Recipe: Plum Pudding (4)

Hello,

When you say suet pudding, I'm assuming you mean Plum Pudding - by maybe not! Here are 4 plum pudding recipes, 2 with suet, 2 without. If you cook it without the suet it may not taste the same as your husband remembers.

Betsy

Author: Fred Towner
Date: 1998/12/08
Forums: rec.food.recipes

Mincemeat Plum Pudding
Steamed Plum Pudding
Baked Plum Pudding
Plum Pudding

Title: Mincemeat Plum Pudding
Categories: Cakes, Desserts
Yield: 8 servings

1 1/2 cup Bottled mincemeat
1/2 cup Packed brown sugar
1/3 cup Butter
1/2 cup Orange juice
1 tsp Finely grated orange rind
2 Tbsp Dark rum or brandy
1 1/2 cup All-purpose flour
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Cinnamon
2 Eggs, lightly beaten
3/4 cup 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.

Title: Steamed Plum Pudding
Categories: Christmas, Puddings, Desserts,
Yield: 24 Servings

1 cup Flour
1 lb Chopped suet
1 lb Seeded raisins
1 lb Washed currants
1/2 lb Chopped citron
1 Grated nutmeg
1 Tbsp Cinnamon
1/2 Tbsp Mace
1 tsp Salt
6 Tbsp Sugar
7 Egg yolks
1/4 cup Cream
1/2 cup Brandy
3 cup Bread crumbs, dry
7 Egg whites
Hot wine or hard sauce
1/2 cup Applejack

Sift the flour. Prepare and combine the suet, raisins, currants,
and citron. Dredge lightly with some flour.
Resift the remaining flour combined with the nutmeg, cinnamon,
mace, sale and sugar. Combine the above ingredients.
Add the egg yolks, cream, brandy, and bread crumbs. Whip the egg
whites until stiff. Fold the egg whites lightly into the mixture.
Pour the batter into a large, well greased mold. Steam for 6 hours.
Remove from heat, let cool and pour the applejack over the pudding.
Cover and store for several hours. Heat through in a double boiler
over, NOT IN, at least one hour before serving.

Title: Baked Plum Pudding
Categories: Christmas, Puddings, Desserts,
Yield: 10 Servings

1/2 cup Butter
1 cup Sugar
6 Eggs
1 cup Raisins and currants
1/4 cup Pecans
Flour
2 cup Bread crumbs
2 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Allspice
Sauce to top(see directions)

Preheat oven to 375F. Beat the butter until soft. Gradually add and
cream in the sugar. Beat the eggs in one at a time. Combine the
raisins, currants, and nut meats. Sprinkle lightly with flour. Add to
the butter mixture. Combine the bread crumbs, cinnamon, cloves and
allspice. Stir into the butter mixture. Bake in a greased pan or
baking dish for about 30 minutes. Serve with either Lemon Sauce, Hard
or Hot Wine sauce.


Plum Pudding

1 cup suet, finely chopped
1 cup sugar
2 cup bread crumbs, soft
1 cup flour
2 egg, well beaten
1 cup milk
1/4 cup orange juice
1 tsp cloves
2 tsp cinnamon
1 tsp mace
1/2 tsp salt
1 tsp soda
1 cup raisins
1 cup currants
1/2 cup nuts, chopped
1/4 cup orange rind, finely chopped
1/4 cup 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 orange 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.