PLUM SEASON RECIPES

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SUPERB ENGLISH PLUM PUDDING RECIPE | EPICURIOUS



Superb English Plum Pudding Recipe | Epicurious image

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

1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet - powdery fine
1 1/4 cups cognac
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac

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.

PISTACHIO DUKKAH PORK WITH PEACH AND PLUM SALAD - HEALTHY ...



Pistachio dukkah pork with peach and plum salad - Healthy ... image

Looking for a special dinner? This pistachio crusted pork recipe is sure to hit the spot.

Provided by Amanda Lennon

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 14

4 small pork medallions
¼ cup wholegrain mustard
1 tablespoon pistachio dukkah
2 limes, cut in half
2 peaches, halved, destoned, cut into wedges
1 large Lebanese cucumber, cut in halves
2 plums, halved, destoned, cut into wedges
2 cups baby rocket leaves
¹/³ cup parsley leaves
2 spring onions, sliced
100g low-fat feta, crumbled
2 tablespoons lime juice
1 clove garlic, crushed
...

Steps:

  • 1 Place pork in a shallow glass dish. Brush with 1 tablespoon of the mustard. Sprinkle with dukkah. Heat a chargrill pan or barbecue grill over medium-high heat. Spray pork with oil. Add pork to grill; cook, brushing with another tablespoon of mustard occasionally, for 3 minutes each side, or until browned and just cooked through. Transfer to a plate. Cover with foil. Rest for 5 minutes. Slice. Add limes to grill; cook for 2 minutes, or until browned. Transfer to a plate.
  • 2 Meanwhile, combine the peaches, cucumber, the plums, rocket, parsley, shallots and the feta in a bowl. Whisk remaining mustard with the lime juice and garlic. Add mustard mixture to peach mixture; toss to combine. Season with cracked pepper.
  • 3 Spoon peach salad onto a large serving platter. Top with pork. Serve with grilled limes.

Nutrition Facts : ServingSize 4 serves, Calories 333 calories, FatContent 9.0 g, CarbohydrateContent 10.2 g

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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.
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