Plum pudding is an old-fashioned English dessert. It does not contain plums as we think of today but is made with several fruits and raisins that used to be referred to as plums in olden times. We also use a mold to make the pudding, rather than linen cloth as they used to. Every family's version is different, and we loved how this recipe is chock full of dried and candied fruits and nuts. The pudding is tender and filled with warm spices. The maple sugar sauce drizzled on top is a wonderful addition. All together, it tastes like Christmas. This recipe has been handed down from my great-grandmother and before.
Prep time: Cook time:
Recipe Cuisine: English Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- PUDDING
- 3 cup(s) all-purpose flour
- 1 teaspoon(s) salt
- 3/4 teaspoon(s) baking soda
- 1/4 teaspoon(s) nutmeg
- 1/2 teaspoon(s) ground cloves
- 1/2 teaspoon(s) mace
- 1 teaspoon(s) cinnamon
- 1 pound(s) raisins
- 1/2 pound(s) dried currants
- 1/2 pound(s) candied citron
- 1/2 pound(s) candied lemon peel
- 1/2 pound(s) candied orange peel
- 1/2 pound(s) walnut pieces
- 1/2 pound(s) brown sugar
- firmly packed
- 1/4 cup(s) hot milk
- 1/2 cup(s) fine bread crumbs
- 1 cup(s) granulated sugar
- 4 large eggs
- separated
- 1/2 pound(s) suet (can substitute shortening or butter)
- 1/4 cup(s) lemon or orange juice
- 1/2 cup(s) currant jelly or marmalade
- MAPLE HARD SAUCE
- 2 cup(s) maple sugar (not syrup)
- 1 cup(s) room butter
- room temperature
- 1/2 cup(s) walnuts
- optional
Intructions :
- To make the pudding
- sift the flour
- salt
- baking soda
- and spices together in a large bowl. Cover with plastic wrap and let stand overnight.
- Chop the fruit and walnuts.
- Add to a large bowl and mix. Add the brown sugar; mix again.
- Stir into the flour mixture.
- Pour the milk over the bread crumbs in a small bowl. Stir and let stand for 10 minutes.
- In a medium bowl
- beat the sugar and egg yolks until light and fluffy.
- Add the shortening and bread crumb mixture to the yolk mixture.
- Stir the yolk mixture into the flour/fruit mixture.
- Add the juice and jelly to the mixture. Mix thoroughly with a spoon or with your hands.
- In a separate bowl
- beat the egg whites until stiff. Fold them into the main mixture with a spoon (it will be very thick).
- Fill one large (or 2 to 3 small) greased plum pudding mold(s) 2/3 of the way full.
- Put a metal ring at the bottom of a large pot so the mold doesn't directly touch the bottom.
- Cover the mold tightly with its lid. Place it in the pot on top of the ring. Fill the pot with water about 2/3 up the side of the mold.
- Cover the pot with a tight lid and steam the pudding on a low simmer (not a boil) for 3 1/2 - 4 hours.
- After 3 1/2 hours
- check the pudding with a skewer. If it comes out clean
- it's done. Turn the pan over onto a cooling rack. Don't let it cool in the pan or it will stick.
- Make the maple hard sauce by creaming the butter until very soft.
- Stir in the maple sugar.
- Transfer the mixture to a saucepan on the stove. Warm over medium-low heat
- for 2 - 4 minutes until just warm enough to soften.
- Blend the warm sauce until it is smooth. Stir in the walnuts
- if using. You may add cream or milk and more sugar to make more sauce or to create a pouring consistency if needed.
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Keyword : recipe-English-Cakes-Steam