Best 4 Mincemeat Plum Pudding Recipes
In search of a traditional and delectable dessert with a unique twist? Look no further than our mincemeat plum pudding. This festive dish, steeped in British culinary history, is a true delight for the senses. Made with a combination of dried fruits, spices, and suet, this rich and flavorful pudding is sure to impress your family and friends. Our collection of mincemeat plum pudding recipes offers a variety of options, from classic to contemporary, ensuring that there's something for every palate. Whether you prefer a traditional steamed pudding or a modern baked version, our recipes have you covered. Indulge in the timeless flavors of this beloved dessert and create a memorable holiday experience.
Let's cook with our recipes!
STEAMED CHRISTMAS PUDDING
The variations on this are endless because the filling can be any combination of mincemeat, pumpkin and/or cranberry sauce, but here's my favorite combination.
Provided by Leeza
Categories Fruits and Vegetables Vegetables Squash
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
- In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
- Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
- Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
- Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 65.1 g, Cholesterol 105 mg, Fat 23.4 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 14.2 g, Sodium 497.9 mg, Sugar 43.7 g
MINCEMEAT
Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.
Provided by Ita
Categories World Cuisine Recipes European UK and Ireland English
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
- Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
- Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
- Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g
PLUM PUDDING
Provided by Food Network
Categories dessert
Time 4h30m
Yield approximately 10 to 12 serving
Number Of Ingredients 15
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.
PLUM PUDDING
A traditional, long-life Christmas plum pudding that's deliciously dark, rich and fruity
Provided by Jeni Wright
Categories Dessert, Dinner, Lunch
Time 8h
Number Of Ingredients 16
Steps:
- Stir the flour, spice, suet, breadcrumbs and sugar in a large bowl. Tip in the fruit, peel, cherries (if using) and carrot, then stir well to mix. Add the remaining ingredients and beat until thoroughly combined.
- Spoon the mixture into a buttered 1.2 litre pudding bowl (with a buttered disc of greaseproof paper in the bottom) and press down well, leaving room for the pudding to rise a little during steaming. Cover with a circle of buttered greaseproof paper, then cover with pudding cloth or foil and tie securely with string.
- Stand the bowl on an upturned saucer in a saucepan and half fill with boiling water. Cover tightly and steam for 8 hours, topping up the water as necessary. Leave to cool in the pan.
- Remove the pudding from the pan and discard the cloth or foil and paper. Then cover with fresh greaseproof paper and cloth. Store your pudding in a cool, dry place until required - you can feed it with a few tablespoons of brandy once in a while. Before serving, steam again for 2-3 hours.
Nutrition Facts : Calories 481 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 19.5 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.45 milligram of sodium
Tips:
- Use a variety of dried fruits: You can use a mix of raisins, currants, sultanas, and chopped apricots or cherries. This will give your mincemeat a more complex flavor and texture.
- Don't overcook the mincemeat: Overcooked mincemeat will be dry and tough. Cook it for just long enough to soften the fruit and spices.
- Let the mincemeat mature: Mincemeat will taste even better if you let it mature for a few weeks before using it. Store it in a cool, dark place.
- Use a good quality brandy: The brandy in the mincemeat will add flavor and richness. Don't use a cheap brandy, as it will ruin the flavor of the mincemeat.
- Make sure the pudding is well-steamed: The pudding should be steamed for at least 2 hours, or until it is cooked through. If it is not cooked through, it will be dense and heavy.
Conclusion:
Mincemeat plum pudding is a delicious and traditional Christmas dessert. It is easy to make and can be enjoyed by people of all ages. If you are looking for a festive and flavorful dessert to serve at your next holiday gathering, mincemeat plum pudding is a great option.
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