Moms Christmas Plum Pudding Recipes

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CHRISTMAS PLUM PUDDING



Christmas Plum Pudding image

This is a fairly basic British Christmas plum pudding recipe but unlike other recipes it can actually have plums in it. Unfortunately the ingredient list is so long, it isn't easy to make it in less than industrial quantities! You can substitute a mixture of fresh and dried apricots, peaches, etc. for the plums and milk for the ale if you wish. Serve with brandy or rum butter.

Provided by HEATHER.WRAY

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 5h30m

Yield 20

Number Of Ingredients 21

1 cup whole wheat flour
2 ½ cups fresh bread crumbs
4 ounces shredded suet
3 eggs, beaten
1 small carrot, grated
1 apple - peeled, cored and shredded
½ cup dark brown sugar
½ cup chopped blanched almonds
2 ounces preserved stem ginger in syrup, chopped
⅛ cup ground almonds
½ cup chopped walnuts
⅜ cup halved candied cherries
⅓ cup raisins
⅜ cup dried currants
⅜ cup golden raisins
4 ounces candied mixed fruit peel, chopped
4 plums, pitted and chopped
1 lemon, juiced and zested
1 ½ teaspoons mixed spice
¾ teaspoon baking powder
½ cup ale

Steps:

  • In a large bowl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched almonds, stem ginger, ground almonds, cherries, raisins, currants, golden raisins, mixed peel, plums, lemon juice and zest, mixed spice, baking powder and ale. Let each family member take a turn stirring and make a wish. If you have used more dry fruit than fresh, add a little extra ale to make the mixture less stiff.
  • Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full. Cover tightly with greased waxed paper, then foil; secure with string. Stand pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin. Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.
  • If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil and store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, reheat by steaming 2 to 3 hours.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 32 g, Cholesterol 31.8 mg, Fat 10.4 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 69.4 mg, Sugar 14.8 g

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.

CHRISTMAS PLUM PUDDING



Christmas Plum Pudding image

We love Christmas pudding. I make mine in October, and give many away as gifts. I make several sizes, and try to keep about 3 for us-one for Christmas, another for New Year, and the last for around Easter. I find it very satisfying to make these, though I can hardly wait to eat the first one! This recipe is a combination of 2 favourites and works well. If you don't want to use the stout and brandy, use orange juice as one of the recipes suggested-I think the stout and brandy give the recipe depth of flavour.

Provided by JustJanS

Categories     Dessert

Time 6h

Yield 2 puddings

Number Of Ingredients 19

2 cups sultanas (golden raisins)
1 1/2 cups raisins (chopped)
1 cup prune (chopped)
1 cup mixed peel, chopped (mixed candied fruit)
1 lemon, zest of
1 orange zest
1/2 cup blanched almond, chopped
1 large carrot, grated
250 g butter
2 cups soft white breadcrumbs
1 cup brown sugar
1 cup plain flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon mixed spice (I think pumpkin pie spice is similar)
4 eggs
1/2 cup milk
200 ml stout beer (Guiness is OK)
50 ml brandy

Steps:

  • Grease 2 large pudding basins.
  • Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.
  • (I actually use two old pottery saucers in the bottom of mine) Mix all dry ingredients together.
  • Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.
  • Mix egg, milk, stout, brandy and rinds together.
  • Mix the moist and dry ingredients together.
  • (I find this easier to do with my hands).
  • Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.
  • Cover with greasproof paper, then two thicknesses of aluminum foil.
  • Tie securely with string.
  • Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.
  • As the water boils away replace with more boiling water.
  • On the day the pudding is to be served, boil for 1 hour mmore.
  • Serve with cream, icecream, custard or brandy sauce (or all of these!).
  • Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour.
  • We also love the leftovers cold or re-fried in butter!

MOM'S CHRISTMAS PLUM PUDDING



Mom's Christmas Plum Pudding image

I love this dessert so much that now my mother makes one for dessert on Christmas and a separate one for me to take home. This pudding is very rich and small servings go a very long way. It's delicious for weeks afterward in the refrigerator. Cut a slice, add brandy sauce, microwave, and indulge while your New Year's resolution is looking the other way!

Provided by DiesOutHere

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 4h30m

Yield 16

Number Of Ingredients 16

2 (15 ounce) cans purple plums - drained, pitted, and chopped
16 ounces gingersnaps, crushed
2 cups all-purpose flour
1 ½ cups white sugar
¾ cup milk
¾ cup melted butter
3 eggs, beaten
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups white sugar
⅓ cup half-and-half
3 tablespoons butter
3 tablespoons brandy
3 tablespoons light corn syrup

Steps:

  • Generously grease a 12-cup steamed pudding mold and its lid.
  • Stir together plums, crushed gingersnaps, flour, sugar, milk, butter, eggs, baking powder, salt, cinnamon, and nutmeg for the pudding. Pour into the prepared pudding mold and cover with the lid. Place the mold on a rack in a deep, 8-quart pot. Add boiling water to halfway up the side of the mold, making sure water does not touch the lid.
  • Cover the pot and simmer for 3 hours 45 minutes, adding more boiling water, if necessary. Remove the pudding mold from the pot and cool on a wire rack until pudding pulls away from the side of the mold, about 30 minutes.
  • While pudding is cooling, combine sugar, half-and-half, butter, brandy, and corn syrup in a small, heavy saucepan. Cook over low heat, stirring occasionally, until butter melts, and sugar dissolves, 3 to 5 minutes.
  • Invert pudding onto a platter and serve immediately alongside warm brandy sauce.

Nutrition Facts : Calories 493.3 calories, Carbohydrate 84 g, Cholesterol 62.1 mg, Fat 15.4 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 8.3 g, Sodium 530.5 mg, Sugar 44.8 g

NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE



Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 8 servings

Number Of Ingredients 19

1 cup light molasses
3/4 cup melted butter
1/2 cup warm milk
2 eggs, beaten
1 cup all-purpose flour, plus additional for tossing fruit
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 pint candied mixed fruit (or diced dried fruit such as pineapple, pears, apples, and plums)
1 cup raisins
1 1/2 ounces brandy
Holly sprig, for garnish
Hard Sauce, recipe follows
1/4 pound butter
1 cup sugar
1 pinch salt
1 teaspoon vanilla extract
1-ounce brandy or rum

Steps:

  • Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
  • Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
  • Beat all ingredients together until very well combined. Serve with pudding.

CHRISTMAS PLUM PUDDING



Christmas Plum Pudding image

I grew up eating plum pudding at Christmas. We used to scour three states to buy the canned stuff before it got sold out. Then I was given this recipe by a friend, and commercial plum pudding has not crossed my lips again. It is well worth the time it takes to gather the ingredients and make the pudding.

Provided by cookcathy

Categories     Dessert

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 15

3/4 cup raisins
3/4 cup golden raisin
3/4 cup currants
1/2 cup candied orange peel
1/2 cup almonds, unsalted, chopped
1 cup apple, shredded
1 cup beef suet, chopped
1/2 cup flour
2/3 cup brown sugar
1 1/4 cups fresh breadcrumbs
1/2 teaspoon allspice
1/4 teaspoon salt
3 eggs
2 tablespoons brandy, plus extra
1 tablespoon lemon juice

Steps:

  • Combine raisins, golden raisins, currants, candied orange peel, chopped almonds and shredded apple.
  • Combine suet, flour, brown sugar, breadcrumbs, allspice and salt.
  • Beat eggs and add to flour mixture.
  • Stir brandy and lemon juice into fruit mixture.
  • Stir fruit into batter.
  • Pack into greased, heat-proof bowl (or several smaller bowls, or straight-sided canning jars for gifting).
  • Steam for 3-6 hours (depending on size of container) until the dough portion of the pudding is firm (test with toothpick, like a cake).
  • Cool and sprinkle with more brandy. Cover tightly and refrigerate until Christmas. (can be made far in advance).
  • To serve, steam again until warm, turn out onto a heat-proof plate, and if you are really adventurous, pour brandy over pudding and light!

Nutrition Facts : Calories 312.2, Fat 17.1, SaturatedFat 8, Cholesterol 49.3, Sodium 132.8, Carbohydrate 35.9, Fiber 2.2, Sugar 23.1, Protein 4.6

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