Try this Traditional Plum Pudding Pt 2 recipe, or contribute your own.

Still searching for what to cook ?

Name: Traditional Plum Pudding Pt 2
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: See part 1

Find the most delicious recipes here

INGREDIENTS

See part 1

INSTRUCTIONS

Put the mixture into special basins, greased with butter and sprinkled with flour. If no such pudding basins are available, wrap the mixture in buttered, floured cloths (previously scalded). (See note 4) Cooking the plum pudding: Put the pudding into a big saucepan of boiling water. Boil for at least 6 hours. To serve: Remove the pudding from the saucepan and leave to stand for a few minutes before turning out. Remove the cloth and turn out the pudding on to a round dish. Sprinkle the pudding with tiny pieces of sugar. Heat some rum; pour the rum over the pudding and set it alight when ready to serve. There are other variants of serving plum pudding. It can be set alight with kirsch, brandy or whisky; it can be served with rum-flavored Zabaglione or with hot custard. In England it is often served with Brandy Butter, which is prepared as follows: Heat a bowl and put into it 3/4 cup (200 grams) of butter. Beat the butter to turn it into a paste, adding to it a tablespoon of castor (fine) sugar and 1/4 cup (half a deciliter) of brandy. Whisk vigorously to make the mixture frothy. This butter is served cold. Note: The making of plum pudding is simple and easy. This sweet (dessert), which is one of the most nourishing dishes, has the advantage that it can be made well in advance and keeps for a long time. Thus one can have an excellent sweet course ready in reserve. My Notes: :) 1. Malaga raisins are made from a grape grown in Spain and previously used to make a sweet wine. I did not search high and low for malaga raisins. I simply used golden raisins in place of the malagas and regular dark raisins in place of the sultanas. Did it change the taste of the pudding? That I cannot tell you as I have never had it any other way! Perhaps some of our English list members would know. 2. For "best currents", I presume that regular dried currents work just as well. At least that is what I used. 3. I started the pudding 6 weeks before party day. I left it on an unheated enclosed porch where the temperature did not get much above 50 during the day. I also made sure the cloth covering the pudding was well secured. Obviously, this is not a dish one decides to serve at the last minute! :) 4. Not having "special pudding basins", I wrapped the pudding mixture in dish towels (scalded, buttered and floured), and then placed the bundle in enameled pans with sloping sides. The pans were then placed inside a much larger container of boiling water. I think I used to use the dark blue enamel turkey roasters (remember those?) for the water baths. 5. It is very rich and a little goes a long way and so I did not find it necessary to double or triple the recipe. I realize it is much much too late to prepare this version of Traditional Plum Pudding for this Christmas. However, if the thought of making a dramatic entrance at your next years Christmas party appeals to you, hang on to this recipe and give it a try! Posted to Bakery-Shoppe Digest V1 #448 by S J F Brocaar on Dec 11, 1997

NOTES

Alert editor

Traditional Plum Pudding Pt 2

See part 1

Put the mixture into special basins, greased with butter and sprinkled with  flour. If no such pudding basins are available, wrap the mixture in  buttered, floured cloths (previously scalded). (See note 4)    Cooking the plum pudding:    Put the pudding into a big saucepan of boiling water. Boil for at least 6  hours.    To serve:    Remove the pudding from the saucepan and leave to stand for a few minutes  before turning out. Remove the cloth and turn out the pudding on to a round  dish.    Sprinkle the pudding with tiny pieces of sugar. Heat some rum; pour the rum  over the pudding and set it alight when ready to serve.    There are other variants of serving plum pudding. It can be set alight with  kirsch, brandy or whisky; it can be served with rum-flavored Zabaglione or  with hot custard.    In England it is often served with Brandy Butter, which is prepared as  follows:    Heat a bowl and put into it 3/4 cup (200 grams) of butter. Beat the butter  to turn it into a paste, adding to it a tablespoon of castor (fine) sugar  and 1/4 cup (half a deciliter) of brandy. Whisk vigorously to make the  mixture frothy. This butter is served cold.    Note:    The making of plum pudding is simple and easy. This sweet (dessert), which  is one of the most nourishing dishes, has the advantage that it can be made  well in advance and keeps for a long time. Thus one can have an excellent  sweet course ready in reserve.    My Notes: :)    1. Malaga raisins are made from a grape grown in Spain and previously used  to make a sweet wine. I did not search high and low for malaga raisins. I  simply used golden raisins in place of the malagas and regular dark raisins  in place of the sultanas. Did it change the taste of the pudding? That I  cannot tell you as I have never had it any other way! Perhaps some of our  English list members would know.    2. For "best currents", I presume that regular dried currents work just as  well. At least that is what I used.    3. I started the pudding 6 weeks before party day. I left it on an unheated  enclosed porch where the temperature did not get much above 50 during the  day. I also made sure the cloth covering the pudding was well secured.  Obviously, this is not a dish one decides to serve at the last minute!  :)    4. Not having "special pudding basins", I wrapped the pudding mixture in  dish towels (scalded, buttered and floured), and then placed the bundle in  enameled pans with sloping sides. The pans were then placed inside a much  larger container of boiling water. I think I used to use the dark blue  enamel turkey roasters (remember those?) for the water baths.    5. It is very rich and a little goes a long way and so I did not find it  necessary to double or triple the recipe.    I realize it is much much too late to prepare this version of Traditional  Plum Pudding for this Christmas. However, if the thought of making a  dramatic entrance at your next years Christmas party appeals to you, hang  on to this recipe and give it a try!  Posted to Bakery-Shoppe Digest V1 #448 by S J F Brocaar <acesjfb@shore.net>  on Dec 11, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

BigOven Pro required

Eat healthier with nutrition info.

Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

MORE IDEAS

Pineapple Dump Cake(2 2 2 2 20 Cake)

Sangrita #2

Tzatziki #2

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!