Dianas Plum Pudding Plum Pudding Of Infamy Recipes

TINY TIM'S PLUM PUDDING

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.

DIANA'S PLUM PUDDING (PLUM PUDDING OF INFAMY)

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.

NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD 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.

PLUM BREAD PUDDING

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.
• .

PIRATE'S PLUM PUDDING

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.

PLUM PUDDING (STEAMED)

Steps:

• Sift soda, salt and spice into the flour, rub in the suet and add raisins.
• Mix the milk and molasses, stir into the dry mixture.
• Butter a pudding mold.
• Turn mixture into mold.
• Steam for 3 hours.
• Remove from mold to serving plate.
• Cover with a clean tea towel.
• Keep pudding in insect-free, cool place for 3 months. (I just kept it covered in the 'fridge.).
• Pour brandy over pudding periodically, if desired.
• Hard Sauce.
• Rub the butter to a cream in a warm bowl, add sugar gradually then the flavoring.
• Pack smoothly in a small dish.
• Keep on ice until very hard.

MOIST PLUM PUDDING

Steps:

• Soak the Mixed fruits in the juices of the orange & lemon for at least 6 hours or best overnight).
• Butter the suitable mould/basin all round. It is better to line the bottom of the mould with greaseproof paper to ensure the pudding does not stick when un-moulded.
• Boil a pot (if possible with a lid) of water that could fit the mould/basin.
• Combine all the Dry ingredients in a large mixing bowl and mix well with a wooden spoon.
• Add in the Mixed fruits and mix well again.
• Add in the Wet ingredients and mix well again.
• Pour into the mould/basin. Cover with greaseproof paper which fits the size of the top of the pudding.
• Use aluminium foil and fold a pleat in the centre (to allow the pudding to expand while cooking).
• Cover the mould/basin snugly & secure it with a string.
• Boil on Medium flame for first half hour and then turn down the heat and simmer for 7 hours.
• Once cooked, leave it to cool slightly before unwrapping and un-moulding.
• Remove the foil and paper and turn the pudding out on a plate. It would still feel soft as it is hot.
• Once totally cooled, wrap it in cling film and foil and refrigerate it for at least 2 weeks or up to a month before cutting and eating.
• NOTE: You can either use any heat-proof basin/mould that resembles a pudding basin which fits into your pot of hot water.
• NOTE: Although I only used Mixed spice, you can use Orange Essence or Vanilla essence for preference.
• All the best!