Published: November 28, 2006 10:46 am      

Plum pudding traditional for Christmas time

Several faithful readers have asked for a recipe for plum pudding. My husband, John, and I had the good fortune to visit friends in England, many years ago, over the Christmas holidays. One of the treats they made for us was this delightful traditional dessert.

Molds for steamed puddings may be plain or fancy. Circular or melon-shaped fluted molds with lids or lined metal cans with aluminum foil over the top work well. I like to use a crockpot when making steamed puddings or breads. An insert is always available on the information which comes with a crockpot.

Select a day when you don't mind a bit of steam in the kitchen. Mix the ingredients and grease the mold very well, including the underside of the lid or foil. Pour the dough into the mold and fill no more than 2/3 full.

Set the mold on a trivet or rack and fill a very large pot with boiling water to reach half-way up the mold as it sits on the trivet. Knowing what temperature is best for boiling on your particular stove, keep the water continuously boiling for the time specified in the recipe, usually about 2 hours.

Check the water level occasionally and add more boiling water to maintain the original level. If you have a pressure cooker or crockpot, check specific directions.

When puddings have steamed, remove the mold carefully with tongs. Remove lid immediately and cool pudding on a rack for about 15 minutes. Run a sharp knife around the edges to loosen. Turn out onto rack to cool.

Moisture may have penetrated the pudding a few places. This is not cause for alarm, as long as most of the pudding is basically firm.

Puddings can be frozen for later use or kept in the refrigerator for a few days. To reheat, wrap carefully in foil and reheat in a slow oven before serving.

There are many recipes for Plum Pudding. The surprise is that most contain no plums and the consistency is more "cake" than pudding.

Enjoy!

Basic Plum Pudding

1 1/2 c. bread crumbs (I use 1/2 whole grain)
Pinch salt
2 tsp. baking powder
1/4 tsp. nutmeg
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1/3 c. scalded milk, your choice, cooled
1/2 c. softened butter or better butter
1/4 c. unsweetened applesauce
1/3 c. dark brown sugar (I use Sucanat)
3 beaten eggs
1/2 c. dark raisins
1/2 c. white raisins
1/4 c. chopped dates
1/4 c. peeled, sliced apple
1/2 c. broken walnuts, pecans or toasted almonds
1/4 c. flour
2 T. brandy or apple cider

Mix first 6 ingredients in a large bowl. Add cooked, scalded milk.

Cream butter with next 2 ingredients and add eggs.

Mix fruits and nuts together in a smaller bowl and dredge with flour. Stir into batter. Add brandy or cider.

Turn into a 5 cup greased mold and steam 1 1/2-2 hours.

Follow basic directions above for steaming and storing.

I continue to appreciate ideas and suggestions for this column. To contact me: ShumanLifeCenter.com; amy@shumanlifecenter.com; (301) 777-3719; Amy Shuman, 11900 Messick Road SE, Cumberland, MD 21502.

Amy Shuman is a freelance writer, fiber art sculptor, knitting designer and coach. Her column appears here each week.