Traditional plum pudding recipe, please??
The ingredients below will make one pudding (in a 7” bowl - serves at least 8 people).
*********Traditional Plum Pudding*********
1/4 lb raisins
1/4 lb sultanas
1/4 lb currants
3/4 cup grated apple
(or 1/4 pound dried apple rings)
1 oz mixed peel
1/4 lb flour
1/4 lb bread crumbs
1/4 lb suet, margarine or butter
1/4 tsp salt
1/4 tsp baking soda
1 tsp mixed spice
1 tsp orange rind
4 oz sugar
2 eggs
1 1/3 cups milk
Mix all dry ingredients %26amp; apple together; Rub shortening into flour; Add beaten egg, milk %26amp; dissolved soda;
Let combined mix stand for a few hours (preferably overnight in the fridge; Pour mixture into a greased 7” bowl (we use stainless steel mixing bowls)
(For an extra sense of tradition, we sometimes place old, boiled coins in the pudding just before steaming. Just remember to warn your guests about this before they start eating!)
Place greased cheesecloth over the top of the filled bowl; secure firmly by wrapping string around the bowl’s edge. Place in large pot or steamer and steam for 3 hours on a hot stove. Check the steamer’s water levels regularly to ensure steaming process does not run dry;
After steaming, allow to cool, carefully peel off the cheesecloth top, run a flat knife around the inside of the bowl and transfer the pudding to a plate. The pudding can then be cooled, bagged and frozen or eaten that night.
Just before serving, re-heat the pudding by steaming or microwave. To flambé the pudding: fill a large steel spoon with brandy, heat the spoon with a candle or matchstick. It’s ready to pour over the pudding when the brandy ignites with a blue flame in the spoon. Pour it generously over the pudding.
Accompany the pudding with whipped cream or vanilla custard.
******************2. Plum Pudding*********************
1/2 lb. Stale Bread Crumbs
1 cup Scalded Milk
1/4 lb. Sugar
4 Eggs
1/2 lb. Raisins, seeded, cut in pieces, and floured
1/4 lb. Currants
1/4 lb. Finely Chopped Figs
2 oz. Finely Cut Citron
1/2 lb. Suet
1/4 cup Wine and Brandy mixed
1/2 Grated Nutmeg
3/4 teaspoon Cinnamon
1/3 teaspoon Clove
1/3 teaspoon Mace
Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours.
*****************3. Plum Pudding**************
2 ounces each: citron, raisins, black currants, orange peel and walnuts
1 ounce each: Pineapple and cherries
2 ounces flour
2 ounces bread crumbs
2 ounces melted shortening
1 egg
1 ounces juice
2 ounces sugar
2 ounces brown sugar
2 Tablespoons port wine
2 Tablespoons molasses
1/8 teaspoon each: ginger, cloves, allspice and nutmeg
1/2 teaspoon cinnamon
Mix together all of the fruit. Separate with flour and crumbs. Add sugars and spices. Add liquids and egg. Mix well. Place in 4 greased custard cups. Place in pan of boiling water halfway up custard cups. Cover with foil or lid. Bake at 375 degrees for 1-1/2 hours. Cool and remove from dishes. Reheat and serve.
******** 4. Christmas Plum Pudding**************
Makes 2 x 2 pint basins or 4 x 1pint basin.
450g (1 lb) Soft Brown Sugar
450g (1 lb) Currants
225g (8oz) Shredded Suet
225g (8oz) Breadcrumbs
225g (8oz) Sultanas
225g (8oz) Raisins
285ml (10 fl oz) Stout
110g (4oz) Self Raising Flour
110g (4oz)Glace Cherries
55g (2oz) Candied Peel
55g (2oz) almonds, chopped
4 Eggs medium size
1 Apple
1 Lemon (grated rind)
1 Orange (grated rind)
4 tbsp Rum or Brandy
1 tsp Mixed Spice
? tsp Nutmeg
? tsp Cinnamon
Place the suet, flour, breadcrumbs, spices and sugar in bowl and mix thoroughly.
Add the dried fruit, peel and almonds and mix thoroughly.
Mix in the peeled, cored and chopped apple and grated orange and lemon rinds.
In a separate bowl, beat eggs, mix in rum and stout.
Add this mixture to the dry ingredients - stir, very thoroughly (Traditionally a wish is made whilst stirring).
Pudding should have a "dropping" consistency (if not add a little more stout if needed).
Leave overnight to allow the dried fruit to plump.
The following day grease the basins and tightly pack the mixture in them filling to the top.
Cover each basin with a square of greaseproof paper and a square of cloth or muslin.
Tie with string then tie the corners of the cloth together on top.
Steam puddings for 8 hours, ensuring that the water does not evaporate, topping up with boiling water as needed.
When cooked, allow to cool, remove paper and cloths and replace with a fresh.
Store in a cool, dry place.
Steam for 2 hours and serve with warmed flaming brandy or rum poured over.
Reply:Here you go.
* servings: 7-8
* Level of difficulty: Intermediate
* Preparation Time: 45 minutes, plus standing time
* Cooking Time: 8 hours
Ingredients
* 120g soft brown sugar
* 120g suet, chopped or grated
* 120g sultanas
* 120g raisins, halved but not chopped
* 60g currants
* 60g shredded mixed candied peel
* 60g plain flour
* 60g breadcrumbs
* 30g almonds, finely chopped or ground
* 1 lemon, grated zest only
* 1 tsp grated nutmeg
* 1/2 tsp Salt
* 2 eggs
* 150ml Milk
* 150ml Brandy
To decorate
* handful Bay leaves
* handful redcurrants or Cranberries
* 25g Sugar
* egg white, beaten
For the brandy sauce
* 100g flour
* 100g Butter
* 500ml Milk
* 50g caster sugar
* Brandy, to taste
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Method
1. Make the pudding a few days before serving. Butter a large pudding basin and coat a cloth with flour ready to cover the pudding. Set aside.
2. In a large mixing bowl, combine the brown sugar, suet, sultanas, raisins, currants, candied peel, flour, breadcrumbs, almonds, lemon zest, nutmeg and salt. Stir in the eggs, milk and brandy and mix well.
3. Place the mixture in the buttered pudding basing, cover with the floured cloth and secure tightly with string. Prepare a steamer with boiling water, add the pudding basin and cook at a gentle simmer for 5-6 hours, topping up the water level regularly.
4. On the day of serving, reheat the pudding by steaming it again for at least 2 hours.
5. To make the decorations, dust the bay leaves and fruit in sugar. Dip them individually into the beaten egg whites then set aside to harden.
6. Meanwhile, make the brandy sauce. Melt the butter in a saucepan. Add the flour and allow the mixture to simmer slowly for 2-3 minutes. Gradually add the milk and caster sugar, plus generous tablespoons of brandy depending on how strong you like the sauce. Gently bring to the boil, stirring all the time and cook for 4-5 minutes.
7. Turn the hot pudding out of the basin, decorate the top with the sugared bay and fruit and serve with the brandy sauce.
Reply:My family's traditonal recipe can be found here:
http://www.celtnet.org.uk/recipes/cym/fe...
(yes, it's in Welsh, but the English translation is given below!). This is a very old recipe, handed down in my Mother's family.
If you want something a little more 'fun' then I have created a pudding as it could have been made in Roman times:
http://www.celtnet.org.uk/recipes/roman/...
As a matter of interest, the grand-daddy of all 'plum puddings' (and no, there are no plums in them, just dried rasins), is derived from this Medieval recipe for a 'Potage of Raysons':
http://www.celtnet.org.uk/recipes/mediae...
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