|
Post by vaporvac on Dec 28, 2018 14:12:44 GMT -5
Kari posted this on the other site, so I thought I'd put it here too. (Hope that's alright!) : )
Plum Pudding
Ingredients: 1 scant cup chopped suet 1/2 Cup brown sugar 1 1/2 Cups chopped dried fruit (we use raisins and dates) 1 Cup fresh bread crumbs 1 Cup flour 1/2 Teaspoon allspice 1/2 Teaspoon mace (I recommend going easy on the mace) 1/2 Teaspoon nutmeg 1 Teaspoon cinnamon 1 Teaspoon salt 1 Teaspoon baking soda buttermilk
Directions: Mix together all the dry ingredients and suet. Rub together to mix in suet. Add soda to buttermilk and mix. Add buttermilk to dry ingredients a little at a time until mixture holds together.
Pack into well-greased pudding mold. Bring 2" of water to gentle boil in tall stock pot. Place trivet in bottom of pot and place mold on trivet (bottom of mold can be in the water, but it shouldn't touch the bottom of the pan). Steam about 3 1/2 hours or until set. NB: can use frozen Crisco per Nigella Lawson to replace suet if unavailable.
|
|
|
Post by karitx on Jan 8, 2019 11:13:44 GMT -5
Okay, here are the two sauces that Mom has made for topping the plum pudding:
Hard Sauce: Cream 1 cup butter. Blend in 3 cups sifted powdered sugar and 1 Tablespoon vanilla. Refrigerate, but take out to stand at room temperature about 2 hours before serving. (NOTE: can replace the 1 Tablespoon vanilla with 4 Tablespoons whiskey for a different kind of hard sauce!)
Foamy Sauce: In the top of a double boiler, beat 1 egg. Blend in 1 cup sifted powdered sugar, 1/2 cup soft butter, 1 teaspoon vanilla. Keep over hot water until ready to serve.
According to my sisters, foamy sauce is what she originally served with the plum pudding, but I don't remember it. I am going to make it sometime to see what it's like. I feel like you might need to cook it until thickened in the double boiler, then turn the heat way down.
|
|
|
Post by vaporvac on Jan 8, 2019 11:48:18 GMT -5
The first time I made PP as a kid, I did the hard sauce, but really like the english custard sauces better now. Your foamy sauce sound yummy! I have an English one waiting to be opened so maybe I'll try that sauce with it... after I'm off the cabbage soup regime! : ))
|
|