Custard and Pudding, Misc Desserts

Plum Pudding

  • 1 cup Ground suet
  • 3/4 cup Apples, peeled and minced
  • 3/4 cup Fine bread crumbs
  • 3/4 cup Flour
  • 1/4 teaspoon Mace
  • 3/4 teaspoon Nutmeg
  • 1/4 teaspoon Salt
  • 1 cup Raisins
  • 1 cup Currants
  • 1 cup Brown sugar
  • 1/2 cup Brandy
  • 4 Eggs, well beaten
  • 1/2 cup Candied orange peel

    • Whether it is called "Plum Pudding", or"Christmas Pudding", this traditional Christmas dessert find its roots in a medieval harvest dish, a unsweetened wheat stew called "frumenty". It can be tracedback even farther to Scandinavian and Russian preparations. Gradually, beef broth was added along with brown bread for thickening, spices and dried fruits likeraisins and currants added interest. According to English tradition, it should be prepared on "Stir Up Sunday", the first Sunday of Advent and everyone in the household from the babe-in-arms to the oldest member should take a turn at the mixing. This is an adaptation of a recipedating back to 1845.

    Mix all ingredients except eggs and brandy until well blended, use your hands if necessary. Stir in eggs, and brandy. Pour into lightly greased pudding mold or basin (or a coffeetin) and cover top with a piece of greased foil and clean cloth. Tie coverings,tightly and leave strings to assist in removing from pot later. Place on rack in pot with boiling water 2/3 way up the side of the basin. Boil gently for 3 to 3-1/2 hours. Remove carefully from cooled water, using strings. Cool completely and store in cool place (or the refrigerator) until Christmas. To serve, reheat unmolded pudding by steaming or wrap in foil and reheat gently in oven. Invert onto serving plattter; set aflame, if desired, with brandy. Put a piece of holly on top. Serve with whipped cream or brandied hard sauce.

    Makes 8 to 10 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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