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02/12/2011 National Plum Pudding Day Classic Plum Pudding with Whipped Hard Sauce

Source of Recipe

Unknown


Recipe Introduction

Plum pudding is a mouthwatering treat that, surprisingly enough, contains no plums! In the 17th century when it was first created, plums were referred to as raisins or other dried fruits. Plum pudding (aka Christmas pudding) is a steamed or boiled pudding usually served during the holiday season. Plum pudding is composed of nutmeg, raisins, nuts, apples, cinnamon, dates, and many other ingredients. In England, it is tradition to have every person a household simultaneously hold onto the wooden spoon together to help stir the batter. As they stir they also have to make a wish! Did you know that during the Puritan reign in England, plum pudding was outlawed because it was considered "sinfully rich?" To celebrate this sinful dessert on National Plum Pudding Day, dig out Grandma's old recipe for plum pudding and make some to share with friends and family! My Punch Bowl

List of Ingredients

HOME COOKIN’ 02/12/2011 National Plum Pudding Day Classic Plum Pudding with Whipped Hard Sauce


Classic Plum Pudding with Whipped Hard Sauce


1½ cups fine, dry bread crumbs
1 cup milk, heated
¼ cup sugar
½ pound beef suet, ground
¾ cup sifted all-purpose flour
1½ teaspoons salt
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ pound raisins
½ pound dried currants
½ cup chopped dates
½ cup chopped candied citron or orange peel, or a combination of both (or neither, and use more of the other fruits)
¼ cup chopped dried figs
½ cup apple cider, heated

Whipped Hard Sauce recipe follows

4 Tablespoons (½ stick) butter, softened
1 cup confectioners’ sugar
1 large egg white
1 cup heavy cream
1 teaspoon vanilla extract



Recipe


Grease a pudding mold with a cover or two 13- or 15-ounce coffee cans. Combine the bread crumbs and milk in a small bowl and let stand for 10 minutes. Beat the egg yolks with the sugar in a large bowl until thick and light-colored.
Add the suet and mix well. Combine the flour, salt, nutmeg, and cinnamon in a separate large bowl. Add the raisins, currants, dates, candied citron or orange peel, and figs and stir to distribute evenly. Stir the dried-fruit mixture into the egg-yolk mixture. Add the bread-crumb mixture and the cider and mix well. Beat the egg whites in a medium bowl until stiff but not dry and fold them into the batter.

Transfer the batter to the prepared mold, then cover the mold. If using coffee cans, fill them only about three-quarters full. Fold two large sheets of wax paper twice so you have four layers that will fit over the top of each can with a 2-inch overhang. Tightly tie the wax paper onto the coffee cans with string. Place the mold or cans on a rack in a pot deep enough to accommodate them when the pot is covered. ]

Pour in 1 inch of boiling water, cover the pot, and steam the puddings for 3 hours over heat that will maintain the water at a gentle boil. Add boiling water from time to time when the water level goes down. Serve hot with Whipped Hard Sauce.

Serves 8-12.