Best 2 Superb English Plum Pudding Recipes

When the holidays approach, there is one dessert that is sure to bring joy to any table: the superb English plum pudding. This traditional dish has been enjoyed for centuries, and its rich, fruity flavor and moist texture make it a perfect way to end a festive meal. Whether you are a seasoned baker or just starting out, this guide will provide you with all the information you need to create a superb English plum pudding that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SUPERB ENGLISH PLUM PUDDING

Superb English Plum Pudding image

This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.

Provided by James Beard

Categories Cake Egg Fruit Dessert Bake Marinate Steam Christmas Currant Raisin Spice Cognac/Armagnac Port Sherry Winter House & Garden Peanut Free Tree Nut Free Soy Free

Yield Each pudding serves 12

Number Of Ingredients 22

Ingredients

Fruit Mixture (To be made 4 days ahead)
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet - powdery fine
1 1/4 cups cognac
Pudding
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac

Steps:

Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

ENGLISH PLUM PUDDING

English Plum Pudding image

A very traditional recipe imported by our first settlers from England. Just lovely garnished with hard sauce. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Dessert

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

2 cups flour
3 teaspoons salt
4 teaspoons baking powder
4 teaspoons ground nutmeg
4 teaspoons ginger
1 lb currants
1 lb raisins
1/2 lb citron, shredded
4 apples, peeled and chopped
2 cups soft breadcrumbs (Panko)
2 cups milk
8 eggs
2 cups sugar
1 lb suet, ground
1 cup brandy

Steps:

Sift first five ingredients together; stir in fruit.
Soak crumbs in milk for ten minutes.
Beat eggs and sugar together until lemon-colored; add suet and soaked crumbs and stir into flour-fruit mixture.
Add brandy and mix well.
Pour into greased molds, cover tightly and steam 3 to 4 hours (depending on the size of molds used) OR tie in a large piece of heavy muslin, heavily buttered and floured, allowing plenty of space for expansion.
Place in a large kettle of boiling water with rack in bottom to hold pudding off the bottom.
Boil 3 to 4 hours, replacing water as necessary.

Nutrition Facts : Calories 929.4, Fat 41.5, SaturatedFat 22.1, Cholesterol 172.5, Sodium 831.3, Carbohydrate 120.7, Fiber 6, Sugar 86.8, Protein 11.8

Tips:

To ensure an evenly cooked pudding, use a deep, round baking dish that allows the pudding to rise properly.
Cover the pudding tightly with a double layer of parchment paper and aluminum foil to prevent condensation from dripping onto the pudding.
For a richer flavor, use dark brown sugar instead of granulated sugar.
If you don't have mixed spice, you can make your own by combining equal parts ground cinnamon, nutmeg, ginger, and cloves.
To test if the pudding is done, insert a skewer into the center. If it comes out clean, the pudding is ready.
Let the pudding cool completely before serving. This will allow the flavors to meld and the pudding to set.
Serve the pudding with a dollop of whipped cream, custard, or brandy sauce.

Conclusion:

English plum pudding is a classic dessert that is perfect for any special occasion. With its rich, flavorful ingredients and moist, dense texture, this pudding is sure to be a hit with everyone at your table. Follow these tips and you'll be able to make a perfect plum pudding that your friends and family will love.