Steamed Plum Pudding Recipe
This Steamed Plum Pudding recipe is one of the gems from my family cookbook. A yummy Dessert dish that I recommend to my friends is this recipe of Steamed Plum Pudding. The European Steamed Plum Pudding is a delight to serve and enjoy. A real hit every time, this Steamed Plum Pudding is not to be missed!
Ingredients
1 jar (8 oz) diced mixed candied peel
1/4 lb suet, finely chopped
1/3 cup finely chopped walnuts or pecans
1-1/2 cups raisins
1 cup currants
1 tablespoon cinnamon
1-1/2 teaspoons ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon salt
1 cup sugar
1/2 cup strawberry or cherry preserves
2 cups packaged dry bread crumbs
4 eggs
2 tablespoons milk
1/3 cup rum or brandy
1/3 cup sherry Pudding Sauce, below
Directions
Chop candied peel very fine.
In large bowl, combine peel, suet, nuts, raisins, currants, spices, salt, sugar, preserves, bread crumbs.
In medium bowl, beat eggs until very thick.
Beat in milk.
To fruit-spice mixture, add beaten egg mixture with rum and sherry.
Stir with large spoon to mix well.
Turn batter into a well-greased 1-1/2-quart pudding mold with tight-fitting cover.
Cover mold, and place on trivet in large kettle.
Pour in enough boiling water to come halfway up side of mold.
Cover kettle.
Steam pudding 5 hours.
(Water in kettle should boil gently; add more water as needed.) Remove mold to wire rack; uncover; let cool completely in mold.
Invert on wire rack; lift off mold.
To store: Wrap pudding in plastic film, then in foil.
Store in refrigerator several weeks.
To serve: Return pudding to mold; cover, and steam, as directed above, 50 minutes, or until thoroughly hot.
Serve at once with Pudding Sauce.
Makes 10 to 12 servings.
In large bowl, combine peel, suet, nuts, raisins, currants, spices, salt, sugar, preserves, bread crumbs.
In medium bowl, beat eggs until very thick.
Beat in milk.
To fruit-spice mixture, add beaten egg mixture with rum and sherry.
Stir with large spoon to mix well.
Turn batter into a well-greased 1-1/2-quart pudding mold with tight-fitting cover.
Cover mold, and place on trivet in large kettle.
Pour in enough boiling water to come halfway up side of mold.
Cover kettle.
Steam pudding 5 hours.
(Water in kettle should boil gently; add more water as needed.) Remove mold to wire rack; uncover; let cool completely in mold.
Invert on wire rack; lift off mold.
To store: Wrap pudding in plastic film, then in foil.
Store in refrigerator several weeks.
To serve: Return pudding to mold; cover, and steam, as directed above, 50 minutes, or until thoroughly hot.
Serve at once with Pudding Sauce.
Makes 10 to 12 servings.
