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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MGAK 44
[email protected]I be makin' this recipe for me next potluck. I be sure it'll be a hit!
P H
[email protected]Avast ye! This pudding be not worth the effort. It be dry and bland, and it be a waste of good ingredients.
Kemaya WILSON
[email protected]This recipe be a bit too expensive for me taste. I'll be lookin' for somethin' that be more budget-friendly.
Bishal Muri Magar
[email protected]I be havin' a hard time findin' the right kind of rum for this recipe. Be there any other kind I can use?
Royce Kingston
[email protected]Aye, this be a mighty fine recipe. I'll be makin' it again for me next feast.
Aaban Abbasi
[email protected]This be a fine recipe, but it be a bit too spicy for me taste. I'll be tryin' it again with less pepper next time.
Rimsha Jutt
[email protected]Ahoy there! Just wanted to say that I be allergic to nuts. Be there any way to make this recipe without them?
Robi khan
[email protected]This recipe be a bit too time-consuming for me taste. I be lookin' for somethin' that be quicker to make.
Helen Ngozi Ossai
[email protected]I be havin' a hard time findin' some of the ingredients for this recipe. Be there any substitutes ye can recommend?
Deep Stha
[email protected]Avast ye! This pudding be not worth the effort. It be dry and bland, and it be a waste of good ingredients.
John Stooksbury
[email protected]This recipe be a bit too sweet for me taste, but it be still a solid choice. I'll be tryin' it again with less sugar next time.
Yolanda Canizales
[email protected]I be a novice in the kitchen, but even I could make this pudding. It be simple to follow, and the result be mighty tasty.
Okekek Esther
[email protected]Aye, this be a fine recipe. I made it for me parrot, and he gobbled it up. He be a picky eater, so that be sayin' somethin'.
Man Manshad
[email protected]Ahoy there! Just wanted to say that this recipe be a keeper. The pudding turned out perfect, and it was a hit with me crew. Thanks for sharin' it!
Shonna Robinson
[email protected]Arr, matey! This pirates' plum pudding be a treasure worth findin'. It be easy to make, and the taste be shiver-me-timbers delicious. I'll be makin' this again for sure.