Time to share again Worlds best plum pudding in an day

[Moondog55]

Worlds best steamed plum pudding recipe


1500 mL strong tea (from good leaves- “Russian Caravan” recommended) brewed with lemon and a bayleaf.

2Kg mixed fruit including prunes and dates

500 grams unsalted butter

200 grams Black or dark brown sugar

55 grams ground Cinnamon

55 grams ground mixed spice or allspice (ground pimento)

25 grams ground Cardamon pods

700 grams SR flour

700 grams plain flour

6-8 eggs

Vanilla essence
250 mL Strong flavoured sweet sherry, Muscat or a mixture of rum and bourbon


Chop dates and prunes; add rest of dried fruit and place in big pot with strong tea and sugar.
Bring to boil and stir while simmering for 3 minutes, take off the heat and add butter and stir while cooling to room temperature.

Sieve together both flours and all the spices (sieve 3 times) while fruit mixture is cooling, and while waiting also prepare stainless steel bowls by chemising (buttering and flouring)

Prepare greaseproof paper and aluminium foil for lids also.


When fruit mixture is cooled to room temperature but before butter starts to set add alcohol and vanilla then beat in eggs one at a time, then add sieved flour and spice mixture, divide between cooking bowls (ONLY ¾ FULL)
Cover with greaseproof paper and double layers of alfoil the boil or steam for a minimum of 3 1/2 hours


SERVE WARM WITH BUTTERSCOTCH BOURBON CUSTARD SAUCE AND FRENCH VANILLA ICE-CREAM

[Strider]

A plumless plum pudding? Butterscotch bourbon custard sauce sounds incredible!!

[walkabout]

Oooooohhhhhhh...I can feel the belt tightening already.
(Might keep this one for next year - thanks).

[north-north-west]

A plumless plum pudding?

2Kg mixed fruit including prunes and dates

I may be wrong but I have long been under the impression that prunes are dried plums.

[Moondog55]

A plumless plum pudding?

2Kg mixed fruit including prunes and dates

I may be wrong but I have long been under the impression that prunes are dried plums.

In English terminology a plum seems to be any preserved fruit and they have been termed "Plum" puddings for a long time; the ingredients and recipes have changed dramatically since Elizabethan times but the name is pretty much the same

[photohiker]

I quite like a good Prune Pudding.

[Moondog55]

It's a bit like "Mince Pies" they used to be made from minced meat and specialty offals spiced with what was then exotic and expensive spices
I've made Elizabethan styled sweetened spiced mince pies a few times, actually goes well with mutton [ think Moroccan lamb in a pastry case ] and pork.
Cold plum pudding is one of my favourite walking foods as is rich Xmas cake full of nuts
BTW That recipe normally makes 3 puddings in a standard stainless steel 250mm pudding bowl
I don't really celebrate Xmas but I love the rich food at this time of year