How to make plum pudding?

does anyone know how to make plum pudding?

How to make plum pudding?
PREP TIME 15 Min

COOK TIME 55 Min

READY IN 1 Hr 10 Min

SERVINGS 8



INGREDIENTS

1/2 cup butter, room temperature

1 cup white sugar

6 eggs, room temperature

1/2 cup chopped candied citron

1 1/2 cups pitted prunes, chopped

1/2 cup raisins

1 cup coarsely chopped pecans

1/2 cup all-purpose flour

1 1/2 cups fine dry bread crumbs

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground allspice



DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 quart souffle or casserole dish.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.

In a separate bowl combine the citron, prunes, raisins and pecans. Stir in the flour and toss so that everything is coated with flour.

To the butter mixture add the fruit and nut mixture along with the bread crumbs, cinnamon, nutmeg and allspice. Mix well and transfer to prepared dish.

Bake in preheated oven for 50 to 55 minutes, or until well browned.
Reply:I have a very old family recipe for plum pudding. It is a very dark pudding. I posted it on recipezaar as Pirate's Plum Pudding (my ancestry is Welsh pirates).



http://www.recipezaar.com/269212
Reply:Plum Pudding

1/4 lb. flour

1/4 lb. currants

1 tsp. salt

1/4 lb. sultanas (small raisins)

1 tsp. allspice

2 cooking apples, peeled, cored and chopped

1 tsp. ginger

1 ounce cut mixed (citrus) peel

1 tsp. cinnamon

2 oz. shredded almonds

pinch fresh grated nutmeg

Juice and grated rind of 1 orange and 1 lemon

1/4 lb. fresh breadcrumbs

1/4 lb. molasses (treacle)

1/2 lb. shredded suet

4 large eggs

1/4 lb. brown sugar

2 tbsp. brandy

1/4 lb. dried chopped apricots

1/4 lb. prunes

1/4 lb dates



Sift flour, salt and spices into a large bowl. Stir in breadcrumbs, suet and sugar. Add fruits, peel and rind. Beat lemon and orange juice, molasses and eggs together and add to other ingredients. Steam for 6 hours -- a coffee tin filled with the mixture and placed in a steamer in a covered pan does well. A little vinegar and lemon juice in the water will prevent the pan from discoloration. After steaming cover in a cool place and let age as long as possible - usually about 5 weeks. To serve, re-steam for another 3 hours. Remove from tin, douse with warm brandy and set it ablaze!

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