Weight Watchers Plum Amaretto Pudding Recipes

WEIGHT WATCHERS PLUM AMARETTO PUDDING

Weight Watchers Plum Amaretto Pudding image

Make and share this Weight Watchers Plum Amaretto Pudding recipe from Food.com.

Provided by JinxTheCat

Categories Dessert

Time 28m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

450 g plums, fresh, quartered and pitted
4 tablespoons Amaretto
110 g plain flour
1 pinch salt
1 medium egg
300 ml milk, skimmed
1 teaspoon vanilla extract
1 teaspoon caster sugar
5 sprays calorie controlled cooking spray
2 teaspoons level icing sugar

Steps:

Put the plums and liqueur, Marsala or sherry into a bowl. Cover and leave to soak for at least 30 minutes, stirring occasionally.
Make the batter by beating together the flour, salt, egg, milk, vanilla and caster sugar with a whisk. Cover and leave to stand alongside the plums.
Preheat the oven to 200°C / 180°F / Gas Mark 6. Spray a 1.5 litre (2 ¾ pint) shallow ovenproof dish with low fat cooking spray.
Drain the plums, reserving the liquid. Tip them into the prepared dish, then pour the batter over them. Bake in the centre of the oven for 20-25 minutes, until set and golden.
Serve the pudding, drizzled with the reserved liquid and sprinkled with icing sugar.

PIRATE'S PLUM PUDDING

Pirate's Plum Pudding image

This recipe has been in my family since as long as I can remember. We have it every year for Christmas Dinner. The original recipe comes from the Welsh side of my family. It's a very black plum pudding in the oldest tradition. It has everything but the kitchen sink in it, as well as a lot of rum. It's rumoured there are pirates in the Welsh side of my ancestry, which might explain the rum. Start the puddings about 2 weeks before Christmas as it needs to age and mellow. Some people say you should start your pudding 3 months before, but I think that's a bit extreme. It makes two puddings, one for Christmas and one for New Years' Day. -- Yo, ho, ho, and a Merry Christmas!

Provided by BusyElf98005

Categories Dessert

Time 11h

Yield 8 serving(s)

Number Of Ingredients 24

Ingredients

2 cups mixed candied fruit
1 cup chopped mixed nuts (walnuts, almonds, hazelnuts)
1/2 cup raisins
1/2 cup currants
1 cup chopped dried fruit (dates, figs, dried cherries)
1 cup rum
1 teaspoon lemon peel
1 teaspoon orange peel
1 medium chopped peeled apple
1 carrot, peeled and shredded finely
1/2 lb suet
1 cup flour
2 cups fine breadcrumbs
1 cup brown sugar
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground mace
1 teaspoon ground cardamom
1 teaspoon ground allspice
3 eggs
1/4 cup fruit juice (orange is best)
1/2 cup butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Steps:

The night before stirring up the pudding, combine the candied fruit, nuts, raisins, currants, dates, dates/dried fruits, lemon peel and orange peel.
Pour 1/2 cup rum over the top of the mixture. Cover and let it soak overnight.
Add apple, carrot, beef suet, flour, bread crumbs, brown sugar, soda, cinnamon, mace, cardamom, and allspice.
Mix the ingredients thoroughly.
Whisk together the eggs, fruit juice and 1/4 cup rum in a small bowl. Pour over the fruit/flour mixture, and mix lightly until all ingredients are moistened.
Spoon into two buttered pudding molds. Cover top of each pudding with buttered foil.
Cover top of each pudding mold with a cloth dish towel. Tie the cloth tightly to the top using a loop of kitchen twine.
Place puddings in steamers and steam for 6 hours.
Remove from steamers and store in a cool place until Christmas Day or New Years' Day.
Return the pudding to the steamer and steam for 2 hours more.
To make hard sauce, combined butter, powdered sugar, vanilla extract, and 2 tablespoons rum to make a thick paste. Chill 1 hour.
Form the hard sauce into a two balls (one for each pudding) and wrap in waxed paper and store in refrigerator until ready to serve the pudding.
To serve the pudding, place the hard sauce ball on the pudding, and stick the holly sprig through it to anchor it to the top of the pudding.
Pour warm 2 tbsp rum over the pudding, and touch the surface with a lighted match to flame the pudding. Carry it flaming to the table while everyone cheers.

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PLUM AMARETTO PUDDING | HEALTHY RECIPE | WW UK

Instructions. Put the plums and liqueur, Marsala or sherry into a bowl. Cover and leave to soak for at least 30 minutes, stirring occasionally. Make the batter by beating together the flour, salt, …
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Category Dessert

Put the plums and liqueur, Marsala or sherry into a bowl. Cover and leave to soak for at least 30 minutes, stirring occasionally.
Make the batter by beating together the flour, salt, egg, milk, vanilla and caster sugar with a whisk. Cover and leave to stand alongside the plums.
Preheat the oven to 200°C / 180°F / Gas Mark 6. Spray a 1.5 litre (2 ¾ pint) shallow ovenproof dish with low fat cooking spray.
Drain the plums, reserving the liquid. Tip them into the prepared dish, then pour the batter over them. Bake in the centre of the oven for 20-25 minutes, until set and golden.

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