Best 4 Steamed Plum Pudding With Plum Brandy Sauce Recipes

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Indulge in a traditional British dessert with a twist – steamed plum pudding drenched in a luxurious plum brandy sauce. This delectable pudding is a symphony of flavors, a perfect blend of sweet and tangy, with a moist and fluffy texture that will tantalize your taste buds. Accompanying the classic steamed plum pudding are two additional tempting recipes: a scrumptious plum compote that adds a burst of fruity freshness, and a velvety smooth plum brandy sauce that elevates the pudding to a new level of decadence. These recipes are culinary gems, combining the goodness of ripe plums with the warmth of brandy, creating a dessert that is both comforting and sophisticated.

Let's cook with our recipes!

STEAMED PLUM PUDDING



Steamed Plum Pudding image

Spicy slices of this English-inspired dessert are served with hard sauce, made with butter, powdered sugar and a "squeak" of sherry or brandy--if you so desire.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 8

Number Of Ingredients 16

1 cup milk
3 cups soft bread crumbs, (5 slices bread)
1/2 cup shortening, melted
1/2 cup molasses
1/2 cup raisins
1 cup Gold Medal™ all-purpose flour
1/2 cup finely chopped candied citron
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup packed brown sugar or granulated sugar
1/4 cup butter or margarine
1/2 cup half-and-half
1/2 cup light corn syrup

Steps:

  • Generously grease bottom and side of 4-cup heatproof mold. In large bowl, pour milk over bread crumbs. Stir in shortening and molasses until well mixed. Stir in remaining pudding ingredients until well blended. Pour into mold. Cover with foil.
  • Place mold on rack in Dutch oven. Pour in boiling water up to level of rack. Cover and heat to boiling. Keep water boiling over low heat about 3 hours or until toothpick inserted in center comes out clean. (If adding water during steaming is necessary, uncover and quickly add boiling water.)
  • In 1 1/2-quart saucepan, mix all sauce ingredients. Cook over low heat 5 minutes, stirring occasionally.
  • Unmold pudding; cut into slices. Serve warm with sauce.

Nutrition Facts : Calories 700, Carbohydrate 2 g, Cholesterol 990 mg, Fiber 9 g, Protein 6 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 660 mg

NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE



Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 8 servings

Number Of Ingredients 19

1 cup light molasses
3/4 cup melted butter
1/2 cup warm milk
2 eggs, beaten
1 cup all-purpose flour, plus additional for tossing fruit
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 pint candied mixed fruit (or diced dried fruit such as pineapple, pears, apples, and plums)
1 cup raisins
1 1/2 ounces brandy
Holly sprig, for garnish
Hard Sauce, recipe follows
1/4 pound butter
1 cup sugar
1 pinch salt
1 teaspoon vanilla extract
1-ounce brandy or rum

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.

STEAMED PLUM PUDDING WITH PLUM BRANDY SAUCE



Steamed Plum Pudding With Plum Brandy Sauce image

Wonderful, traditional, and comforting dessert! We serve a steamed pudding after Christmas dinner or any time you want to create a warm and cozy atmosphere. Don't skip the hard sauce, it really makes the dessert.

Provided by CaliforniaJan

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

2 1/2 cups plums, canned with juice (2 cans)
1 cup brown sugar, firmly packed
1/2 cup butter, melted
2 eggs
1 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4-1/3 cup cognac
1 cup plum juice
1/3 cup granulated sugar
1 dash ground nutmeg
1 dash ground cinnamon
1 1/2 tablespoons cornstarch
1/4 cup cognac
1 tablespoon fresh lemon juice
1 tablespoon butter

Steps:

  • In a small saucepan simmer the 2 1/2 c plums and juice for 6 - 8 minutes over low-moderate heat. Cool, remove the pits from the plums and discard the pits. Drain the plums, reserving the juice (for the sauce) and chop into 1/4-inch pieces.
  • In a mixing bowl beat the brown sugar and melted butter together. Add the eggs, beating in well and blend in the plums. In another bowl sift together the flour, salt, and soda and add to the plum mixture, stirring gently. Generously butter a 1 1/2 quart mold with a cover. Pour the better into the mold. Cover the mold with the top or foil and place on a rack in a large kettle. Fill the kettle with water to reach halfway up the side of the mold. Cover the kettle and bring to a simmer over low heat. Steam for one hour.
  • Remove the steamed mold from the kettle, uncover and place place in a 400 degree oven for 2 - 3 minutes to dry the top slightly. Cool the pudding for a few minutes unmold onto a warm serving plate.
  • Warm the cognac in a small saucepan. Remove from heat, ignite, and pour over the pudding. Bring the flaming pudding to the table accompanied by plum Brandy Sauce.
  • To prepare the sauce, in a small saucepan combine the 1 cup plum juice, the granulated sugar, nutmeg, cinnamon, and cornstarch. Mix well and bring to a simmer over low heat, stirring constantly until slightly thickened. Remove from heat and blend in cognac, lemon juice and 1 tablespoon butter. Serve warm with plum pudding.
  • Note: This pudding may be prepared 2 - 3 days in advance, wrapped tightly and refrigerated. If this is the case, before serving steam again in the mold for about 1 hour. This is really a delicious and festive holiday dessert -- give it a try!

Nutrition Facts : Calories 355.6, Fat 14.5, SaturatedFat 8.6, Cholesterol 87.2, Sodium 423.3, Carbohydrate 54.5, Fiber 1.2, Sugar 40.1, Protein 3.7

STEAMED PUMPKIN PUDDING WITH BRANDY SAUCE



Steamed Pumpkin Pudding With Brandy Sauce image

I love steamed puddings and have been wanting to try this one...If you don't have a steamed pudding mold, you can substitute a coffee can and use foil for the lid.

Provided by CaliforniaJan

Categories     Dessert

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 14

1/2 cup shortening
1 cup brown sugar, firmly packed
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon powdered ginger
2 eggs, beaten
2/3 cup walnuts, chopped
2 cups flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup canned pumpkin
1/4 cup sour cream

Steps:

  • Cream together the shortening, brown and granulated sugars, salt and spices. Add eggs and beat well. Stir in nuts. Sift flour with baking powder and soda, add alternately with pumpkin and sour cream, mix well. Turn batter into a well greased 2-quart mold and cover tightly with foil or lid.
  • Steam as follows: Set a rack in a large, deep kettle, add water to come halfway up sides of mold (or can). Bring water to a gentle boil, cover the kettle, lower heat, and steam for 2 hours or until a toothpick inserted in the center comes out clean. Be careful to keep water at a very low boil.
  • Let pudding rest for 5 minutes before unmolding on a warm serving plate. Serve hot with brandy sauce.
  • Brandy Sauce: 1 egg; 1/3 cup melted butter; 1 1/2 cup sifted powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon nutmeg; 2 Tablespoons brandy; 1 cup whipped heavy cream.
  • Beat egg until frothy, then beat in melted butter, powdered sugar, vanilla, nutmeg, and brandy. Carefully fold whipped cream into egg and sugar mixture. Chill until serving time, stirring to blend just before serving.

Nutrition Facts : Calories 369.5, Fat 17.9, SaturatedFat 4.2, Cholesterol 44.8, Sodium 389.1, Carbohydrate 48.7, Fiber 1.8, Sugar 27.2, Protein 5.4

Tips:

  • For a richer, more flavorful pudding, use dark brown sugar instead of white sugar.
  • To make sure the pudding is cooked through, insert a toothpick into the center. If it comes out clean, the pudding is done.
  • Let the pudding cool for at least 15 minutes before serving. This will help it to set and firm up.
  • Serve the pudding with your favorite sauce, such as plum brandy sauce, hard sauce, or custard.

Conclusion:

Steamed plum pudding is a delicious and traditional dessert that is perfect for any special occasion. It is relatively easy to make and can be tailored to your own personal taste. With a little planning and effort, you can create a truly memorable dessert that your family and friends will love.

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