Baked Plum Pudding Recipe Bon Appétit
Place your pudding batter in your greased cloth or mold. If using a cloth, tie the cloth tightly, leaving enough space for the pudding to expand a bit. If using a bowl as a substitute for a mold, use the instructions in this video for securing your bowl. Heat a large pot of water until it reaches a steady boil.
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Instructions. In a large bowl stir together suet, almonds, marinated fruit, flour, bread crumbs, cinnamon, nutmeg, and allspice. In another bowl beat together the butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in milk and rum.
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Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add.
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Let your Christmas plum pudding cool for at least five minutes before starting the unmolding process. Use a thin knife to gently separate the pudding from the sides of the bowl. Place a serving plate on top of the bowl and quickly flip it over. If it doesn't come out immediately, don't panic.
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Hard sauce is a classic accompaniment to many desserts, including plum pudding. It is a sweet and buttery sauce that adds a rich and creamy element to the dish. The main ingredients of hard sauce are: Butter: 1 cup, softened. Powdered sugar: 1 1/2 cups. Vanilla extract: 1 teaspoon.
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Mix 1 stick softened butter with 2 cups powdered sugar and 3 teaspoons Cognac or rum until the sauce has the consistency of soft icing. Serve over the heated pudding. To flame the pudding: Place 1/2 cup rum or Cognac in large ladle. Hold over an open flame to heat the spoon and the booze will ignite.
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Cut the glacé cherries in half and add to the mixing bowl. Peel and grate the apple and carrot and add to the fruit mixture. Add the zest and juice of one orange along with the brandy and stir the mixture together well. Cover and set aside for at least 1 hour. The fruit can be left in the fridge overnight.
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Steps. 1. Generously grease 1-quart mold or ovenproof glass bowl; line with double thickness of cheesecloth. 2. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, ginger, salt, baking powder, cinnamon, nutmeg and allspice; mix well. 3.
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Step 2. Pulse eggs and remaining ¾ cup granulated sugar in a food processor to combine. With the motor running, stream in half-and-half, anise liqueur, if using, and vanilla. Add flour and salt.
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Pulse breadcrumbs, brown sugar, flour, cinnamon, salt, nutmeg, and cloves in a food processor until well combined and finely ground, about 15 pulses. Add shortening; pulse until mixture begins to.
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Instructions. Preheat the oven to 180C/350F/Gas 4. Beat the eggs and then add the milk, cream and vanilla and mix together until blended. Sift in dry ingredients and whisk for about a minute. Use the butter to grease the bottom of your baking dish, then line it with the plum halves, cut-side down.
Yuletide Plum Pudding Recipe How to Make Yuletide Plum Pudding
For the sauce, beat the margarine in a small bowl with an electric mixer on high speed for 5 minutes or until fluffy and light in color. Gradually beat in the powdered sugar until smooth. Stir in the sherry. Cover and refrigerate 1 hour or until chilled. Unmold the pudding, cut into slices and serve warm with the sauce.
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As the sauce starts to bubble, lower the heat. This is a great time to ensure the mixture is smooth and ingredients are well incorporated. Slowly whisk in the all-purpose flour to avoid any lumps from forming. Add in the vanilla extract and mix well. Remove from heat and let it rest for about 5 minutes.
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Making the Pudding. Beat the butter in a large mixing bowl with a handheld electric mixer until lightened in color, about 2 minutes. Add the brown sugar and beat until fluffy. Mix in the molasses and orange zest, then add the eggs one at a time, putting a tablespoon of the flour with each egg.
Plum Pudding Recipe
Directions. Preheat oven to 350 degrees F (175 degrees C). In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.) Raise oven temperature to 450 degrees F (230 degrees C).
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It will be thick and sticky. Generously butter your 2 liter/3.5 pint pudding mold and scoop the batter into the mold, pressing down and smoothing the top. Cut a circle out of parchment paper the same diameter as the top of the pudding mold. Lightly butter the paper and place it, butter side down, on top of the batter.
