Dianas Plum Pudding Plum Pudding Of Infamy Recipes

Steps:

• Equipment You Will Need:.
• 1 quart bowl or pudding mould.
• extra sugar for sprinkling.
• knife for chopping.
• cutting board.
• extra flour for sprinkling.
• large mixing bowl.
• measuring cups.
• measuring spoons.
• pastry blender.
• wooden spoon.
• small saucepan.
• small bowl.
• large pot with lid.
• aluminum foil.
• string.
• *canning rack.
• toothpicks.
• oven mitts.
• * You can use a mason-jar ring or a hollowed out tuna fish can.
• Directions:.
• Grease the inside of the pudding mould or bowl, then sprinkle it with a bit of extra sugar. Shake the mould until the inside surface is covered with sugar.
• Chop the raisins and currants with the knife. Sprinkle them with a little of the extra flour and set them aside.
• Measure out the flour, sugar, bread crumbs, baking powder, salt, cinnamon and nutmeg into the large bowl. Mix with the wooden spoon.
• With the pastry blender, cut in the butter until the mixture looks like course bread crumbs.
• Add the chopped raisins, currants, and walnuts to the flour mixture. Mix with the wooden spoon.
• Pour 1/2 cup milk into the small saucepan and place it over low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
• Break the egg into the small bowl. Then add it to the fruit and flour mixture. Add the hot milk and molasses. With the wooden spoon mix everything well.
• Spoon the mixture into the pudding mould or bowl. Make a cover for the mould with 2 layers of aluminum foil and butter the side of the foil next to the pudding. Tie string around the foil cover to keep it tight.
• Set the canning rack in the large pot. Set the covered pudding on top. Carefully pour some boiling water down the side of the large pot until it comes half way up the pudding mould.
• Set the large pot over high heat until the water boils. Turn the heat down to medium low and put the lid on. (If needed, add more water during the cooking.).
• Steam the pudding for 3 hours. Insert a clean toothpick into the centre of the pudding (right through the foil). If it comes out clean, the pudding is done. If pudding clings to the toothpick, check again in 15 minutes.
• When the pudding is done, use oven mitts to remove it from the large pot. Remove the foil and let the pudding stand for 10 minutes.
• Turn the pudding upside-down onto a warm platter. Serve it with Caramel Pudding Sauce.

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.

Steps:

• Butter and flour inside of Bundt pan.
• Remove crusts and ends of the loaf; reserve for another use, if desired.
• Divide slices of bread into three even, separate piles.
• Cut the first third of bread slices diagonally into fourths (to make 4 triangles).
• Arrange these triangles in bottom of Bundt pan, fitting together like a jigsaw puzzle to completely cover the bottom and sides of pan.
• Arrange 1/2 of the drained plum halves cut-side down on top of bread triangles in the bottom of the pan.
• Top the plums with one cup of raisins sprinkled evenly around the layer.
• Sprinkle with ½ cup of sugar and 1 teaspoon cinnamon.
• Pour ½ cup melted butter over all.
• Cut another third of the bread into triangles, and layer it over the plums and raisins.
• Top that layer of bread with the remaining plum halves, raisins, ½ cup sugar, cinnamon, and butter.
• Use the last third of bread,cut into triangles, to cover the ingredients int he bundt pan.
• Use clean hands to GENTLY press down on bread to compress the ingredients and pack them into the pan, and sprinkle with remaining sugar.
• Place Bundt pan on baking sheet with sides.
• In a separate large bowl, beat eggs thoroughly, then add cream and mix inches.
• Slowly pour egg mixture over top of pan, allowing it to soak into bread layers, being careful not to overfill pan (I used a bamboo skewer to open channels along edges of pan to let more egg mixture seep down. As it soaks in you can add more mixture.).
• Sprinkle nutmeg over top and allow to rest for 30 minutes.
• Preheat oven to 350 degrees with rack in middle position.
• Place Bundt pan with baking pan in oven for 70 minutes.
• Let cool for 20 minutes.
• Turn out onto serving platter or cool completely, cover with plastic wrap, and refrigerate for up to 5 days.
• Bring to room temperature before serving (or warm individual slices in microwave).
• Dust with powdered sugar.
• For sauce:.
• Beat butter until fluffy.
• Beat in 1 cup sugar and 1 tablespoon liquor OR milk.
• Repeat with remaining sugar and liquor OR milk.
• Beat until smooth and thick, but pourable.
• Store covered in refrigerator.
• Let stand at room temperature for ½ hour before serving.
• Drizzle pudding with hard sauce, soft sauce, or top with ice cream before serving.

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.

Steps:

• Preheat 350 degrees Fahrenheit.
• Spray a 4 quart ovenproof casserole dish with nonstick cooking spray.
• Place bread cubes,plums and raisins(if using) in casserole dish.
• Combine milk, eggs, vanilla, sugar and cinnamon.
• Pour over bread cube mixture.
• Mix well.
• Swirl jelly through mixture.
• Bake uncovered for about 45 minutes or until set.
• Set warm.
• .

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 quart souffle or casserole dish.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
• In a separate bowl combine the citron, prunes, raisins and pecans. Stir in the flour and toss so that everything is coated with flour.
• To the butter mixture add the fruit and nut mixture along with the bread crumbs, cinnamon, nutmeg and allspice. Mix well and transfer to prepared dish.
• Bake in preheated oven for 50 to 55 minutes, or until well browned.

Steps:

• Well grease a pudding mold.
• In a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon and salt; mix gently until blended. Pour into prepared pudding mold.
• Cover with a double layer of greased wax paper and steam for 2 hours.

Steps:

• Grease 2 large pudding basins.
• Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.
• (I actually use two old pottery saucers in the bottom of mine) Mix all dry ingredients together.
• Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.
• Mix egg, milk, stout, brandy and rinds together.
• Mix the moist and dry ingredients together.
• (I find this easier to do with my hands).
• Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.
• Cover with greasproof paper, then two thicknesses of aluminum foil.
• Tie securely with string.
• Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.
• As the water boils away replace with more boiling water.
• On the day the pudding is to be served, boil for 1 hour mmore.
• Serve with cream, icecream, custard or brandy sauce (or all of these!).
• Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour.
• We also love the leftovers cold or re-fried in butter!

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.

Steps:

• The night before stirring up the pudding, combine the candied fruit, nuts, raisins, currants, dates, dates/dried fruits, lemon peel and orange peel.
• Pour 1/2 cup rum over the top of the mixture. Cover and let it soak overnight.
• Add apple, carrot, beef suet, flour, bread crumbs, brown sugar, soda, cinnamon, mace, cardamom, and allspice.
• Mix the ingredients thoroughly.
• Whisk together the eggs, fruit juice and 1/4 cup rum in a small bowl. Pour over the fruit/flour mixture, and mix lightly until all ingredients are moistened.
• Spoon into two buttered pudding molds. Cover top of each pudding with buttered foil.
• Cover top of each pudding mold with a cloth dish towel. Tie the cloth tightly to the top using a loop of kitchen twine.
• Place puddings in steamers and steam for 6 hours.
• Remove from steamers and store in a cool place until Christmas Day or New Years' Day.
• Return the pudding to the steamer and steam for 2 hours more.
• To make hard sauce, combined butter, powdered sugar, vanilla extract, and 2 tablespoons rum to make a thick paste. Chill 1 hour.
• Form the hard sauce into a two balls (one for each pudding) and wrap in waxed paper and store in refrigerator until ready to serve the pudding.
• To serve the pudding, place the hard sauce ball on the pudding, and stick the holly sprig through it to anchor it to the top of the pudding.
• Pour warm 2 tbsp rum over the pudding, and touch the surface with a lighted match to flame the pudding. Carry it flaming to the table while everyone cheers.

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.

Steps:

• In a 4 cup glass measure or bowl, combine the mincemeat, brown sugar, butter, orange juice, rind and rum.
• Microwave at high for 3 minutes or until butter is melted and mixture is hot, stirring once.
• In another bowl, sift together the flour, baking powder, soda and cinnamon.
• Pour the mincemeat mixture over the dry ingredients along with beaten eggs and nuts; stir until batter is well combined.
• Lightly grease a 2-quart ring mold or souffle dish and line the bottom with parchment paper, grease the paper.
• If using souffle dish, invert a greased glass in the centre of dish.
• Spoon batter evenly into prepared dish.
• Place an inverted dinner plate in the bottom of microwave and set the dish on the plate.
• Microwave at medium for 10 minutes.
• Rotate dish and microwave at high for 2 - 4 minutes more or until top is no longer moist.
• Let stand on counter top for 15 minutes.
• Run a knife around the outside of dish.
• Invert on to a serving plate and let cool completely.
• To serve, reheat pudding, uncovered at medium for 4 - 6 minutes or until warm.
• Accompany with Rum Eggnog Sauce.

Steps:

• Mix brown sugar, bread crumbs, eggs and soft butter well.
• Add remaining ingredients one by one, mixing well after each addition.
• Tie up in a clean new buttered and floured pudding cloth OR place into buttered pudding mold(s) with cloth tied over top.
• Boil (in a cloth) OR steam (in molds). Original recipe, four times this size, was to boil for four hours. Time should be shorter for a smaller amount.
• Serve with Brandy Sauce.