Plum Pudding Recipe
Make this decadent dessert for your next Christmas gathering.
- Excerpted from A Greener Christmas
E-mail This Page to Your Friendsx
A link to %this page% was e-mailed
Early November is an ideal time to make a plum pudding, as its flavor matures and improves with age. Plum puddings are traditionally set alight before being served — heat a saucepan, add two tablespoons of brandy, immediately light the brandy with a match, pour it over the pudding and serve. This quantity makes three 3-pound puddings, which must be steamed for a total of eight hours.
1 cup self-rising flour
1 tsp. grated nutmeg
1-1/2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
6 packed cups fresh white breadcrumbs
10 oz. lard
1/2 cup dark brown sugar
1 lb. currants
2 lb. raisins
1 lb. golden raisins
1/2 cup candied citron
1/2 cup sliced almonds
1 large cooking apple, grated
1 carrot, grated
juice and zest of 1 orange
2 cups stout, ale or milk
a little brandy for lighting the pudding
1. Sift the flour and spices into a large bowl. Add all the remaining dry ingredients, the apple and carrot, and mix well.
2. Mix the eggs into the mixture, one at a time. Add the orange juice and rind. Stir well.
3. Add the stout, ale or milk and mix thoroughly. Cut three circles of wax paper that will fit inside the rims of the pudding basins, then butter the insides of the basins.
4. Decant the mix into the basins, packing it down.
5. Cover with paper and some tin foil. Secure with string tied into a handle. Steam in stages of two hours, if you wish.
Excerpted from A Greener Christmas
© Dorling Kindersley Limited 2008
Serve your guests a delectable bread pudding filled with orange and cranberries and topped with warm salted caramel sauce.
If planning the menu is what's holding you back from hosting a dinner party, don't fret. We have fabulous recipe choices right...
Layers of vanilla pudding, banana slices and wafers combine to create a miniature Southern staple.