Best Weight Watchers Plum Amaretto Pudding Recipes

MARILLA'S PLUM PUDDING - ANNE OF GREEN GABLES

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.

A SMALL PLUM PUDDING

Steps:

• Mix brown sugar, bread crumbs, eggs and soft butter well.
• Add remaining ingredients one by one, mixing well after each addition.
• Tie up in a clean new buttered and floured pudding cloth OR place into buttered pudding mold(s) with cloth tied over top.
• Boil (in a cloth) OR steam (in molds). Original recipe, four times this size, was to boil for four hours. Time should be shorter for a smaller amount.
• Serve with Brandy Sauce.

PLUM PUDDING AND SAUCE - DELICIOUS

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.

PIRATE'S PLUM PUDDING

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.

AMARETTO CHOCOLATE PUDDING

Steps:

• Cook pudding mix, chocolate, milk, and Amaretto until the mixture thickens.
• Pour into pudding cups and chill until set.
• Top with whipped cream.
• As an alternative, use Kahlua instead of Amaretto.