HOW TO MAKE PLUM PUDDING RECIPES

Name: Tiny Tim's Plum Pudding
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 12 servings (1-1/2 cups sauce).
Ingredients: 1/2 cup butter, softened; 3/4 cup packed brown sugar; 3 large eggs, room temperature; 3/4 cup dry bread crumbs; 1/2 cup all-purpose flour; 1 tablespoon grated orange zest; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/4 teaspoon ground cloves; 2 cans (15 ounces each) plums, drained, pitted and chopped; 1-3/4 cups chopped dates; 1 cup golden raisins; 1 cup shredded carrots; 1/2 cup dried currants; HARD SAUCE:; 1/2 cup butter, softened; 3 cups confectioners' sugar; 1/4 cup dark rum or orange juice

TINY TIM'S PLUM PUDDING RECIPE: HOW TO MAKE IT

Tiny Tim's Plum Pudding Recipe: How to Make It image

In A Christmas Carol, everyone claps for plum pudding. Our family has made this pudding our own tradition, and it really is something to clap for. —Ruthanne Karel, Hudsonville, Michigan

Provided by Taste of Home

Categories Desserts

Total Time 02 hours 30 minutes

Prep Time 30 minutes

Cook Time 02 hours 00 minutes

Yield 12 servings (1-1/2 cups sauce).

Number Of Ingredients 20

Ingredients

1/2 cup butter, softened
3/4 cup packed brown sugar
3 large eggs, room temperature
3/4 cup dry bread crumbs
1/2 cup all-purpose flour
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 cans (15 ounces each) plums, drained, pitted and chopped
1-3/4 cups chopped dates
1 cup golden raisins
1 cup shredded carrots
1/2 cup dried currants
HARD SAUCE:
1/2 cup butter, softened
3 cups confectioners' sugar
1/4 cup dark rum or orange juice

Steps:

Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants., Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure., Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding., Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.

Nutrition Facts : Calories 550 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 292mg sodium, CarbohydrateContent 98g carbohydrate (80g sugars, FiberContent 5g fiber), ProteinContent 5g protein.

PLUM PUDDING | MARTHA STEWART

Plum Pudding | Martha Stewart image

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

Ingredients

1/2 pound dried currants, plumped with 2 tablespoons cognac and enough hot water to cover
1/2 pound dried raisins, finely cut
1/4 pound candied kumquats, finely diced
1/4 pound glazed orange peel, finely diced
1/4 pound glazed lemon peel, finely diced
1/4 pound citron, finely diced
1/2 pound walnuts, finely chopped
1 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon mace
1/2 pound ground suet
3 slices thin-sliced bread, soaked in 1/2 cup apple juice
1 cup dark brown sugar
3 eggs, beaten
1/3 cup black currant jam or preserves
1/4 cup brandy or cognac
1 teaspoon sugar
1/2 cup cognac
Hard Sauce, for serving (optional)

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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This is a fairly basic British Christmas plum pudding recipe but unlike other recipes it can actually have plums in it. Unfortunately the ingredient list is so long, it isn't easy to make it in less than industrial quantities! You can substitute a mixture of fresh and dried apricots, peaches, etc. for the plums and milk for the ale if you wish. Serve with brandy or rum butter.
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Reviews 4.5
Total Time 5 hours 30 minutes
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Calories 228.4 calories per serving

If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil and store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, reheat by steaming 2 to 3 hours.

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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. If you can't make it the year before, at least give it a few weeks to age.
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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.

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Reviews 3.5
Total Time 4 hours 30 minutes
Category dessert
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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 ...

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Reviews 5
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 PLUM PUDDING RECIPE - AUSTRALIAN.FOOD.COM

We love Christmas pudding. I make mine in October, and give many away as gifts. I make several sizes, and try to keep about 3 for us-one for Christmas, another for New Year, and the last for around Easter. I find it very satisfying to make these, though I can hardly wait to eat the first one! This recipe is a combination of 2 favourites and works well. If you don't want to use the stout and brandy, use orange juice as one of the recipes suggested-I think the stout and brandy give the recipe depth of flavour.
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Total Time 6 hours
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We also love the leftovers cold or re-fried in butter!

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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

1. Grease a 1.5 litre pudding bowl with butter.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

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CHRISTMAS PUDDING | JAMIE OLIVER CHRISTMAS RECIPES

1. Grease a 1.5 litre pudding bowl with butter.
2. 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.
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Total Time 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 375 calories per serving

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