Best Dianas Plum Pudding Plum Pudding Of Infamy Recipes

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DIANA'S PLUM PUDDING (PLUM PUDDING OF INFAMY)



Diana's Plum Pudding (Plum Pudding of Infamy) image

This is a bread pudding baked in a bundt pan, filled with plums and studded with raisins, served with a soft or hard sauce. It's known at our house as the Plum Pudding of Infamy...we doubted my mom for days when she said she was going to make it for Christmas dinner...oh, how wrong we were to mock her! We were darn lucky she didn't withhold this from us. It's delicious warm, room temperature, and even cold the next day! Prep and cook time does not include resting time. Adapted from Plum Pudding Murder, a novel by Joanne Fluke.

Provided by eknecht

Categories     Dessert

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 loaf white bread (20 ounce sandwich style bread)
2 (15 ounce) cans purple plums, drained, sliced in halves, pitted if necessary
2 cups golden raisins, divided
1 1/2 cups sugar, divided
2 teaspoons cinnamon, divided
1 cup melted butter, divided
7 eggs
2 cups heavy cream
1 dash nutmeg
1/2 cup softened butter
2 cups powdered sugar
2 tablespoons whiskey or 2 tablespoons rum

Steps:

  • Butter and flour inside of Bundt pan.
  • Remove crusts and ends of the loaf; reserve for another use, if desired.
  • Divide slices of bread into three even, separate piles.
  • Cut the first third of bread slices diagonally into fourths (to make 4 triangles).
  • Arrange these triangles in bottom of Bundt pan, fitting together like a jigsaw puzzle to completely cover the bottom and sides of pan.
  • Arrange 1/2 of the drained plum halves cut-side down on top of bread triangles in the bottom of the pan.
  • Top the plums with one cup of raisins sprinkled evenly around the layer.
  • Sprinkle with ½ cup of sugar and 1 teaspoon cinnamon.
  • Pour ½ cup melted butter over all.
  • Cut another third of the bread into triangles, and layer it over the plums and raisins.
  • Top that layer of bread with the remaining plum halves, raisins, ½ cup sugar, cinnamon, and butter.
  • Use the last third of bread,cut into triangles, to cover the ingredients int he bundt pan.
  • Use clean hands to GENTLY press down on bread to compress the ingredients and pack them into the pan, and sprinkle with remaining sugar.
  • Place Bundt pan on baking sheet with sides.
  • In a separate large bowl, beat eggs thoroughly, then add cream and mix inches.
  • Slowly pour egg mixture over top of pan, allowing it to soak into bread layers, being careful not to overfill pan (I used a bamboo skewer to open channels along edges of pan to let more egg mixture seep down. As it soaks in you can add more mixture.).
  • Sprinkle nutmeg over top and allow to rest for 30 minutes.
  • Preheat oven to 350 degrees with rack in middle position.
  • Place Bundt pan with baking pan in oven for 70 minutes.
  • Let cool for 20 minutes.
  • Turn out onto serving platter or cool completely, cover with plastic wrap, and refrigerate for up to 5 days.
  • Bring to room temperature before serving (or warm individual slices in microwave).
  • Dust with powdered sugar.
  • For sauce:.
  • Beat butter until fluffy.
  • Beat in 1 cup sugar and 1 tablespoon liquor OR milk.
  • Repeat with remaining sugar and liquor OR milk.
  • Beat until smooth and thick, but pourable.
  • Store covered in refrigerator.
  • Let stand at room temperature for ½ hour before serving.
  • Drizzle pudding with hard sauce, soft sauce, or top with ice cream 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

CARROT PLUM PUDDING WITH HARD SAUCE



Carrot Plum Pudding With Hard Sauce image

This is a healthier version of plum pudding which I believe I originally found in an Adelle Davis book. It is a part of my Christmas tradition which I love.

Provided by Donna Matthews

Categories     Dessert

Time 3h30m

Yield 12-16 serving(s)

Number Of Ingredients 16

1 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons nutmeg
3/4 teaspoon salt
1 1/2 cups granulated sugar
1 1/2 cups raisins
1 1/2 cups walnuts, chopped
3 eggs
3 tablespoons butter, melted
1 1/2 cups carrots, grated
1 1/2 cups potatoes, grated raw
1 cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla (or rum or brandy)

Steps:

  • Combine all dry ingredients in bowl.
  • Toss raisins and walnuts into flour mixture.
  • Break eggs into a large bowl.
  • Beat well.
  • Gradually add melted butter, continueing to beat.
  • Stir in flour mixture, grated carrots, and grated potatoes.
  • Pour into well greased 6 cup pudding mold or large heat-proof bowl.
  • Cover tightly with a double layer of foil, securing with a string.
  • Place on wire rack in the bottom of a deep pot or canning kettle.
  • Add boiling water to the pot until it reaches half way up the side of the mold.
  • Steam over low heat for 2 to 2 1/2 hours, until tester inserted into pudding comes out clean and top of pudding is firm to the touch.
  • Check water level in pot occasionally, adding more boiling water if needed.
  • Remove foil from mold.
  • Let pudding rest in pan for 10 minutes before turning out onto a wire rack.
  • When completely cool, wrap in foil and store in refrigerator for up to 2 weeks or in freezer.
  • If frozen, let thaw before heating.
  • To reheat, return pudding to mold, cover and steam for about 1 hour or until heated through.
  • Serve warm with hard sauce.
  • For hard sauce:.
  • Thoroughly Cream butter and sifted confectioners sugar together.
  • Add 1-2 teaspoons vanilla (or rum or brandy) and beat well.
  • Spread in 8x8" pan and place in refrigerator to harden.
  • Cut into small squares to serve on warm slices of the pudding.
  • The hard sauce could also be chilled in individual butter molds; or a bowl to be spooned onto the pudding in lumps.
  • Note: For a dramatic entrance, just before serving, I soak a few sugar cubes in almond extract. Then I place them together on top the pudding, light them with a match, turn out all the lights, and deliver the flaming pudding to the table (usually accompanied by a Happy Birthday song to Jesus).

Nutrition Facts : Calories 663.7, Fat 29.4, SaturatedFat 13, Cholesterol 94.8, Sodium 497, Carbohydrate 98.7, Fiber 3.2, Sugar 76.4, Protein 6.7

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.

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.

CHRISTMAS PLUM PUDDING



Christmas Plum Pudding image

We love Christmas pudding. I make mine in October, and give many away as gifts. I make several sizes, and try to keep about 3 for us-one for Christmas, another for New Year, and the last for around Easter. I find it very satisfying to make these, though I can hardly wait to eat the first one! This recipe is a combination of 2 favourites and works well. If you don't want to use the stout and brandy, use orange juice as one of the recipes suggested-I think the stout and brandy give the recipe depth of flavour.

Provided by JustJanS

Categories     Dessert

Time 6h

Yield 2 puddings

Number Of Ingredients 19

2 cups sultanas (golden raisins)
1 1/2 cups raisins (chopped)
1 cup prune (chopped)
1 cup mixed peel, chopped (mixed candied fruit)
1 lemon, zest of
1 orange zest
1/2 cup blanched almond, chopped
1 large carrot, grated
250 g butter
2 cups soft white breadcrumbs
1 cup brown sugar
1 cup plain flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon mixed spice (I think pumpkin pie spice is similar)
4 eggs
1/2 cup milk
200 ml stout beer (Guiness is OK)
50 ml brandy

Steps:

  • Grease 2 large pudding basins.
  • Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.
  • (I actually use two old pottery saucers in the bottom of mine) Mix all dry ingredients together.
  • Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.
  • Mix egg, milk, stout, brandy and rinds together.
  • Mix the moist and dry ingredients together.
  • (I find this easier to do with my hands).
  • Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.
  • Cover with greasproof paper, then two thicknesses of aluminum foil.
  • Tie securely with string.
  • Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.
  • As the water boils away replace with more boiling water.
  • On the day the pudding is to be served, boil for 1 hour mmore.
  • Serve with cream, icecream, custard or brandy sauce (or all of these!).
  • Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour.
  • We also love the leftovers cold or re-fried in butter!

MARILLA'S PLUM PUDDING - ANNE OF GREEN GABLES



Marilla's Plum Pudding - Anne of Green Gables image

Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe.

Provided by Diana 2

Categories     Dessert

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup sugar
1/2 cup fresh breadcrumb
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter
1/2 cup raisins
1/2 cup currants
1/4 cup walnuts, chopped
1/2 cup milk
1/4 cup molasses
1 egg
boiling water

Steps:

  • Equipment You Will Need:.
  • 1 quart bowl or pudding mould.
  • extra sugar for sprinkling.
  • knife for chopping.
  • cutting board.
  • extra flour for sprinkling.
  • large mixing bowl.
  • measuring cups.
  • measuring spoons.
  • pastry blender.
  • wooden spoon.
  • small saucepan.
  • small bowl.
  • large pot with lid.
  • aluminum foil.
  • string.
  • *canning rack.
  • toothpicks.
  • oven mitts.
  • * You can use a mason-jar ring or a hollowed out tuna fish can.
  • Directions:.
  • Grease the inside of the pudding mould or bowl, then sprinkle it with a bit of extra sugar. Shake the mould until the inside surface is covered with sugar.
  • Chop the raisins and currants with the knife. Sprinkle them with a little of the extra flour and set them aside.
  • Measure out the flour, sugar, bread crumbs, baking powder, salt, cinnamon and nutmeg into the large bowl. Mix with the wooden spoon.
  • With the pastry blender, cut in the butter until the mixture looks like course bread crumbs.
  • Add the chopped raisins, currants, and walnuts to the flour mixture. Mix with the wooden spoon.
  • Pour 1/2 cup milk into the small saucepan and place it over low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
  • Break the egg into the small bowl. Then add it to the fruit and flour mixture. Add the hot milk and molasses. With the wooden spoon mix everything well.
  • Spoon the mixture into the pudding mould or bowl. Make a cover for the mould with 2 layers of aluminum foil and butter the side of the foil next to the pudding. Tie string around the foil cover to keep it tight.
  • Set the canning rack in the large pot. Set the covered pudding on top. Carefully pour some boiling water down the side of the large pot until it comes half way up the pudding mould.
  • Set the large pot over high heat until the water boils. Turn the heat down to medium low and put the lid on. (If needed, add more water during the cooking.).
  • Steam the pudding for 3 hours. Insert a clean toothpick into the centre of the pudding (right through the foil). If it comes out clean, the pudding is done. If pudding clings to the toothpick, check again in 15 minutes.
  • When the pudding is done, use oven mitts to remove it from the large pot. Remove the foil and let the pudding stand for 10 minutes.
  • Turn the pudding upside-down onto a warm platter. Serve it with Caramel Pudding Sauce.

Nutrition Facts : Calories 360.8, Fat 15.7, SaturatedFat 8.2, Cholesterol 59.1, Sodium 321.4, Carbohydrate 52.5, Fiber 2, Sugar 30.4, Protein 5.1

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

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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