Best 6 Mas English Plum Pudding Recipes

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**A Journey Through Delectable Plum Pudding Recipes: A Culinary Exploration of a Timeless Classic**

Plum pudding, a culinary masterpiece steeped in tradition and delectable flavors, has graced dinner tables for centuries. This quintessential English dessert, also known as Christmas pudding, embodies the spirit of festivity and indulgence. Our article presents a tantalizing collection of plum pudding recipes that cater to diverse tastes and preferences. From the classic recipe that adheres to time-honored methods to exciting variations that introduce contemporary twists, our selection promises an unforgettable pudding experience.

**1. Traditional English Plum Pudding:**

This recipe takes you back to the roots of plum pudding, showcasing the authentic flavors and techniques that have made it a beloved dessert. With a combination of dried fruits, suet, spices, and molasses, this classic pudding exudes warmth and nostalgia.

**2. Brandy Butter Plum Pudding:**

For those who appreciate a touch of elegance and indulgence, the brandy butter plum pudding is a delightful choice. This recipe incorporates a velvety brandy butter sauce, adding a boozy and luscious dimension to the traditional pudding.

**3. Chocolate Plum Pudding:**

Chocolate lovers, rejoice! This recipe seamlessly blends the richness of chocolate with the traditional plum pudding flavors. Expect a decadent and visually stunning dessert that will satisfy your sweet cravings.

**4. Gluten-Free Plum Pudding:**

Catering to dietary restrictions, this gluten-free plum pudding ensures that everyone can enjoy this festive treat. With alternative ingredients that maintain the classic taste and texture, this recipe offers a delicious and inclusive option.

**5. Vegan Plum Pudding:**

For those following a vegan lifestyle, this recipe reimagines the classic plum pudding using plant-based ingredients. With a combination of fruits, nuts, and spices, this pudding delivers a satisfying and flavorful dessert experience.

**6. Mini Plum Puddings:**

If you prefer individual servings or desire a playful presentation, these mini plum puddings are perfect. They offer the same delectable flavors of the traditional pudding in bite-sized portions, making them ideal for parties or as delightful gifts.

**7. Plum Pudding with Hard Sauce:**

This recipe pairs the traditional plum pudding with a creamy and rich hard sauce, creating a harmonious balance of flavors. The hard sauce adds a touch of sweetness and complements the warm spices of the pudding.

**8. Spiced Plum Pudding:**

For those who love bold and aromatic flavors, this spiced plum pudding amplifies the traditional recipe with an array of warming spices. Expect a symphony of flavors that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

CHRISTMAS PLUM PUDDING



Christmas Plum Pudding image

This is a fairly basic British Christmas plum pudding recipe but unlike other recipes it can actually have plums in it. Unfortunately the ingredient list is so long, it isn't easy to make it in less than industrial quantities! You can substitute a mixture of fresh and dried apricots, peaches, etc. for the plums and milk for the ale if you wish. Serve with brandy or rum butter.

Provided by HEATHER.WRAY

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 5h30m

Yield 20

Number Of Ingredients 21

1 cup whole wheat flour
2 ½ cups fresh bread crumbs
4 ounces shredded suet
3 eggs, beaten
1 small carrot, grated
1 apple - peeled, cored and shredded
½ cup dark brown sugar
½ cup chopped blanched almonds
2 ounces preserved stem ginger in syrup, chopped
⅛ cup ground almonds
½ cup chopped walnuts
⅜ cup halved candied cherries
⅓ cup raisins
⅜ cup dried currants
⅜ cup golden raisins
4 ounces candied mixed fruit peel, chopped
4 plums, pitted and chopped
1 lemon, juiced and zested
1 ½ teaspoons mixed spice
¾ teaspoon baking powder
½ cup ale

Steps:

  • In a large bowl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched almonds, stem ginger, ground almonds, cherries, raisins, currants, golden raisins, mixed peel, plums, lemon juice and zest, mixed spice, baking powder and ale. Let each family member take a turn stirring and make a wish. If you have used more dry fruit than fresh, add a little extra ale to make the mixture less stiff.
  • Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full. Cover tightly with greased waxed paper, then foil; secure with string. Stand pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin. Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.
  • If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil and store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, reheat by steaming 2 to 3 hours.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 32 g, Cholesterol 31.8 mg, Fat 10.4 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 69.4 mg, Sugar 14.8 g

PLUM PUDDING



Plum Pudding image

Provided by Food Network

Categories     dessert

Time 4h30m

Yield approximately 10 to 12 serving

Number Of Ingredients 15

1 cup flour
1/2 teaspoon each salt, baking soda, nutmeg, cinnamon, cloves, and allspice
1 cup soft bread crumbs
1 cup chopped suet
1 cup prune pulp
1/2 cup brown sugar
1 cup uncooked chopped prunes
1/4 cup candied lemon peel, finely chopped
1/4 cup molasses
3 eggs, separated
Hard Sauce, recipe follows
1/4 cup butter
1 cup powdered sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract

Steps:

  • Sift together the flour, salt, baking soda and spices. Mix together the rest of the ingredients, except the egg whites, adding just the yolks. Whip the egg whites until stiff and fold into the batter. Grease a pudding mold dredged with sugar and pour in batter. Cover the mold with its lid or cover tightly with foil. Steam for 3 to 4 hours, depending on the size of your mold. Serve hot with hard sauce. If you are not serving the pudding immediately, store in the refrigerator soaking in 1 ounce of brandy. Add 1 ounce each week.
  • Serve with warmed Hard Sauce.
  • Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste.

ENGLISH PLUM PUDDING



English Plum Pudding image

A very traditional recipe imported by our first settlers from England. Just lovely garnished with hard sauce. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Dessert

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups flour
3 teaspoons salt
4 teaspoons baking powder
4 teaspoons ground nutmeg
4 teaspoons ginger
1 lb currants
1 lb raisins
1/2 lb citron, shredded
4 apples, peeled and chopped
2 cups soft breadcrumbs (Panko)
2 cups milk
8 eggs
2 cups sugar
1 lb suet, ground
1 cup brandy

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.

Nutrition Facts : Calories 929.4, Fat 41.5, SaturatedFat 22.1, Cholesterol 172.5, Sodium 831.3, Carbohydrate 120.7, Fiber 6, Sugar 86.8, Protein 11.8

MA'S ENGLISH PLUM PUDDING



Ma's English Plum Pudding image

This recipe has been handed down from my Great-grandmother and before.

Provided by Denise Senecal

Categories     Puddings

Time 4h30m

Number Of Ingredients 32

3 c flour
1 tsp salt
3/4 tsp baking soda
1 tsp salt
1/4 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp mace
1 tsp cinnamon
SIFT TOGETHER AND LET STAND OVERNIGHT
1/2 lb brown sugar, firmly packed
1 lb raisins
1/2 lb dried currants
1/2 lb candied citron
1/2 lb candied lemon peel
1/2 lb candied orange peel
1/2 lb walnut pieces
CHOP FRUIT AND WALNUTS, MIX TOGETHER WITH SUGAR, STIR INTO FLOUR MIXTURE
1/4 c hot milk
1/2 c fine bread crumbs
POUR MILK OVER BREAD CRUMBS AND LET STAND 10 MINUTES
1 c sugar
4 eggs, separated
BEAT SUGAR WITH EGG YOLKS UNTIL LIGHT AND FLUFFY
1/2 lb suet (shortening/butter)
ADD SHORTENING AND BREAD CRUMB MIXTURE TO YOLK MIXTURE. STIR INTO FLOUR-FRUIT MIXTURE.
1/4 c juice (lemon or orange)
1/2 c jelly (currant or marmalade)
ADD JUICE AND JELLY TO MIXTURE AND BEAT THOROUGHLY
FOLD IN STIFFLY BEATEN EGG WHITES
FILL (LARGE OR 2-3 SMALL) GREASED MOLD 2/3 FULL
COVER TIGHTLY AND STEAM FOR APPROXIMATELY 3 1/2 HOURS.
SERVE WITH MAPLE HARD SAUCE

Steps:

  • 1. MAPLE HARD SAUCE
  • 2. 1 lb. (2 cups) maple sugar (not syrup) 1/2 cup butter (or margarine) 1/2 cup walnuts (optional)
  • 3. Cream butter until very soft. Stir in maple sugar and walnuts. Serve warm enough to soften. May add cream or milk and more sugar to make more sauce.

SUPERB ENGLISH PLUM PUDDING



Superb English Plum Pudding image

This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.

Provided by James Beard

Categories     Cake     Egg     Fruit     Dessert     Bake     Marinate     Steam     Christmas     Currant     Raisin     Spice     Cognac/Armagnac     Port     Sherry     Winter     House & Garden     Peanut Free     Tree Nut Free     Soy Free

Yield Each pudding serves 12

Number Of Ingredients 22

Fruit Mixture (To be made 4 days ahead)
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet - powdery fine
1 1/4 cups cognac
Pudding
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac

Steps:

  • Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
  • Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
  • To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

TINY TIM'S PLUM PUDDING



Tiny Tim's Plum Pudding image

In A Christmas Carol, everyone claps for plum pudding. Our family has made this pudding our own tradition, and it really is something to clap for. -Ruthanne Karel, Hudsonville, Michigan

Provided by Taste of Home

Categories     Desserts

Time 2h30m

Yield 12 servings (1-1/2 cups sauce).

Number Of Ingredients 20

1/2 cup butter, softened
3/4 cup packed brown sugar
3 large eggs, room temperature
3/4 cup dry bread crumbs
1/2 cup all-purpose flour
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 cans (15 ounces each) plums, drained, pitted and chopped
1-3/4 cups chopped dates
1 cup golden raisins
1 cup shredded carrots
1/2 cup dried currants
HARD SAUCE:
1/2 cup butter, softened
3 cups confectioners' sugar
1/4 cup dark rum or orange juice

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.

Nutrition Facts : Calories 550 calories, Fat 17g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 292mg sodium, Carbohydrate 98g carbohydrate (80g sugars, Fiber 5g fiber), Protein 5g protein.

Tips:

  • Use fresh, ripe plums. This will ensure that your pudding has the best flavor and texture.
  • Don't over mix the batter. Over mixing can make the pudding tough.
  • Let the pudding rest before serving. This will allow the flavors to meld and the pudding to set.
  • Serve the pudding with your favorite sauce or topping. Some popular options include hard sauce, brandy sauce, and whipped cream.

Conclusion:

Plum pudding is a delicious and festive dessert that is perfect for any occasion. With its rich, fruity flavor and moist, tender texture, it is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this classic English plum pudding a try. You won't be disappointed!

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