Best 3 Quick And Easy Plum Pudding Recipes

Plum pudding is a traditional British dessert that is often served during the winter holidays. It is a rich, moist cake that is made with suet, flour, eggs, sugar, spices, and dried fruit. While plum pudding can be a time-consuming dish to make, there are many quick and easy recipes available that can help you enjoy this classic dessert without all the fuss. These recipes typically use pantry staples and simple techniques, making them perfect for busy cooks or those who are new to baking. With a little planning, you can have a delicious and festive plum pudding on your table in no time.

Here are our top 3 tried and tested recipes!

PLUM PUDDING

Plum Pudding image

Plum pudding can be made anywhere from a few weeks to a year in advance and allowed to ripen in a cool place. It must be steamed 2 hours before serving. Leave it in hot water until ready to serve with hard sauce. This recipe is from "Entertaining," by Martha Stewart.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Serves 10 to 15

Number Of Ingredients 22

Ingredients

1/2 pound dried currants, plumped with 2 tablespoons cognac and enough hot water to cover
1/2 pound dried raisins, finely cut
1/4 pound candied kumquats, finely diced
1/4 pound glazed orange peel, finely diced
1/4 pound glazed lemon peel, finely diced
1/4 pound citron, finely diced
1/2 pound walnuts, finely chopped
1 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon mace
1/2 pound ground suet
3 slices thin-sliced bread, soaked in 1/2 cup apple juice
1 cup dark brown sugar
3 eggs, beaten
1/3 cup black currant jam or preserves
1/4 cup brandy or cognac
1 teaspoon sugar
1/2 cup cognac
Hard Sauce, for serving (optional)

Steps:

Oil a 2-quart steamer mold or pottery bowl very well with vegetable oil and let it stand as you make the pudding.
Combine the fruits and nuts in a large bowl. Sift flour, baking soda, salt, and spices into the fruit and nuts. Add the suet, bread, brown sugar, eggs, and jam and blend well. Beat with a wooden spoon to lighten the mixture. Pour into mold. Cover with circle or parchment paper and put on a rack in a large kettle with enough water to come halfway up the sides. Cover and keep water boiling, replenishing as necessary. Steam for 6 hours.
Uncover pudding and pour brandy over it; put a piece of waxed paper over pudding; replace parchment and set in a cool place or on low shelf of refrigerator to ripen.
To serve, steam for 2 more hours and invert on a serving platter. Add the 1 teaspoon sugar to the cognac, heat, pour over warm pudding, and flame with a match. Serve with hard sauce.

PLUM PUDDING

Plum Pudding image

Provided by Food Network

Categories dessert

Time 4h30m

Yield approximately 10 to 12 serving

Number Of Ingredients 15

Ingredients

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.

PLUM PUDDING

Plum Pudding image

An old fashioned plum pudding that was passed down to me from my grandmother, with a modification of using baking mix instead of making the top from scratch. I serve it with ice cream or what I call a Dip made from milk and flavored to taste with cinnamon and vanilla. I let each individual pour on the amount of dip they would like from a small pitcher.

Provided by domestic engineer

Categories Desserts Cobbler Recipes

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

12 plums, pitted and halved
1 cup white sugar
½ cup water
2 tablespoons tapioca
½ teaspoon ground cinnamon
2 ¼ cups all-purpose baking mix
3 tablespoons white sugar
⅔ cup milk
3 tablespoons margarine, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.)
Raise oven temperature to 450 degrees F (230 degrees C).
In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.

Nutrition Facts : Calories 468 calories, Carbohydrate 86.1 g, Cholesterol 2.2 mg, Fat 13 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 640.7 mg, Sugar 54.8 g

Tips:

Use ripe, juicy plums. This will ensure that your pudding is flavorful and moist.
Don't overcook the plums. They should be soft but still hold their shape.
Use a heavy-bottomed saucepan. This will help to prevent the pudding from burning.
Stir the pudding constantly. This will help to prevent it from sticking to the bottom of the pan.
Let the pudding cool slightly before serving. This will make it easier to handle and serve.

Conclusion:

Plum pudding is a delicious and classic dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With a little bit of effort, you can create a plum pudding that will impress your friends and family.