TINY TIM'S PLUM PUDDING RECIPE - (4/5)
Provided by chefjaci
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine the bread crumbs, flour, cinnamon, baking soda, nutmeg, salt and cloves; gradually beat into the creamed mixture. Fold in the plums, dates, raisins, carrots, currants and orange peel. Pour into a well-greased 8-cup pudding mold, metal gelatin mold or ovenproof bowl; cover tightly. Place on a rack in a stockpot; add 3 in. of hot water to pot. Bring to a gentle boil; cover and steam for 2 to 2-1/2 hours or until a toothpick inserted near the center comes out clean, adding water as needed. Let stand for 5 minutes before unmolding. In a small bowl, beat the butter, confectioners' sugar and rum until smooth. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce. Yield: 12 servings (1-1/2 cups hard sauce).
A SMALL PLUM PUDDING
This recipe is an adaptation of a recipe in Beeton's Book of Household Management. I have simplified it and reduced it to more manageable proportions. Time to prepare and cook, as well as the number of servings are all guesswork.
Provided by Julie3551
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
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.
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