Does anyone have a recipe for Plum Pudding and the Brandy Sauce that goes with it.?

I'd like a very traditional recipe. Not one that has been altered to make it extra easy or more modern.



Thanks in advance!

Does anyone have a recipe for Plum Pudding and the Brandy Sauce that goes with it.?
Plum Pudding W/ Brandy Sauce



INGREDIENTS

12 plums, pitted and halved

1 cup white sugar

1/2 cup water

2 tablespoons tapioca

1/2 teaspoon ground cinnamon



2 1/4 cups all-purpose baking mix

3 tablespoons white sugar

2/3 cup milk

3 tablespoons margarine, melted

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (Or 15 minutes in microwave.)

Preheat oven to 450 degrees F (230 degrees C).

In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a shortcake dough. Drop dough by spoonfuls onto baked plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.



Brandy Sauce:



INGREDIENTS

1 1/8 cups unsalted butter, softened

2 cups sifted confectioners' sugar

2 tablespoons orange zest

2 tablespoons orange juice

4 tablespoons brandy

DIRECTIONS

Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving.
Reply:Here's one you might like:



250g mixed dried fruit

125g pitted prunes

1/4 cup cold tea

1 teaspoon grated lemon rind

1/4 cup lemon juice

1 teaspoon mixed spice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 cup brandy

1 cup plain flour

1/3 cup brown sugar

1 cup fresh breadcrumbs (preferably made from 1-2 day old bread)

1/2 teaspoon bicarbonate of soda

2 eggs, lightly beaten

2 teaspoons canola (or vegetable) oil



Brandy Sauce

1 egg

1 tablespoon sugar

2 teaspoons plain flour

1 cup hot low-fat milk

2 tablespoons brandy



Method:



Combine dried fruit, prunes, tea, lemon rind, juice and spices in a saucepan. Simmer for 3 minutes. Cool. Transfer to a bowl. Add brandy. Cover. Stand overnight.



Combine flour, sugar, breadcrumbs and bicarbonate of soda in a bowl. Add brandied fruit mixture, eggs and oil. Mix well. Pour into a greased pudding basin (about 1 litre capacity). Press mixture down. Cover with non-stick baking paper. Cover loosely with a cloth or foil.Tie securely with string. Place in saucepan of rapidly boiling water (the water should come halfway up sides of basin). Cover. Steam for 3 1/2 hours. On Chrismas day, steam for another 2 1/2 hours.



To serve, turn onto a heated plate. Accompany with Brandy Sauce and Christmas fruits. To flame the pudding, heat a little extra brandy or cognac until it starts to simmer. Pour over pudding. Ignite at table.



Brandy Sauce: Beat egg, sugar and flour until light and fluffy. Transfer to a saucepan. Gradually stir in hot milk. Bring to the boil, stirring constantly. Reduce heat. Simmer for 1 minute. Remove from heat. Stir in brandy.
Reply:Figure this one out, its about as traditional as it gets. I got this recipe from the Williamsburg art of Cooking book, which features recipes from early colonial America. Unlike the name would suggest, plum pudding traditionally didn't have plums in it.



Plumb Pudding (1725 ad)



"Put a stone Crock or large Bowl one Pound of Currants, one Pound of Sultana raisins, one half pound of Orange-peel, one half pound of Lemon-peel, one half pound of Citron and one quarter of a Pound of Walnuts all chopped fine. Pour over this one Cupful of good Brandy and cover well. Soak overnight. Mix one pound of ground Suet, one half pound of sifted Breadcrumbs, one fourth teaspoon Cinnamon, and one fourth Teaspoon each of Nutmeg, Mace, Ginger and Cloves. Beat eight eggs well. Stir all your Pudding very well together. Pour into Buttered Molds, tie down with a clean scalded cloth and boil gently for ten Hours but do not let the Water boil over it. This Pudding will keep indefinitely, especially if moistened with Brandy. It should be reheated for three hours in boiling Water and served with Hard Sauce."



That is just about as traditional as your going to get. Good luck!
Reply:"Brandy Butter" (as the English refer to it) or "Brandy Hard Sauce:"



Yields: 8 servings



Ingredients:

1 1/8 cups unsalted butter, softened

2 cups sifted confectioners'

sugar 2 tablespoons orange zest

2 tablespoons orange juice

4 tablespoons brandy



Directions:

Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving.



"Plum Pudding"

Tradition: This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent — the religious season before Christmas — and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck.



Making the pudding a year ahead of time may be slightly unrealistic. However, it is essential that the pudding be made at least three month before you're planning for it to be served! Personally, I like to decorate the house for Holloween around October 1st - the same weekend I decorate, I make the pudding...it's a great way to kick off the three month holiday season!



Yields: 12 servings



Ingredients:



Fruit Mixture: (To be made 4 days ahead)

1 pound seedless raisins

1 pound sultana raisins (golden raisins)

1/2 pound currants

1 cup thinly sliced citron

1 cup chopped candied peel

1 teaspoon cinnamon

1/2 teaspoon mace

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1/4 teaspoon freshly ground black pepper

1 pound finely chopped suet - powdery fine

1 1/4 cups cognac



Pudding:

1 1/4 pounds (approximately) fresh bread crumbs

1 cup scalded milk

1 cup sherry or port

12 eggs, well beaten

1 cup sugar

1 teaspoon salt

Cognac



Directions:



Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.



Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.



To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.



It is traditional to place a (cleaned) penny in the center of the cooked pudding. This is easily accomplished by pushing the penny into the center of the bottom. Whoever uncovers the pudding during the course of dessert wins a prize (of some sort). Please be sure to warn your guests of the penny before serving the pudding.



Below is a link to a Victorian-era article about Plum pudding, originally published in "Godey's Lady's Book" c. 1860. It's a great way to see how similar the above recipe is to the traditional English pudding. It brings a bit of fun to the whole thing! http://www.victoriana.com/christmas/plum...



Enjoy this great tradition! It will be a fantastic addition to your holiday season!
Reply:ingredients

Fruit Mixture (To be made 4 days ahead)

1 pound seedless raisins

1 pound sultana raisins

1/2 pound currants

1 cup thinly sliced citron

1 cup chopped candied peel

1 teaspoon cinnamon

1/2 teaspoon mace

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1/4 teaspoon freshly ground black pepper

1 pound finely chopped suet - powdery fine

1 1/4 cups cognac



Pudding

1 1/4 pounds (approximately) fresh bread crumbs

1 cup scalded milk

1 cup sherry or port

12 eggs, well beaten

1 cup sugar

1 teaspoon salt

Cognac

preparation

Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.



Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.



To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce