Classic Plum Pudding Recipe
If Christmas Plum Pudding were to be described in a few words, they are heavenly, superb and outstanding. The delicious Canadian Christmas Plum Pudding is mostly prepared with Fruits as the main ingredient. Best enjoyed as a Dessert this recipe was taught to me by a dear friend who also happens to be a great chef. Serve this Christmas Plum Pudding at the table today and watch it disappear in delight!
Ingredients
1/2 cup butter, softened 125 mL
3/4 cup packed brown sugar 175 mL
2 eggs
1 tbsp grated orange rind 15 mL
1 cup all purpose flour 250 mL
1 cup fine stale bread crumbs 250 mL
1 tsp baking soda 5 mL
1/2 tsp each salt, cinnamon and nutmeg 2 mL
1/4 tsp each cloves and ginger 1 mL
1 cup chopped mixed candied peel 250 mL
1 cup seeded raisins 250 mL
3/4 cup halved candied cherries 175 mL
1/2 cup golden raisins 125 mL
1/2 cup slivered almonds 125 mL
1/3 cup rum, brandy or orange juice 75 mL
1/4 cup rum or brandy 50 mL
Orange Hard Sauce
Directions
In large bowl, beat butter with sugar until fluffy.
Beat in eggs, one at a time, beating well after each addition; add orange rind.
In separate bowl, stir together flour, bread crumbs, baking soda, salt, cinnamon, nutmeg, cloves and ginger; stir in candied peel, seeded raisins, cherries, golden raisins and almonds.
With wooden spoon, stir half of the dry ingredients into creamed mixture; stir in 1/3 cup (75 mL) rum, then remaining dry ingredients.
Line bottom of greased 8 cup (2 L) pudding ring mould or 6 cup (1.5 L) pudding bowl with circle of greased waxed paper, pressing into any patterns of mould.
Pack batter in evenly.
Cover batter with circle of greased waxed paper; cover mould with lid.
To cover bowl, make 1 inch (2.5 cm) pleat across middle of large piece of foil and place over bowl.
Press sides down; trim edge, leaving 2 inch (5 cm) overhang.
Tie string securely around top of bowl; fold foil overhang up over string.
Place mould on rack in large saucepan; pour in enough boiling water to come two thirds up side of mould.
Cover and simmer over medium low heat, adding water as needed to maintain level, for 1-1/2 to 2 hours for ring mould, 2-1/2 to 3 hours for pudding bowl, or until cake tester inserted into center comes out clean.
Let stand for 5 minutes.
Remove paper and unmould onto serving plate.
In saucepan, warm 1/4 cup (50 mL) rum over medium low heat just until heated through but not boiling.
Remove from heat.
Using long match, carefully ignite rum; pour over pudding.
Serve with Orange Hard Sauce.
Beat in eggs, one at a time, beating well after each addition; add orange rind.
In separate bowl, stir together flour, bread crumbs, baking soda, salt, cinnamon, nutmeg, cloves and ginger; stir in candied peel, seeded raisins, cherries, golden raisins and almonds.
With wooden spoon, stir half of the dry ingredients into creamed mixture; stir in 1/3 cup (75 mL) rum, then remaining dry ingredients.
Line bottom of greased 8 cup (2 L) pudding ring mould or 6 cup (1.5 L) pudding bowl with circle of greased waxed paper, pressing into any patterns of mould.
Pack batter in evenly.
Cover batter with circle of greased waxed paper; cover mould with lid.
To cover bowl, make 1 inch (2.5 cm) pleat across middle of large piece of foil and place over bowl.
Press sides down; trim edge, leaving 2 inch (5 cm) overhang.
Tie string securely around top of bowl; fold foil overhang up over string.
Place mould on rack in large saucepan; pour in enough boiling water to come two thirds up side of mould.
Cover and simmer over medium low heat, adding water as needed to maintain level, for 1-1/2 to 2 hours for ring mould, 2-1/2 to 3 hours for pudding bowl, or until cake tester inserted into center comes out clean.
Let stand for 5 minutes.
Remove paper and unmould onto serving plate.
In saucepan, warm 1/4 cup (50 mL) rum over medium low heat just until heated through but not boiling.
Remove from heat.
Using long match, carefully ignite rum; pour over pudding.
Serve with Orange Hard Sauce.
