PLUM PORK RECIPES

PLUM PUDDING RECIPE | ALLRECIPES

Plum Pudding Recipe | Allrecipes image

An old fashioned plum pudding that was passed down to me from my grandmother, with a modification of using baking mix instead of making the top from scratch. I serve it with ice cream or what I call a Dip made from milk and flavored to taste with cinnamon and vanilla. I let each individual pour on the amount of dip they would like from a small pitcher.

Provided by domestic engineer

Categories Desserts Cobblers

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 1 2-quart baking dish

Number Of Ingredients 9

Ingredients

12 plums, pitted and halved
1 cup white sugar
½ cup water
2 tablespoons tapioca
½ teaspoon ground cinnamon
2?¼ cups all-purpose baking mix
3 tablespoons white sugar
? cup milk
3 tablespoons margarine, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.)
Raise oven temperature to 450 degrees F (230 degrees C).
In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.

Nutrition Facts : Calories 468 calories, CarbohydrateContent 86.1 g, CholesterolContent 2.2 mg, FatContent 13 g, FiberContent 2.8 g, ProteinContent 5.1 g, SaturatedFatContent 3.1 g, SodiumContent 640.7 mg, SugarContent 54.8 g

SPICY PLUM SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS

Spicy Plum Sauce Recipe: How to Make It - Taste of Home: Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips image

My flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick you usually wouldn't expect. —Suzanne Veverka, White Cloud, Michigan

Provided by Taste of Home

Total Time 01 hours 45 minutes

Prep Time 01 hours 30 minutes

Cook Time 15 minutes

Yield 9 half-pints.

Number Of Ingredients 10

Ingredients

4 pounds fresh plums, pitted and quartered
1 small onion, quartered
1 garlic clove, peeled
3-1/2 cups sugar
2 cups cider vinegar
1 tablespoon ground ginger
1 tablespoon ground mustard
1 teaspoon ground cinnamon
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cloves

Steps:

In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 54 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 14g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

More about "plum pork recipes"

SPICY PLUM SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS

My flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick you usually wouldn't expect. —Suzanne Veverka, White Cloud, Michigan
From tasteofhome.com
Reviews 5
Total Time 01 hours 45 minutes
Calories 54 calories per serving

In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

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