Best English Plum Pudding Recipes

Superb English Plum Pudding image

Provided by James Beard

Yield Each pudding serves 12

Number Of Ingredients 22

Fruit Mixture (To be made 4 days ahead)
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet - powdery fine
1 1/4 cups cognac
Pudding
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac

Steps:

Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

English Plum Pudding image

Provided by Molly53

Categories Dessert

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 15

Steps:

Sift first five ingredients together; stir in fruit.
Soak crumbs in milk for ten minutes.
Beat eggs and sugar together until lemon-colored; add suet and soaked crumbs and stir into flour-fruit mixture.
Add brandy and mix well.
Pour into greased molds, cover tightly and steam 3 to 4 hours (depending on the size of molds used) OR tie in a large piece of heavy muslin, heavily buttered and floured, allowing plenty of space for expansion.
Place in a large kettle of boiling water with rack in bottom to hold pudding off the bottom.
Boil 3 to 4 hours, replacing water as necessary.

Nutrition Facts : Calories 929.4, Fat 41.5, SaturatedFat 22.1, Cholesterol 172.5, Sodium 831.3, Carbohydrate 120.7, Fiber 6, Sugar 86.8, Protein 11.8

Ma's English Plum Pudding image

Provided by Denise Senecal

Categories Puddings

Time 4h30m

Number Of Ingredients 32

3 c flour
1 tsp salt
3/4 tsp baking soda
1 tsp salt
1/4 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp mace
1 tsp cinnamon
SIFT TOGETHER AND LET STAND OVERNIGHT
1/2 lb brown sugar, firmly packed
1 lb raisins
1/2 lb dried currants
1/2 lb candied citron
1/2 lb candied lemon peel
1/2 lb candied orange peel
1/2 lb walnut pieces
CHOP FRUIT AND WALNUTS, MIX TOGETHER WITH SUGAR, STIR INTO FLOUR MIXTURE
1/4 c hot milk
1/2 c fine bread crumbs
POUR MILK OVER BREAD CRUMBS AND LET STAND 10 MINUTES
1 c sugar
4 eggs, separated
BEAT SUGAR WITH EGG YOLKS UNTIL LIGHT AND FLUFFY
1/2 lb suet (shortening/butter)
ADD SHORTENING AND BREAD CRUMB MIXTURE TO YOLK MIXTURE. STIR INTO FLOUR-FRUIT MIXTURE.
1/4 c juice (lemon or orange)
1/2 c jelly (currant or marmalade)
ADD JUICE AND JELLY TO MIXTURE AND BEAT THOROUGHLY
FOLD IN STIFFLY BEATEN EGG WHITES
FILL (LARGE OR 2-3 SMALL) GREASED MOLD 2/3 FULL
COVER TIGHTLY AND STEAM FOR APPROXIMATELY 3 1/2 HOURS.
SERVE WITH MAPLE HARD SAUCE

Steps:

1. MAPLE HARD SAUCE
2. 1 lb. (2 cups) maple sugar (not syrup) 1/2 cup butter (or margarine) 1/2 cup walnuts (optional)
3. Cream butter until very soft. Stir in maple sugar and walnuts. Serve warm enough to soften. May add cream or milk and more sugar to make more sauce.