Eats Eats Recipes Tidings Eats Sparkling Match Plum Pudding Plum Pudding
Description
This is an old family recipe that doubled as a Christmas pudding. You will note that it contains no plums. No, I don’t have the answer. As a surprise for the kids — and perhaps as an incentive for them to keep eating! — we used to wash up some nickels and dimes, wrap them in foil and add them to the final mix. In these inflationary times, you may wish to consider loonies and toonies!
Ingredients
1 cup soft bread crumbs
1 cup seedless raisins
1 cup currants
1 cup chopped dates
1/2 cup chopped citron peel
1/2 cup chopped walnuts
1 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/2 cup butter
1/2 cup brown sugar
2 eggs
1/3 cup treacle or molasses
1 cup milk
Methods/steps
Dust the bread crumbs, fruit and nuts with a small amount of flour.
Stir the flour, baking powder, baking soda, salt and spices together.
Cream the butter and sugar.
Add the eggs, one at a time, beating well after each. Then blend in the molasses.
Alternate adding in the milk and the dry ingredients to the mix, beginning and ending with the dry ingredients. Fold in fruits, nuts and bread crumbs.
Fill a greased 1 1/2 qt pudding bowl; cover tightly with foil. Steam three hours or until done.
Serve hot with a sauce, whipped cream or ice cream. If you make this pudding ahead of time, reheat by steaming for 2 to 3 hours.
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Additional Tips
To get in there with the raisins and dates, citrus and walnuts, the Christmas spices and the sweetness of the molasses, try Ruby Port, Late Bottled Vintage or even a Tawny Port (South African ones are good too); Late Harvest Kerner, Tinhorn Creek or Gray Monk; Lillet, Quady Essensia or Elephant Island’s Stellaport.