I made Plum Pudding for Christmas last year. It was a labor of love. I candied my own fruit for it and the fruit cake I ended up making. I've read a couple different things in regards to when to make your plum pudding. Some say to make it the Sunday after Trinity, now I have no idea what that is. I've also read that some people make it around new years and keep if for the next Christmas. I kind figure if you make it anytime before December if will turn out good.
Plum pudding is twice cooked. The initial steaming when you mix up the batter, then the final steam on Christmas day. The batter is placed in a pudding mold then steamed. I however do not have a pudding mold. I used a heat proof mixing bowl. I placed a piece of parchment paper on top of the batter then covered the whole bowl in 2 layers of tin foil. Regardless of what you place you pudding in just make sure it is air tight, you don't want water leaking in while it is steaming.
Here is the recipe for the one I made this past Christmas.
You will need:
150g currants
150g rasins
150g prunes chopped
175ml Sherry
100g flour
125g breadcrumbs
150g suet, vegetable shortening or lard
150g brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking powder
zest of 1 lemon
3 eggs
1 medium apple- peeled and grated
2 tablespoon honey
2 sheets of tin foil
Wax paper cut into a circle large enough to fit the top of your dish
Optional
125ml of vodka
1) In a bowl add the dried fruit and Sherry. Leave to steep for several days or up to one week.
2) Butter your pudding mold or mixing bowl. Fill a pot with 3 inches of water and bring to a boil.
3) In a mixing bowl add the all the ingredients including the steeped fruit and the steeping liquid. Stir to combine.
4) Transfer the batter to your mold/ bowl. Pat down so the top is flat. Place the wax paper on top and cover in the tin foil.
5) Place the pudding in the pot of boiling water. Steam for 5 hours. Check the water level every hour or so, add water as needed.
6)After the pudding is steamed carefully remove from the pot and let cool. When cool place in a cool place until you are ready to eat it.
7) To serve: Bring a pot with 3 inch's of water to a boil. Add the covered pudding and steam for 3 hours, checking the water level every hour. When done, carefully remove from the pot. Remove the foil and wax paper. Transfer to a serving dish.
8) OPTIONAL: Heat 125 ml of vodka in a sauce pan, pour over the pudding. Flambe the pudding. Be carefully not to burn yourself or start a fire.
9) Serve with whipping cream
Enjoy!
Plum pudding is twice cooked. The initial steaming when you mix up the batter, then the final steam on Christmas day. The batter is placed in a pudding mold then steamed. I however do not have a pudding mold. I used a heat proof mixing bowl. I placed a piece of parchment paper on top of the batter then covered the whole bowl in 2 layers of tin foil. Regardless of what you place you pudding in just make sure it is air tight, you don't want water leaking in while it is steaming.
Here is the recipe for the one I made this past Christmas.
You will need:
150g currants
150g rasins
150g prunes chopped
175ml Sherry
100g flour
125g breadcrumbs
150g suet, vegetable shortening or lard
150g brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking powder
zest of 1 lemon
3 eggs
1 medium apple- peeled and grated
2 tablespoon honey
2 sheets of tin foil
Wax paper cut into a circle large enough to fit the top of your dish
Optional
125ml of vodka
1) In a bowl add the dried fruit and Sherry. Leave to steep for several days or up to one week.
2) Butter your pudding mold or mixing bowl. Fill a pot with 3 inches of water and bring to a boil.
3) In a mixing bowl add the all the ingredients including the steeped fruit and the steeping liquid. Stir to combine.
4) Transfer the batter to your mold/ bowl. Pat down so the top is flat. Place the wax paper on top and cover in the tin foil.
5) Place the pudding in the pot of boiling water. Steam for 5 hours. Check the water level every hour or so, add water as needed.
6)After the pudding is steamed carefully remove from the pot and let cool. When cool place in a cool place until you are ready to eat it.
7) To serve: Bring a pot with 3 inch's of water to a boil. Add the covered pudding and steam for 3 hours, checking the water level every hour. When done, carefully remove from the pot. Remove the foil and wax paper. Transfer to a serving dish.
8) OPTIONAL: Heat 125 ml of vodka in a sauce pan, pour over the pudding. Flambe the pudding. Be carefully not to burn yourself or start a fire.
9) Serve with whipping cream
Enjoy!
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