EASY PLUM PUDDING RECIPES
PLUM PUDDING RECIPE | BBC GOOD FOOD
A traditional, long-life Christmas plum pudding that's deliciously dark, rich and fruity
Provided by Jeni Wright
Categories Dessert, Dinner, Lunch
Total Time 8 hours
Yield 8
Number Of Ingredients 16
Steps:
- Stir the flour, spice, suet, breadcrumbs and sugar in a large bowl. Tip in the fruit, peel, cherries (if using) and carrot, then stir well to mix. Add the remaining ingredients and beat until thoroughly combined.
- Spoon the mixture into a buttered 1.2 litre pudding bowl (with a buttered disc of greaseproof paper in the bottom) and press down well, leaving room for the pudding to rise a little during steaming. Cover with a circle of buttered greaseproof paper, then cover with pudding cloth or foil and tie securely with string.
- Stand the bowl on an upturned saucer in a saucepan and half fill with boiling water. Cover tightly and steam for 8 hours, topping up the water as necessary. Leave to cool in the pan.
- Remove the pudding from the pan and discard the cloth or foil and paper. Then cover with fresh greaseproof paper and cloth. Store your pudding in a cool, dry place until required - you can feed it with a few tablespoons of brandy once in a while. Before serving, steam again for 2-3 hours.
Nutrition Facts : Calories 481 calories, FatContent 17 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 77 grams carbohydrates, SugarContent 19.5 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.45 milligram of sodium
PLUM PUDDING | MARTHA STEWART
Plum pudding can be made anywhere from a few weeks to a year in advance and allowed to ripen in a cool place. It must be steamed 2 hours before serving. Leave it in hot water until ready to serve with hard sauce. This recipe is from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Serves 10 to 15
Number Of Ingredients 22
Steps:
- Oil a 2-quart steamer mold or pottery bowl very well with vegetable oil and let it stand as you make the pudding.
- Combine the fruits and nuts in a large bowl. Sift flour, baking soda, salt, and spices into the fruit and nuts. Add the suet, bread, brown sugar, eggs, and jam and blend well. Beat with a wooden spoon to lighten the mixture. Pour into mold. Cover with circle or parchment paper and put on a rack in a large kettle with enough water to come halfway up the sides. Cover and keep water boiling, replenishing as necessary. Steam for 6 hours.
- Uncover pudding and pour brandy over it; put a piece of waxed paper over pudding; replace parchment and set in a cool place or on low shelf of refrigerator to ripen.
- To serve, steam for 2 more hours and invert on a serving platter. Add the 1 teaspoon sugar to the cognac, heat, pour over warm pudding, and flame with a match. Serve with hard sauce.
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Try our perfect plum recipes. This stone fruit has soft, sweet juicy flesh that tastes delicious in jams, chutneys, puddings and crumble.
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PLUM PUDDING RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 3.5
Total Time 4 hours 30 minutes
Category dessert
Cuisine european
Reviews 3.5
Total Time 4 hours 30 minutes
Category dessert
Cuisine european
- Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste.
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PLUM PUDDING RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 3.5
Total Time 4 hours 30 minutes
Category dessert
Cuisine european
Reviews 3.5
Total Time 4 hours 30 minutes
Category dessert
Cuisine european
- Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste.
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NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH ...
From foodnetwork.com
Reviews 4.7
Total Time 2 hours 35 minutes
Category dessert
Cuisine european
Reviews 4.7
Total Time 2 hours 35 minutes
Category dessert
Cuisine european
- Beat all ingredients together until very well combined. Serve with pudding.
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CHRISTMAS PUDDING | JAMIE OLIVER CHRISTMAS RECIPES
This is based on my dear Nan’s beautiful pudding recipe, which gives you a much lighter result than a traditional Christmas pud. It has more dynamic flavours, and is super-easy to make – this is exactly the way I like it best. Enjoy!
From jamieoliver.com
Total Time 4 hours 30 minutes
Calories 627 calories per serving
From jamieoliver.com
Total Time 4 hours 30 minutes
Calories 627 calories per serving
- Grease a 1.5 litre pudding bowl with butter.
- Destone your dates, then, by hand or in a food processor, finely chop the flesh with the apricots, pecans, ginger and rosemary leaves. Place it all in a mixing bowl with the cranberries, raisins, suet, flour, breadcrumbs and milk. Crack in the egg, finely grate in the clementine zest, squeeze in the juice and mix it all together really well.
- Tip the mixture into the greased bowl and cover with a single layer of greaseproof paper and a double layer of tin foil. Tie a piece of string around the bowl to secure them in place and make it watertight, then sit it in a large, deep saucepan and pour in enough water to come halfway up the sides of the bowl.
- Bring the water to the boil, cover the pan with a tight-fitting lid, and reduce to a simmer for 4 hours. Check the water regularly, and keep topping it up with boiling water, if needed.
- When the time’s up, lift out the bowl, remove the foil and paper, then carefully turn the pudding out on to a plate ready to serve, or leave to cool and reheat just before you need it.
- You can either drizzle it with golden syrup and a swig of Bourbon – gorgeous – or be a bit more flamboyant and gently heat a good few swigs of Bourbon just to warm it, then strike a match to the pan (stand back!), let it flame, and carefully pour it over your pudding.
- Present it to your guests and sing some Christmassy songs, then when the flame subsides drizzle with golden syrup. Serve with cream, custard or even ice cream.
See details
CHRISTMAS PUDDING | JAMIE OLIVER CHRISTMAS RECIPES
This is based on my dear Nan’s beautiful pudding recipe, which gives you a much lighter result than a traditional Christmas pud. It has more dynamic flavours, and is super-easy to make – this is exactly the way I like it best. Enjoy!
From jamieoliver.com
Total Time 4 hours 30 minutes
Calories 627 calories per serving
From jamieoliver.com
Total Time 4 hours 30 minutes
Calories 627 calories per serving
- Grease a 1.5 litre pudding bowl with butter.
- Destone your dates, then, by hand or in a food processor, finely chop the flesh with the apricots, pecans, ginger and rosemary leaves. Place it all in a mixing bowl with the cranberries, raisins, suet, flour, breadcrumbs and milk. Crack in the egg, finely grate in the clementine zest, squeeze in the juice and mix it all together really well.
- Tip the mixture into the greased bowl and cover with a single layer of greaseproof paper and a double layer of tin foil. Tie a piece of string around the bowl to secure them in place and make it watertight, then sit it in a large, deep saucepan and pour in enough water to come halfway up the sides of the bowl.
- Bring the water to the boil, cover the pan with a tight-fitting lid, and reduce to a simmer for 4 hours. Check the water regularly, and keep topping it up with boiling water, if needed.
- When the time’s up, lift out the bowl, remove the foil and paper, then carefully turn the pudding out on to a plate ready to serve, or leave to cool and reheat just before you need it.
- You can either drizzle it with golden syrup and a swig of Bourbon – gorgeous – or be a bit more flamboyant and gently heat a good few swigs of Bourbon just to warm it, then strike a match to the pan (stand back!), let it flame, and carefully pour it over your pudding.
- Present it to your guests and sing some Christmassy songs, then when the flame subsides drizzle with golden syrup. Serve with cream, custard or even ice cream.
See details
CHRISTMAS PUDDING WITH HARD SAUCE - GOOD HOUSEKEEPING
This is the perfect recipe to prepare ahead since the flavor improves as the pudding "ages." Our luscious, creamy Hard Sauce, made with rum or brandy, is the ideal accompaniment.
From goodhousekeeping.com
Total Time 3 hours
Category Christmas, dessert
From goodhousekeeping.com
Total Time 3 hours
Category Christmas, dessert
- Heavily grease two 1-quart heat-safe bowls. Cut 2 pieces of foil, 1 to cover top of each bowl, allowing 1-inch overhang. Grease 1 side of each piece of foil; set aside. Prepare Plum Pudding: In large bowl, combine first 7 ingredients. Add prunes, dates, raisins, walnuts, apple, and lemon peel to flour mixture. With hands, thoroughly toss mixture until fruits are well coated and separate. Set aside. In another large bowl, with mixer at low speed, beat margarine with brown sugar. Increase speed to high; beat until creamy, about 1 minute. At medium speed, add eggs, 1 at a time, beating after each addition. Beat in buttermilk, molasses, and rum (mixture will look curdled). With spoon, stir margarine mixture into flour mixture until blended. Spoon batter into prepared bowls; cover with foil, greased side down. Tie foil tightly in place with string around outside of bowls so pudding surface does not get wet from steam. Place a metal cookie cutter into each of two 5- or 6-quart saucepots. (The cookie cutters are used as trivets so bowls remain elevated during steaming.) Pour in water to measure 1 1/2 inches. Set bowls on top of cookie cutters. Cover saucepots and heat water to boiling over high heat. Reduce heat to low; simmer puddings about 2 hours or until toothpick inserted through foil into center comes out clean. Meanwhile, prepare Hard Sauce: In small bowl, with mixer at medium speed, beat butter until smooth. At low speed, gradually beat in confectioners' sugar until creamy. Beat in rum or brandy with vanilla. Spoon into 1 or 2 decorative crocks or bowls; cover tightly and refrigerate up to 1 month. To serve, let stand at room temperature 30 minutes or until soft enough to spread. When puddings are done, cool in bowls on wire racks 5 minutes. Remove foil; loosen puddings with small spatula or knife and invert onto serving dishes. Serve hot with Hard Sauce. If making ahead for gifts, cool puddings in bowls completely, then wrap well and refrigerate up to 1 month or freeze up to 3 months. To serve, re-steam pudding (thawed, if frozen), covered, as directed in step 5, for 1 hour. Each serving of pudding without Hard Sauce: About 365 calories, 4 g protein, 56 g carbohydrate, 15 g total fat (3 g saturated), 27 mg cholesterol, 290 mg sodium. Each tablespoon Hard Sauce: About 85 calories, 0 g protein, 8 g carbohydrate, 6 g total fat (4 g saturated), 15 mg cholesterol, 60 mg sodium.
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