Recipe: Plum Pudding Collection (12)

ENGLISH PLUM PUDDING

This recipe originated in England and was brought here in person by Ron Edmonds and his mother in 1916 during WWI. They were 15 days in crossing on account of the submarines.

4 c. seeded raisins
2 1/2 c. sugar
1 c. lemon peel
1 tsp. salt
1 tsp. allspice
2 tsp. baking powder
3 lg. apples, finely chopped
1 lg. carrot, finely chopped
6 c. bread crumbs, fine and dry
4 c. seedless raisins
1 c. chopped citron (not too fine) 1 1/2 c. flour 2 tsp. cinnamon 1 tsp. nutmeg 1 tsp. soda 1 lg. potato, finely chopped A few nuts, coarsely chopped

BEAR FAMILY'S MICROWAVE PLUM PUDDING

2/3 c. dark raisins 2/3 c. golden raisins 1/4 c. diced candied citron 1/4 c. diced candied orange peel 1/4 c. diced candied lemon peel 3 tbsp. chopped crystallized ginger 1/4 c. rum 1 c. beer Combine and let stand together. Cream together: 3/4 c. brown sugar Beat in 2 eggs. Mix with fruits and their soaking liquid. Add: 1 c. peeled chopped apple 1 c. bread crumbs Sift together: 1 1/2 tsp. baking powder 1/2 tsp. soda 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. cloves 1/4 tsp. allspice Add this to first mixture; mix well and turn into greased ring mold. Microwave at 50% for 21-28 minutes, turning every 7 minutes. Use high for 2 minutes to dry top. (Test as for a cake.) To serve: Invert mold on plate and shake out (after letting stand for 10 minutes). Heat rum, ignite and then pour over pudding. (Darken the room to heighten the effect!) This pudding can be made ahead of time and reheated in microwave before serving. Just cover and heat 3-4 minutes at 70% (medium high). Serve as above.

CHOCOLATE PLUM PUDDING

1 tbsp. Knox gelatin
1 c. milk
1/2 c. seeded raisins
1 sq. chocolate
1/4 tsp. vanilla
2 egg whites
Few grains of salt
1/2 c. water
1/4 c. currants
1/3 c. dates
1/4 c. nuts
1/2 c. sugar

Soak gelatin in cold water about 5 minutes. Put milk with fruit in double boiler. When hot, add chocolate which has been melted, mixed with a little sugar and milk to make a smooth paste. Add soaked gelatin, sugar and salt, remove from fire, and when mixtures begin to thicken, add vanilla and nutmeats, chopped and lastly, fold in stiffly beaten egg whites. Turn into mold. Chill. Serve with sweetened and flavored whipped cream.

GREAT GRANDMA KORNELIA'S PLUM PUDDING

1 c. raisins or other fruit
1 c. syrup or 1/2 c. sugar and 1/2 c. milk
1/2 tsp. soda
1/4 tsp. salt
1 tbsp. molasses
1/2 c. milk
1 tbsp. melted fat
1/4 tsp. each cloves, allspice, and nutmeg

Enough flour to make stiff batter. Steam 2 hours.

OLD ENGLISH PLUM PUDDING

1/4 c. butter or margarine
3/4 c. sugar
3 c. soft bread crumbs
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. mace
1/4 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. cloves
1/2 c. nuts, chopped
1 1/2 c. raisins
1/4 c. currants
1/4 c. figs or dates, chopped
2 tbsp. candied orange peel
2 tbsp. candied lemon peel
1/2 c. grape juice
3/4 c. scalded milk
2 eggs, beaten

Cream butter and sugar together. Add bread crumbs, baking powder and salt and spices. Add beaten eggs, mix thoroughly. Add scalded milk. Add orange and lemon peel, raisins, currants, figs, nuts and grape juice. Beat thoroughly. Fill greased pudding mold 3/4 full, cover tightly. Steam in pressure cooker on rack, 1 cup water, 30 minutes at 15 pound pressure. Serve with whipped cream.

MOCK PLUM PUDDING

1 env. gelatin
1/2 c. water
1 c. milk
3 tbsp. cocoa
1/2 c. raisins, cut
1/4 c. figs, cut
2/3 c. dates, cut
1/2 c. walnuts, chopped
1/2 c. sugar
2 egg whites, beaten
1/2 tsp. vanilla
Salt

Sprinkle gelatin over water; let stand. Put all fruit and most of milk in double boiler. Cook 10 minutes. Add cocoa (mixed with part of sugar and rest of milk and cooked until smooth). Add gelatin and the rest of sugar and salt. Remove from stove and cool until it starts to thicken. Add nuts and egg whites and vanilla. Pour into mold or dish which has been rinsed in cold water. Serve with whipped cream.

SECRET PLUM PUDDING

1 1/2 c. whole wheat flour or mixed whole grain flours
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. honey
1/3 c. molasses
1 egg
1/2 c. grated raw carrots
1/2 c. grated raw potatoes
1 c. raisins
1 c. dates, cut up

Combine dry ingredients. Add remaining ingredients to dry mixture. Spoon into greased, floured 1-pound coffee can (or pudding mold), 3/4 full. Steam on rack in covered kettle for about 2 1/2 hours. (Cover with foil while steaming.) Yield: 8 serving.

PLUM PUDDING

1/2 c. golden raisins
1/2 c. chopped citron
1/2 c. currants (miniature raisins)
1/2 c. seedless raisins
3/4 c. Irish whiskey
1 c. brown sugar
1/2 c. chopped beef suet or butter
2 eggs
1 1/2 c. bread crumbs
1/2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1/2 tsp. ground ginger
1 1/4 c. milk
1 tsp. grated orange rind
1 tsp. grated lemon rind
1/2 c. chopped almonds
Boiling water
3 tbsp. Irish whiskey

HARD SAUCE:
Combine dried fruits in small bowl. Add 3/4 cup whiskey; mix well. Allow to stand 12 hours, stirring occasionally. Cream sugar and suet (or butter) until soft. Add eggs. Mix well. Combine bread crumbs, flour, soda, salt and spices. Add to fruit mixture alternately with milk, mixing well after each addition. Add grated peels and nuts. Place in well-greased pudding mold (oven proof deep dish). Cover top of mold with lid or 2 layers of cheesecloth tied on and covered with aluminum foil. Place mold on a trivet in a deep pot. Add boiling water 2/3 up the side of the mold and bring rapidly to a boil. Reduce heat to low, boil 5 hours, adding more water as necessary. Cool. Store in refrigerator covered until time to serve. Steam for 1 hour before serving to heat through. Unmold. To serve, warm 3 tablespoons whiskey, ignite. Pour over pudding. Garnish with sprig of holly. Serve immediately. Serve with Hard Sauce. Best prepared several days in advance and refrigerated until needed: 1 c. powdered sugar 1/8 tsp. salt 1 tsp. vanilla 2 tbsp. cream 2 tbsp. Irish whiskey Cream butter until light. Beat in sugar, salt, vanilla and cream, mixing well. Refrigerate until needed. Just before serving, beat in whiskey.

OLD-FASHIONED PLUM PUDDING

1/2 c. brown sugar
1/2 c. white sugar
1/2 c. margarine
3 c. flour, sifted with 3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. buttermilk (1 c. milk plus 1 tsp. vinegar)
1 tsp. baking soda
1/2 c. raisins
1/2 c. chopped nuts
1/2 c. dates (may be added if desired)
--COLD DIP:--
1 qt. milk
1 c. cream
1/2 c. sugar
1/2 tsp. nutmeg
--HOT DIP:--
2 c. hot water
2 tbsp. cornstarch
1/2 stick butter
1/2 tsp. nutmeg

Mix dry ingredients and margarine as for pie dough until well mixed. Add the buttermilk with baking soda; mix well. Fold in raisins, nuts and dates (if added). Make a bag 8 x 10 inches from an old sheet, pillow case or whatever. Wet bag in cold water. Put pudding mix in bag and tie top. Have large kettle of water boiling with a tight lid and a rack in bottom of kettle (can use saucer turned upside-down for rack). Boil about 3 hours, turning once. Check water to be sure it doesn't boil away. Add hot water if necessary. Cut bag off while still warm. Serve with dip, either cold or hot dip. Mix together in a pitcher. Cook until thick, stirring constantly.

PLUM PUDDING MINIATURES

1/4 c. shortening
1/2 c. diced candied pineapple
1 c. chopped nuts
1 c. brandy flavored mincemeat
2 c. all-purpose flour
1/4 c. granulated sugar
1 1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. milk
1/2 c. molasses
2 eggs
HARD SAUCE

Set oven temperatures at 350 degrees. Prepare smallest-size muffin tins with paper liners. Combine all ingredients; stir until well blended. Pour into muffin tins; bake for 25 minutes. May be served warm or cold; frost with hard sauce before serving, if desired. Yield 5 dozen smallest-size muffins. Hard Sauce: Cream 1/2 cup butter or oleo. Gradually add 2 cups 10X sugar, 1/4 teaspoon nutmeg and 2 tablespoons brandy. Ice the little cakes when ready to serve (warm or cold).

AUNT NORA'S PLUM PUDDING

1 c. vegetable shortening
1 lb. sugar
3 eggs
3 c. flour
1 pt. milk
1 tbsp. soda
1/2 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
1 tbsp. cocoa
1/2 tsp. salt
1 box raisins
Nuts, if desired
--DRESSING:--
1 pt. milk
1 c. sugar
1 tbsp. cornstarch
Flavoring or brandy

PLUM PUDDING

1 pkg. raisins
1 c. brown sugar
1 c. shortening
1 c. molasses (syrup)
3 eggs
3 to 4 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1 c. sour milk

Boil 3 hours in bubbling water double boiler.