Making Regal Plum Pudding
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Plum Pudding
Plum pudding is a steamed pudding consisting of suet, fruits, nuts, flour, eggs, and spices. English in origin, plum pudding is traditionally prepared for holiday eating and, thus, is also called Christmas pudding. Frequently served as a liquor-flamed masterpiece, plum pudding is accompanied by a butter and sugar-based sauce.
The development of plum pudding goes back to very early times. The idea evolved from a thick, boiled porridge to which plums were added. The first published recipe appeared in 1675, and by 1700 raisins had replaced the plums, although the dish retained its "plum" name. Today, raisins and other dried or candied fruit are used in place of the plums.
Old-fashioned plum pudding is steamed as the holiday meat roasts or made ahead and stored in a cool, dry place for several weeks. To reheat before serving, steam for an hour, or heat the unmolded pudding the same amount of time in the top of a double boiler over boiling water.
Regal Plum Pudding
Ingredients:
4 slices bread, torn up
1 cup milk
2 slightly beaten eggs
1 cup brown sugar
1/4 cup orange juice
6 ounces beef suet, ground (2 cups)
1 teaspoon vanilla
1 cup sifted all-purpose flour
1 teaspoon baking soda
l/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground mace
2 cups raisins
1 cup snipped, pitted dates
1/2 cup chopped mixed candied
fruits and peels
1/2 cup chopped walnuts
Hard Sauce
Soak bread in milk; beat. Stir in eggs, brown sugar, orange juice, beef suet, and vanilla. Sift together flour, baking soda, salt, cinnamon, cloves, and mace. Add raisins, dates, fruits and peels, and walnuts; mix well. Stir in bread mixture. Pour into well-greased 8 1/2 cup mold. Cover the mixture with aluminum foil; tie the foil with a piece of string.
Place on rack in deep kettle; add boiling water, 1 inch deep. Cover; steam 3 1/2 hours, adding water if needed. Cool 10 minutes; un-mold. Stud with candied cherries, if desired.
Serve warm with Hard Sauce.
Serves 13.
Here Is A Printable Version Of This Recipe For You
Regal Plum Pudding
Hard Sauce:
Thoroughly cream together 1/2 cup butter or margarine and 2 cups sifted confectioners' sugar. Add 1 teaspoon vanilla.
Spread the mixture in 8x8x2-inch pan; chill sauce to harden it.
Cut in squares.
Here Is A Printable Version Of This Recipe For You
Hard Sauce
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by codyman4
Hello everyone. I love writting articles about every subject I can think of. My top interest is cooking and craft ideas. I hope that you enjoy all of... more »
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