Hi Jennifer,
I'm sorry to hear about the lost file - I hate when that happens! Here are a few recipes. If you have a specific recipe that you need, please let us know.
Betsy
Author: Darlene Lindgard
Date: 1996/02/10
Forums: rec.food.cooking
MARTHA WASHINGTON'S PLUM PUDDING
Yield: 6 servings
OLD FARMER'S ALMANAC COLONIAL COOKBOOK-YANKEE
2 1/2 lb Prunes
1 1/2 lb Raisins
3/4 c Brandy
2 ts Cinnamon
1/2 ts Cloves
1 ts Allspice
2 ts Mace
1 1/2 ts Nutmeg
1 lb Beef suet, minced
1/2 c Grated orange peel
1/4 c Grated lemon peel
1 lb Citron
2 c Flour
7 Eggs, beaten
2 c Sugar
**According to her time honored recipe, you take three days to prepare this great concoction***
First, prunes and raisns are cooked until soft. Leave the fruit in its cooking water and add brandy and spices. let mixture steep for 2 days in cool place.
When the day comes of baking, drain off liquid. Add beef suet, grated orange and lemon peel and citron, combining further with flour, eggs and sugar. Press into a butter bread-loaf pan, cover tightly, and steam for 6 hours. You will have the famous pudding.
-----
Plum Pudding
1 c Suet, finely chopped
1 c Sugar
2 c Bread crumbs, soft
1 c Flour
2 Egg, well beaten
1 c Milk
1/4 c Orange juice
1 ts Cloves
2 ts Cinnamon
1 ts Mace
1/2 ts Salt
1 ts Soda
1 c Raisins
1 c Currants
1/2 c Nuts, chopped
1/4 c Orange rind, finely chopped
1/4 c Lemon rind, finely chopped
Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift together all the dry ingredients. Combine the raisins, currants, nuts and fruit peel and sprinkle with 1/2 cup of the sifted dry ingredients. Add oraange juice to suet mixture; then add the milk and rest of dry ingredients alternately. Mix thoroughly. Stir in the fruits. Fill greased pudding molds about 1/2 full; cover tightly and steam for 3 hours. Serve with any desired pudding sauce.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
-----
PLANTATION PLUM PUDDING
Yield: 12 servings
1 c Flour
2 lb Raisins, seeded
1 lb Currants
1/4 lb Citron; finely cut
1 c Sugar, brown
5 Egg; beaten
1 c Suet; finely chopped
4 oz Sherry or brandy
1 ts Cloves, ground
1 ts Nutmeg
1 ts Cinnamon
1 ts Soda
1 c Bread crumbs
1/4 lb Almonds; coarsely chopped
Sift flour on fruit and mix. Mix eggs and brown sugar, and combine with flour-fruit mixture. Add all other ingredients, mix well. Put in four 1 lb containers. Tie waxed paper covers on with string, and steam on a rack set in a large pot with the water level just below the rack for 3 hours. Flame, garnish and serve with hard sauce or sherry sauce. Makes four 1 lb molds.
-----
Mincemeat Plum Pudding
Yield: 8 servings
1 1/2 c Bottled mincemeat
1/2 c Packed brown sugar
1/3 c Butter
1/2 c Orange juice
1 ts Finely grated orange rind
2 tb Dark rum or brandy
1 1/2 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Cinnamon
2 Eggs, lightly beaten
3/4 c Chopped walnuts or almonds
In a 4 cup glass measure or bowl, combine the mincemeat, brown sugar, butter, orange juice, rind and rum. Microwave at high for 3 minutes or until butter is melted and mixture is hot, stirring once. In another bowl, sift together the flour, baking powder, soda and cinnamon. Pour the mincemeat mixture over the dry ingredients along with beaten eggs and nuts; stir until batter is well combined. Lightly grease a 2-quart ring mold or souffle dish and line the bottom with parchment paper, grease the paper. If using souffle dish, invert a greased glass in the centre of dish. Spoon batter evenly into prepared dish. Place an inverted dinner plate in the bottom of microwave and set the dish on the plate. Microwave at medium for 10 minutes. Rotate dish and microwave at high for 2 - 4 minutes more or until top is no longer moist. Let stand on counter top for 15 minutes. Run a knife around the outside of dish. Invert on to a serving plate and let cool completely. To serve, reheat pudding, uncovered at medium for 4 - 6 minutes or until warm. Accompany with Rum Eggnog Sauce. Serves 8. From The Gazette 90/12/19.
MsgID: 26250
Shared by: Betsy at TKL
In reply to: ISO Steamed puddings
Board: Holiday Crafts at Recipelink.com
Shared by: Betsy at TKL
In reply to: ISO Steamed puddings
Board: Holiday Crafts at Recipelink.com
- Read Replies (5)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO Steamed puddings |
Jennifer from VT | |
2 | Recipe: 4 Plum Pudding Recipes |
Betsy at TKL | |
3 | Recipe: 7 Crock Pot Steamed Puddings |
Betsy at TKL | |
4 | Recipe: 5 Steamed Pudding Recipes |
Betsy at TKL | |
5 | Recipe: 7 Steamed Pudding Recipes |
Betsy at TKL | |
6 | Thank You: Thanks Betsy! |
Jennifer from VT |
ADVERTISEMENT
Random Recipes from:
Desserts - Puddings, Gelatin
Desserts - Puddings, Gelatin
- Cranberry Bread Pudding (crock pot)
- Coconut Flan (using unsweetened coconut milk)
- Chocolate and Cherry Dream - Delicous Alternative for Ice Cream for Dana
- Special Rice Pudding with Variations
- Irish Bread Pudding with Caramel-Whiskey Sauce
- Chocolate-Orange Pots De Creme
- Almond Joy Pudding Shots (using alcohol)
- Rainforest Cafe Coconut Bread Pudding - Monkey Business
- Peanut Butter Pudding Cups
- Apple Bread Pudding with Maple Cream (using bread crumbs and applesauce)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute