Best Superb English Plum Pudding Recipes

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

Ingredients

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.

ENGLISH PLUM PUDDING

English Plum Pudding image

A very traditional recipe imported by our first settlers from England. Just lovely garnished with hard sauce. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Dessert

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

2 cups flour
3 teaspoons salt
4 teaspoons baking powder
4 teaspoons ground nutmeg
4 teaspoons ginger
1 lb currants
1 lb raisins
1/2 lb citron, shredded
4 apples, peeled and chopped
2 cups soft breadcrumbs (Panko)
2 cups milk
8 eggs
2 cups sugar
1 lb suet, ground
1 cup brandy

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

Ma's English Plum Pudding image

This recipe has been handed down from my Great-grandmother and before.

Provided by Denise Senecal

Categories Puddings

Time 4h30m

Number Of Ingredients 32

Ingredients

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.