PIRATE'S PLUM PUDDING
This recipe has been in my family since as long as I can remember. We have it every year for Christmas Dinner. The original recipe comes from the Welsh side of my family. It's a very black plum pudding in the oldest tradition. It has everything but the kitchen sink in it, as well as a lot of rum. It's rumoured there are pirates in the Welsh side of my ancestry, which might explain the rum. Start the puddings about 2 weeks before Christmas as it needs to age and mellow. Some people say you should start your pudding 3 months before, but I think that's a bit extreme. It makes two puddings, one for Christmas and one for New Years' Day. -- Yo, ho, ho, and a Merry Christmas!
Provided by BusyElf98005
Categories Dessert
Time 11h
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- The night before stirring up the pudding, combine the candied fruit, nuts, raisins, currants, dates, dates/dried fruits, lemon peel and orange peel.
- Pour 1/2 cup rum over the top of the mixture. Cover and let it soak overnight.
- Add apple, carrot, beef suet, flour, bread crumbs, brown sugar, soda, cinnamon, mace, cardamom, and allspice.
- Mix the ingredients thoroughly.
- Whisk together the eggs, fruit juice and 1/4 cup rum in a small bowl. Pour over the fruit/flour mixture, and mix lightly until all ingredients are moistened.
- Spoon into two buttered pudding molds. Cover top of each pudding with buttered foil.
- Cover top of each pudding mold with a cloth dish towel. Tie the cloth tightly to the top using a loop of kitchen twine.
- Place puddings in steamers and steam for 6 hours.
- Remove from steamers and store in a cool place until Christmas Day or New Years' Day.
- Return the pudding to the steamer and steam for 2 hours more.
- To make hard sauce, combined butter, powdered sugar, vanilla extract, and 2 tablespoons rum to make a thick paste. Chill 1 hour.
- Form the hard sauce into a two balls (one for each pudding) and wrap in waxed paper and store in refrigerator until ready to serve the pudding.
- To serve the pudding, place the hard sauce ball on the pudding, and stick the holly sprig through it to anchor it to the top of the pudding.
- Pour warm 2 tbsp rum over the pudding, and touch the surface with a lighted match to flame the pudding. Carry it flaming to the table while everyone cheers.
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Jade Breckenridge
[email protected]This pudding took forever to make, and it wasn't even worth it in the end.
olsi latifaj
[email protected]I followed the recipe exactly, but my pudding didn't turn out as moist as I expected.
sadman siam
[email protected]The pudding was a bit too dense for my taste, but the flavor was still good.
Bithe Islam
[email protected]I've never made plum pudding before, but this recipe was easy to follow and the pudding turned out great. It was a big hit with my family and friends.
Isaya Mabanda
[email protected]I made this for my family and they all loved it! The pudding was rich and decadent, and the molasses gave it a lovely caramel flavor.
peacemaker masvingise
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The pudding is incredibly moist and flavorful, and it's sure to impress your guests.
Mahamd Xoshnaw
[email protected]Followed the recipe exactly and the pudding turned out perfectly. Definitely a keeper!
Callistus Stephen
[email protected]This pudding was a hit at my holiday party! Everyone loved the unique flavor and the festive presentation. Thanks for sharing this recipe!
IRELAND Ashbourne
[email protected]I'm not usually a fan of plum pudding, but this recipe changed my mind. It was moist and flavorful, with just the right amount of sweetness. I'll definitely be making this again!
Nyeko Charles Dickens
[email protected]Wow! This is the best plum pudding I've ever had. The aroma filling my kitchen was intoxicating.
Raju Bahadur
[email protected]This was an absolute delight! The flavors were so rich and complex, and the texture was perfect. I especially loved the use of molasses and spices. It really gave the pudding a deep, warm flavor.