Ye Merrie Olde Plum Pudding Recipe
Stop looking for a winning Ye Merrie Olde Plum Pudding recipe, you just found it. It is the perfect choice for Dessert. Spread the taste by sharing this Ye Merrie Olde Plum Pudding recipe with your friends.
Ingredients
1 cup sifted whole wheat pastry flour, divided
1 cup finely chopped suet
3 cups mixed dried fruits (your choice: pitted dates, pitted prunes, currants, raisins, papayas, apples, apricots, pears)
1 cup unbleached white flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
34 teaspoon ground cloves
34 teaspoon ground nutmeg
4 eggs
34 cup honey
1 cup milk
1 tablespoon grated orange rind
2 cups dry whole grain bread crumbs
Directions
Mix 1/2 cup whole wheat pastry flour with suet and dried fruits in a large bowl.
In a medium-size bowl, sift together remaining whole wheat flour, unbleached white flour, baking soda, and spices.
In a very large bowl, beat eggs until light.
Beat in honey, then milk and orange rind.
Blend in flour mixture and bread crumbs.
Fold in fruit-suet mixture.
Generously butter a 2-pound coffee can or equivalent mold.
Pour in batter.
Cover with buttered wax paper; then cover loosely with foil to allow for swelling.
Tie a piece of kitchen twine around foil or use a large rubber band to form a tight seal.
Stand can on a rack in a large pot.
Fill pot with water to within 2 inches of top of can.
Cover pot, bring water to a boil (slowly), and simmer pudding for 4 hours.
Remove can or mold from pot.
Remove foil cover, and run a thin metal spatula around sides of can to ease pudding out.
Cool.
Wrap in aluminum foil, and refrigerate or freeze until needed.
For best flavor, allow pudding to rest at least one day before serving.
To reheat, steam pudding in foil on a rack in a large covered pot for 1 to 2 hours.
Use only a little water€”it should not touch pudding.
Watch that water does not boil away.
In a medium-size bowl, sift together remaining whole wheat flour, unbleached white flour, baking soda, and spices.
In a very large bowl, beat eggs until light.
Beat in honey, then milk and orange rind.
Blend in flour mixture and bread crumbs.
Fold in fruit-suet mixture.
Generously butter a 2-pound coffee can or equivalent mold.
Pour in batter.
Cover with buttered wax paper; then cover loosely with foil to allow for swelling.
Tie a piece of kitchen twine around foil or use a large rubber band to form a tight seal.
Stand can on a rack in a large pot.
Fill pot with water to within 2 inches of top of can.
Cover pot, bring water to a boil (slowly), and simmer pudding for 4 hours.
Remove can or mold from pot.
Remove foil cover, and run a thin metal spatula around sides of can to ease pudding out.
Cool.
Wrap in aluminum foil, and refrigerate or freeze until needed.
For best flavor, allow pudding to rest at least one day before serving.
To reheat, steam pudding in foil on a rack in a large covered pot for 1 to 2 hours.
Use only a little water€”it should not touch pudding.
Watch that water does not boil away.
