PLUM PUDDING RECIPE TRADITIONAL RECIPES
NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH ...
Provided by Food Network
Categories dessert
Total Time 2 hours 35 minutes
Prep Time 30 minutes
Cook Time 2 hours 0 minutes
Yield 8 servings
Number Of Ingredients 19
Steps:
- Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
- Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
- Beat all ingredients together until very well combined. Serve with pudding.
SUPERB ENGLISH PLUM PUDDING RECIPE | EPICURIOUS
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.
Provided by James Beard
Yield Each pudding serves 12
Number Of Ingredients 20
Steps:
- Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
- Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
- 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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TRADITIONAL PUDDING RECIPES - BBC GOOD FOOD
Get nostalgic with these comforting old-school pudding recipes, from classic arctic roll and trifle, to warming bread & butter pudding and jam roly-poly.
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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.
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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
MARY BERRY'S YORKSHIRE PUDDING RECIPE - BBC FOOD
Mary Berry's Yorkshire pudding recipe is foolproof. She's been making them to serve with Sunday lunches for many years. Watch the video and she'll show you how to make Yorkshire puddings too!
Equipment and preparation: you will need a 12-hole deep bun tin, or two four-hole Yorkshire pudding tins or a large roasting tin.
Each serving provides 197 kcal, 7g protein, 14.5g carbohydrates (of which 2g sugars), 12g fat (of which 3g saturates), 0.7g fibre and 0.3g salt.
From bbc.co.uk
Reviews 4.8
Cuisine British
Calories 197kcal per serving
From bbc.co.uk
Reviews 4.8
Cuisine British
Calories 197kcal per serving
- Carefully remove from the oven and pour the batter equally between the holes or the tin. Return the batter quickly to the oven and cook for 20–25 minutes (35 if making the Yorkshire pudding in the roasting tin), or until golden-brown and well-risen. Serve immediately.
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PLUM DESSERT RECIPES - BBC GOOD FOOD
Showcase sweet, juicy plums in a range of comforting autumnal desserts. Choose from fruity plum puddings, crumbles, cobblers and more.
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APPLE SPONGE PUDDING | FRUIT RECIPES | JAMIE MAGAZINE RECIP…
Perfect with ice cream or custard, this traditional pud made with stewed apples and a sponge top is super-comforting. Enjoy!
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 273 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 273 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4 and grease a 1.5-litre baking dish with butter.
- Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
- Cover and cook, stirring now and then, for 8 minutes, or until the apple breaks down. Spoon into your dish, leaving the excess liquid in the pan.
- Beat the eggs with the remaining 50g of sugar until fluffy, then stir in the vanilla extract, sift in the flour and spice and fold together.
- Pour the batter over the apples and bake for 30 minutes, or until an inserted skewer comes out clean from the sponge.
- Dust with icing sugar before serving. Delicious served hot with ice cream or custard.
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MUM'S FOOLPROOF PLUM PUDDING - RECIPES - ABC RADIO
08/06/2005 · A very nice and most reliable recipe, which my mother always made. Because of the simplicity of the recipe we often enjoyed this pudding …
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This recipe is fabulous, i'm not even that keen on Christmas pudding, but this will change your mind !!! And from experience use pedro ximenez sherry, it really makes a difference, I tried a different alcohol last year, which was a disappointment. Nigella is the one cook I can rely on, her recipes …
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