Mincemeat Plum Pudding Recipes

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DIANA'S PLUM PUDDING (PLUM PUDDING OF INFAMY)



Diana's Plum Pudding (Plum Pudding of Infamy) image

This is a bread pudding baked in a bundt pan, filled with plums and studded with raisins, served with a soft or hard sauce. It's known at our house as the Plum Pudding of Infamy...we doubted my mom for days when she said she was going to make it for Christmas dinner...oh, how wrong we were to mock her! We were darn lucky she didn't withhold this from us. It's delicious warm, room temperature, and even cold the next day! Prep and cook time does not include resting time. Adapted from Plum Pudding Murder, a novel by Joanne Fluke.

Provided by eknecht

Categories     Dessert

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 loaf white bread (20 ounce sandwich style bread)
2 (15 ounce) cans purple plums, drained, sliced in halves, pitted if necessary
2 cups golden raisins, divided
1 1/2 cups sugar, divided
2 teaspoons cinnamon, divided
1 cup melted butter, divided
7 eggs
2 cups heavy cream
1 dash nutmeg
1/2 cup softened butter
2 cups powdered sugar
2 tablespoons whiskey or 2 tablespoons rum

Steps:

  • Butter and flour inside of Bundt pan.
  • Remove crusts and ends of the loaf; reserve for another use, if desired.
  • Divide slices of bread into three even, separate piles.
  • Cut the first third of bread slices diagonally into fourths (to make 4 triangles).
  • Arrange these triangles in bottom of Bundt pan, fitting together like a jigsaw puzzle to completely cover the bottom and sides of pan.
  • Arrange 1/2 of the drained plum halves cut-side down on top of bread triangles in the bottom of the pan.
  • Top the plums with one cup of raisins sprinkled evenly around the layer.
  • Sprinkle with ½ cup of sugar and 1 teaspoon cinnamon.
  • Pour ½ cup melted butter over all.
  • Cut another third of the bread into triangles, and layer it over the plums and raisins.
  • Top that layer of bread with the remaining plum halves, raisins, ½ cup sugar, cinnamon, and butter.
  • Use the last third of bread,cut into triangles, to cover the ingredients int he bundt pan.
  • Use clean hands to GENTLY press down on bread to compress the ingredients and pack them into the pan, and sprinkle with remaining sugar.
  • Place Bundt pan on baking sheet with sides.
  • In a separate large bowl, beat eggs thoroughly, then add cream and mix inches.
  • Slowly pour egg mixture over top of pan, allowing it to soak into bread layers, being careful not to overfill pan (I used a bamboo skewer to open channels along edges of pan to let more egg mixture seep down. As it soaks in you can add more mixture.).
  • Sprinkle nutmeg over top and allow to rest for 30 minutes.
  • Preheat oven to 350 degrees with rack in middle position.
  • Place Bundt pan with baking pan in oven for 70 minutes.
  • Let cool for 20 minutes.
  • Turn out onto serving platter or cool completely, cover with plastic wrap, and refrigerate for up to 5 days.
  • Bring to room temperature before serving (or warm individual slices in microwave).
  • Dust with powdered sugar.
  • For sauce:.
  • Beat butter until fluffy.
  • Beat in 1 cup sugar and 1 tablespoon liquor OR milk.
  • Repeat with remaining sugar and liquor OR milk.
  • Beat until smooth and thick, but pourable.
  • Store covered in refrigerator.
  • Let stand at room temperature for ½ hour before serving.
  • Drizzle pudding with hard sauce, soft sauce, or top with ice cream before serving.

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

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.

MINCEMEAT



Mincemeat image

Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.

Provided by Ita

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 50m

Yield 24

Number Of Ingredients 15

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 large green apple, peeled and finely chopped
1 ¼ cups sultana raisins
1 ⅛ cups white sugar
½ cup dried currants
½ cup raisins
½ cup butter
½ cup chopped almonds
1 ½ tablespoons grated orange zest
½ teaspoon ground cinnamon
1 cup brandy

Steps:

  • Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
  • Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
  • Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
  • Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g

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