anyone know a modern recipe for plum pudding?

Question

i need a modern recipe for a school project (due december 13)

Answer 1

PLUM PUDDING

1/2 tsp. salt
1/2 tsp. cinnamon
1 egg, beaten
1 c. sugar + 1/3 c. brown sugar
2 c. dry bread crumbs
1 c. ground suet
1 tsp. allspice
1/2 tsp. soda
1/2 c. milk
1/2 c. chopped nuts
1 c. raisins
1/4 c. sifted flour

Mix suet, sugar and milk, add eggs, mix well, add flour, raisins, nuts to suet, then add crumbs; mix well. Put into greased mold, or two 1 pound coffee cans, cover and steam 2 1/2 hours. Serve with Plum Pudding Sauce.

PLUM PUDDING SAUCE:

2 egg yolks
1/2 c. butter, melted
1 c. heavy cream, whipped
1 c. sifted confectioners' sugar
1 tsp. vanilla

Beat egg yolks until light; add sugar gradually, beat constantly; add butter, vanilla; mix well, fold in whipped cream. Serve with hot pudding.

Answer 2

Hope you are not going to try to make this as traditional plum puddings are full of liquor.


SUPERB ENGLISH PLUM PUDDING
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent — the religious season before Christmas — and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.
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

Pudding
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
Cognac

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.

Each pudding serves 12.
House & Garden
December 1963
James A. Beard

Answer 3

SUPERB ENGLISH PLUM PUDDING
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent — the religious season before Christmas — and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.

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

Pudding
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
Cognac

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.

Answer 4

discern this one out, its approximately as classic because it gets. I have been given this recipe from the Williamsburg artwork of Cooking e book, which effective factors recipes from early colonial usa. no longer purely like the call could advise, plum pudding traditionally did no longer have plums in it. Plumb Pudding (1725 advert) "positioned a stone Crock or super Bowl one Pound of Currants, one Pound of Sultana raisins, one one million/2 pound of Orange-peel, one one million/2 pound of Lemon-peel, one one million/2 pound of Citron and one quarter of a Pound of Walnuts all chopped superb. Pour over this one Cupful of reliable Brandy and canopy nicely. Soak in a single day. combination one pound of floor Suet, one one million/2 pound of sifted Breadcrumbs, one fourth teaspoon Cinnamon, and one fourth Teaspoon each of Nutmeg, Mace, Ginger and Cloves. Beat 8 eggs nicely. Stir all your Pudding o.k. mutually. Pour into Buttered Molds, tie down with a sparkling scalded textile and boil gently for ten Hours yet do no longer enable the Water boil over it. This Pudding will shop indefinitely, fantastically if moistened with Brandy. this is going to likely be reheated for 3 hours in boiling Water and served with difficult Sauce." this is very almost as classic as your going to get. reliable success!

Answer 5

Check out this spot - Diana's Desserts (not mine by the way)

Looks like an easy way and perfect for a school project. Good luck and have fun!

http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1045/Recipe.cfm