Best 7 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.

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.

CARROT PLUM PUDDING WITH HARD SAUCE

Steps:

• Combine all dry ingredients in bowl.
• Toss raisins and walnuts into flour mixture.
• Break eggs into a large bowl.
• Beat well.
• Gradually add melted butter, continueing to beat.
• Stir in flour mixture, grated carrots, and grated potatoes.
• Pour into well greased 6 cup pudding mold or large heat-proof bowl.
• Cover tightly with a double layer of foil, securing with a string.
• Place on wire rack in the bottom of a deep pot or canning kettle.
• Add boiling water to the pot until it reaches half way up the side of the mold.
• Steam over low heat for 2 to 2 1/2 hours, until tester inserted into pudding comes out clean and top of pudding is firm to the touch.
• Check water level in pot occasionally, adding more boiling water if needed.
• Remove foil from mold.
• Let pudding rest in pan for 10 minutes before turning out onto a wire rack.
• When completely cool, wrap in foil and store in refrigerator for up to 2 weeks or in freezer.
• If frozen, let thaw before heating.
• To reheat, return pudding to mold, cover and steam for about 1 hour or until heated through.
• Serve warm with hard sauce.
• For hard sauce:.
• Thoroughly Cream butter and sifted confectioners sugar together.
• Add 1-2 teaspoons vanilla (or rum or brandy) and beat well.
• Spread in 8x8" pan and place in refrigerator to harden.
• Cut into small squares to serve on warm slices of the pudding.
• The hard sauce could also be chilled in individual butter molds; or a bowl to be spooned onto the pudding in lumps.
• Note: For a dramatic entrance, just before serving, I soak a few sugar cubes in almond extract. Then I place them together on top the pudding, light them with a match, turn out all the lights, and deliver the flaming pudding to the table (usually accompanied by a Happy Birthday song to Jesus).

A SMALL PLUM PUDDING

Steps:

• Mix brown sugar, bread crumbs, eggs and soft butter well.
• Add remaining ingredients one by one, mixing well after each addition.
• Tie up in a clean new buttered and floured pudding cloth OR place into buttered pudding mold(s) with cloth tied over top.
• Boil (in a cloth) OR steam (in molds). Original recipe, four times this size, was to boil for four hours. Time should be shorter for a smaller amount.
• Serve with Brandy Sauce.

MARILLA'S PLUM PUDDING - ANNE OF GREEN GABLES

Steps:

• Equipment You Will Need:.
• 1 quart bowl or pudding mould.
• extra sugar for sprinkling.
• knife for chopping.
• cutting board.
• extra flour for sprinkling.
• large mixing bowl.
• measuring cups.
• measuring spoons.
• pastry blender.
• wooden spoon.
• small saucepan.
• small bowl.
• large pot with lid.
• aluminum foil.
• string.
• *canning rack.
• toothpicks.
• oven mitts.
• * You can use a mason-jar ring or a hollowed out tuna fish can.
• Directions:.
• Grease the inside of the pudding mould or bowl, then sprinkle it with a bit of extra sugar. Shake the mould until the inside surface is covered with sugar.
• Chop the raisins and currants with the knife. Sprinkle them with a little of the extra flour and set them aside.
• Measure out the flour, sugar, bread crumbs, baking powder, salt, cinnamon and nutmeg into the large bowl. Mix with the wooden spoon.
• With the pastry blender, cut in the butter until the mixture looks like course bread crumbs.
• Add the chopped raisins, currants, and walnuts to the flour mixture. Mix with the wooden spoon.
• Pour 1/2 cup milk into the small saucepan and place it over low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
• Break the egg into the small bowl. Then add it to the fruit and flour mixture. Add the hot milk and molasses. With the wooden spoon mix everything well.
• Spoon the mixture into the pudding mould or bowl. Make a cover for the mould with 2 layers of aluminum foil and butter the side of the foil next to the pudding. Tie string around the foil cover to keep it tight.
• Set the canning rack in the large pot. Set the covered pudding on top. Carefully pour some boiling water down the side of the large pot until it comes half way up the pudding mould.
• Set the large pot over high heat until the water boils. Turn the heat down to medium low and put the lid on. (If needed, add more water during the cooking.).
• Steam the pudding for 3 hours. Insert a clean toothpick into the centre of the pudding (right through the foil). If it comes out clean, the pudding is done. If pudding clings to the toothpick, check again in 15 minutes.
• When the pudding is done, use oven mitts to remove it from the large pot. Remove the foil and let the pudding stand for 10 minutes.
• Turn the pudding upside-down onto a warm platter. Serve it with Caramel Pudding Sauce.

ENGLISH PLUM PUDDING

Steps:

• Sift first five ingredients together; stir in fruit.
• Soak crumbs in milk for ten minutes.
• Beat eggs and sugar together until lemon-colored; add suet and soaked crumbs and stir into flour-fruit mixture.
• Add brandy and mix well.
• Pour into greased molds, cover tightly and steam 3 to 4 hours (depending on the size of molds used) OR tie in a large piece of heavy muslin, heavily buttered and floured, allowing plenty of space for expansion.
• Place in a large kettle of boiling water with rack in bottom to hold pudding off the bottom.
• Boil 3 to 4 hours, replacing water as necessary.

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.