Plum Pudding
Plum Pudding requires about 4 hours and 30 minutes from start to finish. One serving contains 459 calories, 5g of protein, and 24g of fat. For 84 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. 7 people have tried and liked this recipe. It is brought to you by Foodnetwork. Not a lot of people really liked this side dish. A mixture of suet, brown sugar, molasses, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a rather bad spoonacular score of 21%. Try Plum & almond pudding, Baked Plum Pudding, and Pirate's Plum Pudding for similar recipes.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 240 minutes
Ingredients:
1 cup soft bread crumbs
1/2 cup brown sugar
1/4 cup butter
1 tablespoon dark rum
3 eggs, separated
1 cup flour
1/4 cup candied lemon peel, finely chopped
1/4 cup molasses
1 cup powdered sugar
1 cup prune pulp
1 cup uncooked chopped prunes
1/2 teaspoon each salt, baking soda, nutmeg, cinnamon, cloves, and allspice
1 cup chopped suet
1/2 teaspoon vanilla extract
Equipment:
aluminum foil
hand mixer
Cooking instruction summary:
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.
Step by step:
1. Sift together the flour, salt, baking soda and spices.
2. 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.
3. Serve hot with hard sauce. If you are not serving the pudding immediately, store in the refrigerator soaking in 1 ounce of brandy.
4. Add 1 ounce each week.
5. Serve with warmed Hard Sauce.
6. Cream the butter in an electric mixer until pale in color.
7. Add the sugar and mix well.
8. Add the flavorings and mix in then adjust, to taste.
Nutrition Information:
covered percent of daily need
