Sugar Plum Pudding Recipes

PLUM PUDDING

Steps:

• Sift together the flour, salt, baking soda and spices. Mix together the rest of the ingredients, except the egg whites, adding just the yolks. Whip the egg whites until stiff and fold into the batter. Grease a pudding mold dredged with sugar and pour in batter. Cover the mold with its lid or cover tightly with foil. Steam for 3 to 4 hours, depending on the size of your mold. Serve hot with hard sauce. If you are not serving the pudding immediately, store in the refrigerator soaking in 1 ounce of brandy. Add 1 ounce each week.
• Serve with warmed Hard Sauce.
• Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste.

STEAMED PLUM PUDDING

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.

TINY TIM'S PLUM PUDDING

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.

SUGAR PLUM PUDDING

Steps:

• Preheat oven 350 degrees.
• Mix dry ingredients with nuts, set aside.
• Beat eggs.
• Stir sugar, oil, and vanilla into beaten eggs.
• Stir in half of flour mixture until well blended.
• Add buttermilk, blend well.
• Add rest of flour mixture, mix well.
• Blend in prunes.
• Pour into greased pan (s).
• Bake 50-60 minutes.
• When done remove cake from oven.
• Put all topping ingredients into small saucepan heat on medium and bring to a boil.
• Pour 1/2 of mixture over top of cake.
• Pull cake away from sides of pan with a spatula or knife to allow liquid to soak in and around cake.
• Pour the rest of topping mixture over cake.
• Let soak overnight in refrigerator.
• Freezes well.

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.

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.

PLUM PUDDING II

Steps:

• Well grease a pudding mold.
• In a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon and salt; mix gently until blended. Pour into prepared pudding mold.
• Cover with a double layer of greased wax paper and steam for 2 hours.

PLUM PUDDING

Steps:

• Mix all ingredients but eggs and brandy in a large bowl (avoid metal or plastic). Cover and allow to ripen for 3 weeks in the refrigerator. Stir every few days. When the pudding is to be steamed, add eggs and brandy, if using into the mixture.
• Fill 2 buttered 2 - quart moulds or deep casseroles 2/3 full with mixture. Cover with a lid or seal with heavy duty foil.
• Set moulds in a steamer. Note, if you don't have one, place some small custard dishes upside down in the centre of a large, deep pot with a lid. Balance moulds on top of dishes. Fill pan with boiling water to halfway up pudding, cover pot and steam on low heat for 2 1/2 - 3 hours. ( For individual puddings, steam about 1 1/2 hours.).
• Serve 4, with sauce (see recipe below).
• Note: To preserve puddings, let cool completely, remove from dish (if desired) and let sit for 30 minutes to ensure completely cooled. Wrap in brandy-soaked cheesecloth, wrap in foil and place in a plastic bag. Store in fridge or a cool place until ready to rewarm. Remove cheesecloth before reheating in oven, wrapped in foil or in the microwave, covered in plastic wrap until heated through on medium. Or if you have a pudding steamer, just steam for about 20 minutes.
• Brown Sugar Sauce.
• Carefully caramelize 2 cups brown sugar in a large skillet. To 3 tablespoons flour add 2 tsp cold water and add to caramelized sugar. Add 1/4 tsp salt, 1/4 cup melted butter and 2 tablespoons whipping cream. Let mixture bubble, stirring constantly until mixture reaches consistency of rich cream. Flavour with vanilla extract, or brandy, to taste. Serve with Pudding.

SUGAR PLUM CAKE

Steps:

• In a large bowl, beat the sugar, baby food, oil and eggs until well blended. Combine the flour, cinnamon and cloves; gradually beat into plum mixture until blended. Stir in pecans. , Pour into a greased and floured 10-in. tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine glaze ingredients until smooth. Drizzle over top and sides of cake.