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Recipe Name: Plum Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 16

1 1/2 Cup(s) Dried currants
2 Teaspoon(s) Finely grated lemon peel
2 Cup(s) Seedless raisins
1/2 Pound(s) Finely chopped beef suet
2 Cup(s) White raisins
2 Cup(s) All purpose flour
3/4 Cup(s) Finely chopped candied mixed
fruit peel
1 Cup(s) Dark brown sugar
1 Teaspoon(s) ground allspice
3/4 Cup(s) Chopped candied cherries
1 Cup(s) Blanched slivered almonds
1 Sized tart cook apple
peeeled quarter cored
1 Carrot scraped and
coarsely chopped
2 Tablespoon(s) Finely grated orange peel
4 Cup(s) Fresh soft crumbs, made from
Homemade-type white bread
1 Teaspoon(s) Salt
6 Eggs
1 Cup(s) Brandy
1/3 Cup(s) Fresh orange juice
1/4 Cup(s) Fresh lemon juice
1/2 Cup(s) Brandy, for flaming
This makes 4 - you can easily half the recipe.In a large, deep bowl,
combine the currants, seedless raisins, whiteraisins, candied fruit
peel, cherries, almonds, apple, carrot, orangeand lemon peel, and beef
suet, tossing them about with a spoon or yourhands until well mixed.
Stir in the flour, bread crumbs, brown sugar,allspice and salt.In a
separate bowl, beat the eggs until frother. Stir int he cup ofbrandy,
the orange and lemon juice, and pour this mixture over the
fruitmixture. Knead vigorously with both hands, then beat with a wooden
spoonuntil all the ingredients are blended. Drape a dampended kitchen
towelover the bowl and refrigerate for at least 12 hours.Spoon the
mixture into four 1-quart English pudding basins or plainmolds, filling
them to within 2 inches of their tops. Cover each moldwith a strip of
buttered foil, turning the edges down and pressing thefoil tightly
around the sides to secure it. Drape a dampened kitchentowel over each
mold and tie it in place around the sides with a longpiece of kitchen
cord. Bring two opposite corners of the towel up tothe top and knot
them in the center of the mold; then bring up theremaining two corners
and knot them similarly.Place the molds in a large pot and pour in
enough boiling water to comeabout three fourths of the way up their
sides. Bring the water to aboil over high heat, cover the pot tightly,
redice the heat to itslowest point and steam the puddings for 8 hours.
As the water in thesteamer boils away, replenish it with additonal
boiling water.When the puddings are done, remove them from the water
and let them coolto room temperature. Then remove the towels and foil
and recover themolds tightly with fresh foil. Refrigerate the puddings
for at least 3weeks before serving. Plum puddings may be kept up to a
year in therefrigerator or other cool place; traditionally they were
often made ayear in advance.To serve, place the mold in a pot and pour
in enough boiling water tocome about three fourths of the way up the
sides of the mold. Bring toa boil over high heat, cover the pot,
reduce the heat to low and steamfor 2 hours. Run a knife around the
inside edges of the mold and placefirmly together, turn them over. The
pudding should slide out easily.Christmas pudding is traditionally
accompanied by a hard sauce. Smallpaper-wrapped coins (such as
sixpenses and threepenny bits) aresometimes pressed into the pudding as
good luck pieces just before it isserved.If you would like to set the
pudding aflame before you serve it, warmthe 1/2 cup brandy in a small
saucepan over low heat, ignit it with amatch and pour it flaming over
the pudding.REC.FOOD.RECIPES ARCHIVES/DESSERTSCHILL 3 WEEKS!!!From archives. Downloaded from Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 492
Calories From Fat: 178
Total Fat: 20.1g
Cholesterol: 79.4mg
Sodium: 225.7mg
Potassium: 508.2mg
Carbohydrates: 65.9g
Fiber: 4.1g
Sugar: 38.1g
Protein: 8.1g

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