Plum Pudding

My father always requested plum pudding at the holidays. You may delighted to find out that plum pudding has no plums in it. The name was given  to the dish during a time period where raisins or other dried fruit were often known or referred to as plums. Plum pudding is also known as Christmas Pudding. The dish is a steamed or boiled pudding that can be served during the holiday season. 

Nutmeg, raisins, nuts, apples, cinnamon, dates and other ingredients. An English tradition has every person in a household simultaneously hold onto the wooden spoon together to help stir the batter. While stirring they are to make a wish as well. 


The term pudding may be a bit confusing to grasp and understand. In England all desserts are referred to as pudding. In America a pudding is a flavored creamy dessert that is milk based. A Plum Pudding is more like a cake, something like a fruit cake. A plum pudding is not baked but rather boiled or steamed. The cooking process used takes 8 or more hours. 

I know you all must be wondering if plum pudding is for the holidays why celebrate February 12th?? There is no reason that I can find but stirring the plum pudding batter is thought to bring good luck and valentines day many like to get lucky.

Plum Pudding

Each pudding serves 12

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

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.


shared at 
Silver Pennies Sundays

posed of nutmeg, raisins, nuts, apples, cinnamon, dates, and many other ingredients. In England, it is tradition to have every person a household simultaneously hold onto the wooden spoon together to help stir the batter. As they stir it they also have to make a wish!no plums! In the 17th century when it was first created, plums were referred to as raisins or any other type of dried fruits. Plum pudding (aka Christmas pudding) is a steamed or boiled pudding usually served during the holiday season. Plum pudding is composed of nutmeg, raisins, nuts, apples, cinnamon, dates, and many other ingredients. In England, it is tradition to have every person a household simultaneously hold onto the wooden spoon together to help stir the batter. As they stir it they also have to make a wish!