Celebrated on February 13th, National Plum Pudding Day is a day to learn more about this delicious dessert. A favorite dessert my dad had was that of plum pudding. My grandmother would often make it for him as a surprise. As a kid I could never understand what the fuss was all about. My grandmother made many delicious goodies but to daddy it was the plum pudding.
If you have never seen or tasted plum pudding it is a round , thick, sweet and delicious. Centuries ago it was a treat that kings and queens would dine on. The coffee cans that grandmother collected in preperation for her baking time was only the start of plum pudding.
* Six (6) candied and sliced pineapple rings
* 1 lb. whole candied cherries
* 1 lb. raisins, dark and golden mixed
* 1 lb. dates, pitted and chopped
* 1 cup chopped citron
* 1/2 cup each chopped, candied orange and lemon peel
Put the prepared fruit into a large bowl.
* 2 cups sifted flour
* 1/2 cup white sugar
* 2 teaspoons cinnamon
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 1/2 teaspoon allspice
* 1/2 teaspoon cloves
Sprinkle 1/2 cup of the flour over the fruit and set aside. In a second bowl, sift the rest of the flour together with the soda, salt and spices, and set aside.
* Three (3) eggs
* Juice of one lemon
* 1-3/4 cups buttermilk
* 1/2 cup oil
* 1/4 cup orange juice
* 1/4 cup brandy
Beat the eggs. Then add the buttermilk and remaining ingredients to the egg mixture, and mix together well. Now blend the liquid mixture with the flour mixture until it forms a batter.
Pour the batter into the large bowl containing your fruit. Use a wooden spoon to stir and mix well, making sure the fruit is well-covered with batter. (now here is something that I will never forget grandma using all those coffee cans) Grease 1 lb coffee cans and pour the mixture into each until they are about 3/4 full. Cover each one securely with foil, and place in a pot or steamer. Steam in any covered pot or canner, allowing the water to rise to no more than halfway up the filled tins.
Steam your puddings in consistently heated water for at least 4 hours. Check a tin periodically to note when the steaming is complete, when the dessert no longer appears creamy. When your plum pudding is steamed, remove it to a counter or dry shelf and let it cool for about 30 minutes.
While the puddings are cooling, cut up cheesecloth pieces amply enough to securely wrap around the individual puddings, and soak each cloth in brandy. (Grandma only did this step for the grown ups I believe she used a sweet syrup mixture for the kids but can not find her recipe to share)
Carefully remove each cooled pudding from its mold. Wrap each pudding in a cheesecloth. Over wrap each packet in aluminum foil, then set them to mature in a corner of your refrigerator for two weeks to a month. When you’re ready to serve, steam each pudding again for about an hour.
some other well known facts about Plum Pudding
* Plum pudding, also know as Christmas pudding, is a steamed or boiled pudding usually served during the holiday season.
* In many recipes, plum pudding actually contains no plums. The reason for this is in the 17th century, plums were referred to as raisins or other fruits.
* The name Christmas pudding is first recorded in 1858 in a novel by Anthony Trollope.
* Plum pudding is usually made up of nutmeg, raisins, nuts, apples, cinnamon and dates along with other ingredients.
* In England, traditionally every person in the home holds onto the wooden spoon together to help stir the batter. While they are stirring, they also have to make a wish!
* Plum pudding has also been known to be called plum duff.
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