Photo: Plum Pudding Recipe
Ingredients
- 1 cup flour
- 1/2 teaspoon each salt, baking soda, nutmeg, cinnamon, cloves, and allspice
- 1 cup soft bread crumbs
- 1 cup chopped suet
- 1 cup prune pulp
- 1/2 cup brown sugar
- 1 cup uncooked chopped prunes
- 1/4 cup candied lemon peel, finely chopped
- 1/4 cup molasses
- 3 eggs, separated
- Hard Sauce, recipe follows
Directions
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.
Hard sauce:
- 1/4 cup butter
- 1 cup powdered sugar
- 1 tablespoon dark rum
- 1/2 teaspoon vanilla extract
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.
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By rmwduke_12530329
Kirkwood, 65
on April 02, 2010
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The recipe ingredients sound pretty much like my mother use to
fix for the Christmas Holidays. My mother wrapped the pudding in cheese cloth and it was suspended over boiling water for the cooking process. Also, she added a little, shall we say game, when everybody started to eat it. She would boil nickels, dimes, quarters, half dollars and put them in the pudding prior to cooking.
Of course everyone was told of the money and to eat carefully.
Whoever had the most money after their pudding was completely gone was given a silver dollar. You can imagine where everyone wanted to go at Christmas.
By lorrainekehoe_5...
Phoenix
on December 16, 2007
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I dont know what this is but it is certainly not anything any self respecting English person would eat on Christmas day. Plum pudding is a traditional desert, takes time skill and patience to make. My mother made several every year in muslin and hung them in the kitchen weeks before christmas to mature, the booze in them preserved them. Check out Delia Smith for the traditional recipe......there is no substitute.
By renajones96_9098224
SyRACUSE, NY
on December 02, 2007
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plum pudding
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