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Double Decker Plum Pudding Recipe
|Shortening||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Soft bread crumbs||3 Cup (48 tbs) (4 Bread Slices)|
|Cocoa powder||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Snipped pitted dates||6 Ounce (1 Cup)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Chopped mixed candied fruits and peels||8 Ounce (1 Cup)|
|Grated orange peel||2 Teaspoon|
Serving size: Complete recipe
Calories 5914 Calories from Fat 1945
% Daily Value*
Total Fat 220 g337.9%
Saturated Fat 51.2 g255.8%
Trans Fat 20.2 g
Cholesterol 645.7 mg
Sodium 4548.6 mg189.5%
Total Carbohydrates 893 g297.6%
Dietary Fiber 47.3 g189.1%
Sugars 535.6 g
Protein 79 g157.9%
Vitamin A 19% Vitamin C 24.5%
Calcium 187.3% Iron 194.2%
*Based on a 2000 Calorie diet
Stir together flour, baking powder, and salt; stir into creamed mixture alternately with milk and brandy.
Stir in soft bread crumbs.
Divide batter in half (about 2 3/4 cups for each half).
Combine molasses, cocoa, water, and spices; blend into half of batter along with dates and walnuts.
Turn into greased and floured 12-cup tube pan.
Mix candied fruits and orange peel into remaining batter.
Carefully spoon over batter in pan.
Cover tightly with foil.
Set tube pan in baking pan on oven rack.
Pour hot water around mold to depth of 1 inch.
Bake at 325° for 2 hours.
Let stand in mold for 15 minutes; unmold.