • Place rack in bottom of Dutch oven or 6-quart saucepan. Add water until it reaches top of rack. Bring to a boil. Set mold on rack; carefully pour hot water around mold until about half way up mold. Return to a boil. Reduce heat to low; cover Dutch oven. Simmer 2 1/2 to 2 3/4 hours or until toothpick inserted in center comes out clean. Add boiling water as needed.
  • Meanwhile, in small bowl, combine all hard sauce ingredients; beat until smooth. Line 10-oz. custard cup or decorative mold with plastic wrap. Spoon hard sauce mixture into lined cup. Cover; refrigerate until serving time.
  • Remove pudding from Dutch oven; cool in mold for 1 1/2 hours. Turn out of mold; carefully remove cheesecloth. Place on serving plate. Unmold hard sauce onto small plate; remove plastic wrap. Top each slice of pudding with small slice of hard sauce.

Nutrition Facts : Calories 700, Carbohydrate 98 g, Cholesterol 140 mg, Fat 5 1/2, Fiber 4 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 71 g

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

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.

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.

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

TINY TIM'S PLUM PUDDING



Tiny Tim's Plum Pudding image

In A Christmas Carol, everyone claps for plum pudding. Our family has made this pudding our own tradition, and it really is something to clap for. -Ruthanne Karel, Hudsonville, Michigan

Provided by Taste of Home

Categories     Desserts

Time 2h30m

Yield 12 servings (1-1/2 cups sauce).

Number Of Ingredients 20

1/2 cup butter, softened
3/4 cup packed brown sugar
3 large eggs, room temperature
3/4 cup dry bread crumbs
1/2 cup all-purpose flour
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 cans (15 ounces each) plums, drained, pitted and chopped
1-3/4 cups chopped dates
1 cup golden raisins
1 cup shredded carrots
1/2 cup dried currants
HARD SAUCE:
1/2 cup butter, softened
3 cups confectioners' sugar
1/4 cup dark rum or orange juice

Steps:

  • Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants., Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure., Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding., Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.

Nutrition Facts : Calories 550 calories, Fat 17g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 292mg sodium, Carbohydrate 98g carbohydrate (80g sugars, Fiber 5g fiber), Protein 5g protein.

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.

BROWN SUGAR SAUCE



Brown Sugar Sauce image

This sauce is a wonderful concoction that complements bread pudding, cheesecake, or pancakes on Sundays. The taste of brown sugar in a sauce form is irresistible.

Provided by Brenda Moore

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Yield 8

Number Of Ingredients 6

2 tablespoons butter
2 tablespoons all-purpose flour
¼ teaspoon salt
½ cup packed brown sugar
1 cup boiling water
1 teaspoon vanilla extract

Steps:

  • In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
  • Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
  • Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.

Nutrition Facts : Calories 86.4 calories, Carbohydrate 15 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 97.1 mg, Sugar 13.4 g

HARD SAUCE



Hard Sauce image

Serve this hard sauce with plum pudding for a delicious and traditional Christmas dessert. This recipe is from "Entertaining," by Martha Stewart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 6

8 ounces whipped unsalted butter, softened
Pinch of salt
2 cups sifted confectioners' sugar
1 egg yolk
4 tablespoons heavy cream
4 tablespoons cognac

Steps:

  • Put ingredients in a food processor and mix until smooth and creamy. Put sauce in tightly covered jar. Refrigerate.
  • Remove from refrigerator at least 1 hour before serving.

STEAMED PLUM PUDDING WITH PLUM BRANDY SAUCE



Steamed Plum Pudding With Plum Brandy Sauce image

Wonderful, traditional, and comforting dessert! We serve a steamed pudding after Christmas dinner or any time you want to create a warm and cozy atmosphere. Don't skip the hard sauce, it really makes the dessert.

Provided by CaliforniaJan

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

2 1/2 cups plums, canned with juice (2 cans)
1 cup brown sugar, firmly packed
1/2 cup butter, melted
2 eggs
1 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4-1/3 cup cognac
1 cup plum juice
1/3 cup granulated sugar
1 dash ground nutmeg
1 dash ground cinnamon
1 1/2 tablespoons cornstarch
1/4 cup cognac
1 tablespoon fresh lemon juice
1 tablespoon butter

Steps:

  • In a small saucepan simmer the 2 1/2 c plums and juice for 6 - 8 minutes over low-moderate heat. Cool, remove the pits from the plums and discard the pits. Drain the plums, reserving the juice (for the sauce) and chop into 1/4-inch pieces.
  • In a mixing bowl beat the brown sugar and melted butter together. Add the eggs, beating in well and blend in the plums. In another bowl sift together the flour, salt, and soda and add to the plum mixture, stirring gently. Generously butter a 1 1/2 quart mold with a cover. Pour the better into the mold. Cover the mold with the top or foil and place on a rack in a large kettle. Fill the kettle with water to reach halfway up the side of the mold. Cover the kettle and bring to a simmer over low heat. Steam for one hour.
  • Remove the steamed mold from the kettle, uncover and place place in a 400 degree oven for 2 - 3 minutes to dry the top slightly. Cool the pudding for a few minutes unmold onto a warm serving plate.
  • Warm the cognac in a small saucepan. Remove from heat, ignite, and pour over the pudding. Bring the flaming pudding to the table accompanied by plum Brandy Sauce.
  • To prepare the sauce, in a small saucepan combine the 1 cup plum juice, the granulated sugar, nutmeg, cinnamon, and cornstarch. Mix well and bring to a simmer over low heat, stirring constantly until slightly thickened. Remove from heat and blend in cognac, lemon juice and 1 tablespoon butter. Serve warm with plum pudding.
  • Note: This pudding may be prepared 2 - 3 days in advance, wrapped tightly and refrigerated. If this is the case, before serving steam again in the mold for about 1 hour. This is really a delicious and festive holiday dessert -- give it a try!

Nutrition Facts : Calories 355.6, Fat 14.5, SaturatedFat 8.6, Cholesterol 87.2, Sodium 423.3, Carbohydrate 54.5, Fiber 1.2, Sugar 40.1, Protein 3.7

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From more.ctv.ca
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PLUM PUDDING | RICARDO
In a small bowl, combine the flour, baking powder and salt. Set aside. In a large bowl, combine the brown sugar, bread crumbs, butter and spices. Add the dried fruits, candied citrus peel, almonds, apple and citrus zests. In another bowl, whisk together the eggs and 2 …
From ricardocuisine.com
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CHRISTMAS PUDDING - WIKIPEDIA
Christmas pudding is sweet dried-fruit pudding traditionally served as part of Christmas dinner in Britain and other countries to which the tradition has been exported. It has its origins in medieval England, with early recipes making use of dried fruit, suet, breadcrumbs, flour, eggs and spice, along with liquid such as milk or fortified wine.Later, recipes became more elaborate.
From en.wikipedia.org
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PLUM PUDDING WITH SHERRIED HARD SAUCE RECIPE | MYRECIPES
Directions. Combine flour, soda, salt, and spices in a large mixing bowl; mix well. Stir in raisins, apple, and currants. Combine molasses, water, and suet; add to dry ingredients, mixing well. Spoon mixture into a well-greased 2 1/8-quart mold; cover tightly. Place mold on rack in a large, deep kettle with enough boiling water to come halfway ...
From myrecipes.com
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BRANDY SAUCE FOR PLUM PUDDING - ALL INFORMATION ABOUT ...
How to Make Jamie Oliver's EASY Plum Pudding- An English ... hot culinaryphysics.blogspot.com. 4 tbsp brandy 2 eggs, beaten 4 tbsp milk Brandy butter or rich white brandy sauce, to serve COOKING PROCEDURE: 1) GREASE A 1.7-LITRE (3-pint) pudding basin.Sift the flour and salt together into a large mixing bowl, and then add all the dry …
From therecipes.info
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PLUM PUDDING HARD SAUCE RECIPE - FOOD NEWS
PLUM PUDDING - HARD SAUCE 1 1/3 c. flour 1/2 tsp. salt 1/2 c. light molasses 2 tsp. baking soda 1/3 c. boiling water 2 c. whole fresh cranberries HARD SAUCE: 1/2 c. butter 1/2 c. whipping cream 1 c. sugar 1 tsp. vanilla Mix pudding ingredients and add whole cranberries, mix, and place in a greased and floured baking mold.
From foodnewsnews.com
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STEAMED PLUM PUDDING RECIPE | YANKEE MAGAZINE
2020-12-10 Instructions. Butter a 1-quart mold or 28-ounce aluminum can and set aside. In a large bowl, combine the breadcrumbs, flour, and scalded milk. Let cool slightly. Add the sugar, raisins, figs, currants, and citron. Fold a few times with a rubber spatula to combine.
From newengland.com
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INDIVIDUAL PLUM PUDDINGS | RICARDO
Ingredients Pudding. 1 cup (250 ml) currants; 1 cup (250 ml) golden raisins; 1 cup (250 ml) diced candied citrus peel; 1/4 lb (115 g) suet, finely chopped
From ricardocuisine.com
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PLUM PUDDING | FOOD & WINE
Step 3. Whisk eggs in a large bowl until foamy. Whisk in brandy. Stir in breadcrumb mixture, ginger, orange zest, and cooled currant mixture until well combined. Step 4. Place a …
From foodandwine.com
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PLUM PUDDING WITH COFFEE SAUCE | METRO
Sauce : Melt butter over low heat, add flour, gradually stir in milk then coffee. Stir well while adding water a few drops at a time. Allow sauce to thicken. Little by little, stir in sherry, brandy, sugar and zest. Mix thoroughly and cook over low heat for 10 minutes. Taste. Add more sugar if necessary. Sprinkle with nutmeg and serve with plum ...
From metro.ca
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Top Asked Questions

How do I make plum pudding?
Plum pudding is a Christmas dessert staple on many tables, especially those whose roots are in the British Isles. It is steamed, then served with a sauce flavored and scented with sherry or brandy. Generously grease the bottom and side of a 4 cup mold with shortening. Pour the milk over the bread crumbs in a large bowl.
What kind of sauce do you use for plum pudding?
Boozy Sauce For Plum Pudding Delicious. Apple, Cranberry And Orange Chutney Delicious.
How do you make Christmas pudding with powdered sugar and Sherry?
Gradually beat in the powdered sugar until smooth. Stir in the sherry. Cover and refrigerate 1 hour or until chilled. Unmold the pudding, cut into slices and serve warm with the sauce. Tried this recipe?
Why is it called plum pudding?
The dish is sometimes known as plum pudding, (though this can also refer to other kinds of boiled pudding involving dried fruit). The word "plum" had been used for what we would now call "raisin" since the Eighteenth-century, and the pudding does not in fact contain plums. A traditional bag-boiled Christmas Pudding still showing the "skin".

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