Plum Pudding Day 2018 is on Monday, February 12, 2018: Craving for Plum Pudding?
Monday, February 12, 2018 is Plum Pudding Day 2018. Plum Pudding - Lush & Fruity Holiday Tradition Gifts In Good Taste Since 1944.
Plum Pudding Day is devoted to some mouthwatering treat that, remarkably enough, consists of no apples! Within the 17th century when it was initially produced, apples were known to as raisins or other kind of dried fruits. Plum pudding (also known as Christmas pudding) is really a steamed or boiled pudding usually offered throughout the holidays. Plum pudding consists of nutmeg, raisins, nuts, apples, cinnamon, dates, and lots of other elements. In England, it's tradition to possess everyone a family group concurrently keep the wooden spoon together to assist stir the batter. Because they stir it they likewise have to create a wish!
AUTHENTIC ENGLISH PLUM PUDDING (this is amazing!)
Fruit Mixture (To be made 4 days ahead)
* 1 pound seedless raisins
* 1 pound sultana raisins
* 1/2 pound currants
* 1 cup thinly sliced citron
* 1 cup chopped candied peel
* 1 teaspoon cinnamon
* 1/2 teaspoon mace
* 1/2 teaspoon nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon allspice
* 1/4 teaspoon freshly ground black pepper
* 1 pound finely chopped suet - powdery fine
* 1 1/4 cups cognac
* 1 1/4 pounds (approximately) fresh bread crumbs
* 1 cup scalded milk
* 1 cup sherry or port
* 12 eggs, well beaten
* 1 cup sugar
* 1 teaspoon salt
Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.
How do you make the perfect plum pudding?
Christmas Plum Pudding
2 cups sultanas (golden raisins)
1 1/2 cups raisins (chopped)
1 cup prunes (chopped)
1 cup mixed peel, chopped (mixed candied fruit)
1 lemon, zest of
1 orange zest
1/2 cup blanched almonds, chopped
1 large carrot, grated
250 g butter
2 cups soft white breadcrumbs
1 cup brown sugar
1 cup plain flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon mixed spice (I think pumpkin pie spice is similar)
1/2 cup milk
200 ml stout beer (Guiness is OK)
50 ml brandy
Grease 2 large pudding basins.
Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.
(I actually use two old pottery saucers in the bottom of mine) Mix all dry ingredients together.
Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.
Mix egg, milk, stout, brandy and rinds together.
Mix the moist and dry ingredients together.
(I find this easier to do with my hands).
Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.
Cover with greasproof paper, then two thicknesses of aluminum foil.
Tie securely with string.
Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.
As the water boils away replace with more boiling water.
On the day the pudding is to be served, boil for 1 hour mmore.
Serve with cream, icecream, custard or brandy sauce (or all of these!).
Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour.
We also love the leftovers cold or re-fried in butter!
are there plums in plum pudding?
Superb English Plum Pudding House & Garden