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home > recipes > pudding > christmas plum pudding
from Yardley, PA Title: Plum Pudding Categories: Desserts Yield: 6 servings 12 oz Pitted prunes, chopped 10 oz Dried currants 8 oz Dark raisins 4 oz Glace fruit (candied fruit peel) 1 lg Orange, zest only 1/3 c Orange juice 1 lg Lemon, zest only 1/4 c Lemon juice 1 tb Apricot puree 1 tb Molasses 1/3 c Guinness stout 1/2 c (or more) Cognac or brandy 1/4 c Tawny port 1/4 c Or more Frangelico liqueur 1/2 ts (rounded) cinnamon 1/2 ts (rounded) ground nutmeg 1/2 ts Ground black pepper 1/2 ts (scant) ground cloves 1 c + 1 tb dark brown sugar 8 c Fresh white bread crumbs * 6 oz Butter, melted, + additional as needed Holly sprigs and glace cherries, for garnish Vanilla-flavored whipped cream, lightly sweetened * from homemade-style sliced white bread This is the near-perfect Christmas dinner dessert, richly flavored with a dense but light texture. This pudding is successful made just one week out or even a few days before serving, and it's easy, in spite of its length. Combine the prunes, currants, raisins, glace fruit, citrus rinds and juice, apricot puree and molasses in a large nonreactive bowl. Add the stout, 1/2 cup Cognac, the port and 1/4 cup Frangelico. Mix well. Stir in the cinnamon, nutmeg, pepper and cloves. Add the sugar and mix very well. Cover bowl with plastic wrap; refrigerate for 24 hours, stirring occasionally. The following day, let mixture stand at room temperature for 1 hour. Fold in the bread crumbs with a rubber spatula, in batches if necessary, until crumbs are thoroughly combined and no white specks are visible. Mixture will be stiff. Let stand for 30 minutes. Thoroughly fold in the melted butter. There should be about 9 cups of batter. Lightly butter two 4-cup and one 2 1/2-cup steamed pudding molds, heat-proof ceramic bowls or stainless-steel bowls. Lightly pack 3 1/2 cups of batter into the 4 cup molds and 2 cups of batter into the 2 1/2-cup mold. Smooth tops with a rubber spatula. Press a lightly buttered round of baking parchment directly onto the surface of each pudding. Cover each mold with its lid or each bowl with aluminum foil. Place molds in pots with boiling water that comes 3/4 of the way up the sides of the molds; cover pots. Steam puddings for 4 hours over low or medium-low heat, so water boils gently. Replenish boiling water as necessary to maintain level. Transfer puddings to wire racks; cool to room temperature. Refrigerate puddings, covered with baking parchment and plastic wrap, for up to 6 days. Brush them lightly once or twice with Cognac or Frangelico, if desired. To serve, let pudding stand at room temperature for 30 minutes. Steam, covered with parchment paper and aluminum foil, for 2 1/2 hours. Let cool on a rack for 1 1/2 hours. Pudding should still be warm. Run a knife around the edge of the pudding. Invert pudding onto cake stand or platter. Decorate with holly sprigs and glace cherries. To flambe pudding: Pour about 2 tablespoons hot Cognac over the top. Carefully and immediately ignite it with a match. Blue flames will subside when alcohol has burned off. Slice the pudding and serve with whipped cream. Yields 2 large puddings, serving 8 to 10 each, and 1 small pudding that serves 6 to 8. PER SERVING: 230 calories, 3 g protein, 44 g carbohydrate, 6 g fat (3 g saturated), 13 mg cholesterol, 153 mg sodium, 3 g fiber. Maria Cianci writing in the San Francisco Chronicle, 12/16/92.

Christmas Plum Pudding


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keyword: christmas
keyword: pudding
recipes for pudding
recipes by dave
Email Address:
(posted December 20, 2002)

from Yardley, PA

Title:
Plum Pudding
Categories: Desserts
Yield: 6 servings

12 oz Pitted prunes, chopped
10 oz Dried currants
8 oz Dark raisins
4 oz
Glace fruit (candied fruit peel)
1 lg
Orange, zest only
1/3 c
Orange juice
1 lg
Lemon, zest only
1/4 c
Lemon juice
1 tb
Apricot puree
1 tb
Molasses
1/3 c Guinness
stout
1/2 c (or more)
Cognac or brandy
1/4 c
Tawny port
1/4 c Or more
Frangelico liqueur
1/2 ts (rounded)
cinnamon
1/2 ts (rounded) ground
nutmeg
1/2 ts Ground black pepper
1/2 ts (scant) ground cloves
1 c + 1 tb dark
brown sugar
8 c Fresh white
bread crumbs *
6 oz
Butter, melted, + additional as needed
Holly sprigs and
glace cherries, for garnish
Vanilla-flavored whipped cream, lightly sweetened

* from homemade-style sliced white
bread

This is the near-perfect Christmas dinner dessert, richly flavored with a dense but
light texture. This pudding is successful made just one week out or even a few days before serving, and it's easy, in spite of its length.

Combine the prunes, currants, raisins, glace fruit, citrus rinds and juice, apricot puree and molasses in a large nonreactive bowl. Add the stout, 1/2 cup
Cognac, the port and 1/4 cup Frangelico. Mix well. Stir in the cinnamon, nutmeg, pepper and cloves. Add the sugar and mix very well. Cover bowl with plastic wrap; refrigerate for 24 hours, stirring occasionally.

The following day, let mixture stand at
room
temperature for 1 hour. Fold in the bread crumbs with a rubber spatula, in batches if necessary, until crumbs are thoroughly combined and no white specks are visible. Mixture will be stiff. Let stand for 30 minutes. Thoroughly fold in the melted butter. There should be about 9 cups of batter.

Lightly
butter two 4-cup and one 2 1/2-cup steamed pudding molds, heat-proof ceramic bowls or stainless-steel bowls. Lightly pack 3 1/2 cups of batter into the 4 cup molds and 2 cups of batter into the 2 1/2-cup mold. Smooth tops with a rubber
spatula.

Press a lightly buttered round of baking parchment directly onto the surface of each pudding. Cover each mold with its lid or each bowl with aluminum foil.

Place molds in pots with boiling water that comes 3/4 of the way up the sides of the molds; cover pots.
Steam puddings for 4 hours over low or medium-low heat, so water boils gently. Replenish boiling water as necessary to maintain level.

Transfer puddings to wire racks; cool to
room
temperature. Refrigerate puddings, covered with baking parchment and plastic wrap, for up to 6 days. Brush them lightly once or twice with Cognac or Frangelico, if desired.

To serve, let pudding stand at
room
temperature for 30 minutes. Steam, covered with parchment paper and aluminum foil, for 2 1/2 hours. Let cool on a rack for 1 1/2 hours. Pudding should still be warm. Run a knife around the edge of the pudding. Invert pudding onto cake stand or platter. Decorate with holly sprigs and glace cherries.

To flambe pudding: Pour about 2 tablespoons
hot
Cognac over the top. Carefully and immediately ignite it with a match. Blue flames will subside when alcohol has burned off.

Slice the pudding and serve with whipped
cream.

Yields 2 large puddings, serving 8 to 10 each, and 1 small pudding that serves 6 to 8.

PER SERVING: 230 calories, 3
g protein, 44 g carbohydrate, 6 g fat (3 g saturated), 13 mg cholesterol, 153 mg sodium, 3 g fiber.

Maria Cianci writing in the San Francisco Chronicle, 12/16/92.



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