plum cake and plum pudding?

Question

Do plum cakes and plum pudding (Christmas pudding) usually contain PLUMS, the kind of blue fruit which is called "prune" when dried? Or they contain only RAISINS, the special dried grapes which accidentally are also called "plums"??? Thaks and wishes.

Sorry, mistake: "incidentally".

Answer 1

Darlin' it could be that those who have looked at the q couldn't provide a positive enough answer to really help you out...and it might be that those who frequent the Cooking & Recipes section are more inclined to just pass the q by rather than put things like Don't know or something.

Anyway...traditionally plum pudding did include actual plums and some still make it that way...however, today it can be found with the larger raisin variety simply because it is a substitute and some people cannot stand the plum (prune) connection :)

I for one would never consume these two items...prunes or any derivitive thereof doesn't appeal to me therefore if I did make these I'd use the larger raisins.

Hope others will assist you further

Good luck

Answer 2

I once went down the woods with Tim England and we found a copse that was full of the most wondeful plum trees simply bursting with fruit. We ate plum after plum after plum in the warm summer breeze (typical of those halcyon Summer days back when I was a child) and carried dozens home to our mothers in our satchels. I believe we even ate three or four more on the way back! I remember mother asking me if I would like Plum Pudding for afters that night and I said yes. Unfortunately I don't know whether the plums were used in said pudding or not as I had the most godawful shquits as Jesus had ever invented and spent over 18 hours clutching my ankles and spraying all over the back wall of the bowl, under the seat and a good way up the cistern.

Answer 3

The original plum pudding also contained meat and was savory, and it never contained plums. Originally it contained prunes, then raisins. Both prunes and raisins were commonly called “plums”, as used by Samuel Johnson in his famous dictionary.

Answer 4

they originally contained plums, now raisins, sultanas, nuts, other dried fruit, but have retained their name.
I have never heard it called a plum cake - usually a fruit cake and plum pudding

Answer 5

Only a "Fruit Cake" would put his "Plums" in a pudding !

Answer 6

i trained to be a chef, we used to call it plum duff, but i have no idea where the name came from there are no plums in any recipe i've ever made.

Answer 7

Nutty Fruity Rum Cake Ingredients 225g butter 170g soft brown sugar 50g raisins, tossed in a little flour 50g toasted pecan nuts, coarsely chopped 8 egg yolks 2 egg whites 50g castor sugar Combine these flavourings: 1 tsp instant coffee 1 tbsp rum liqueur 1 tsp rum essence 1 tsp coffee essence 1 tsp vanilla essence Sift: 225g plain flour 2 tsp baking powder 1 tsp salt Method Grease and flour a 23cm round baking tin. Preheat oven to 170ºC. Cream butter and sugar until light and creamy. Add combined flavourings gradually. Beat in four egg yolks and cream for two minutes. Next, add egg yolks two at a time, beating well after each addition. Beat egg whites and sugar until stiff. Fold in sifted dry ingredients and blend well. Add the meringue gradually. Lastly stir in raisins and nuts. Pour into prepared tin and bake in preheated oven at 170ºC for 20 minutes. Then lower the temperature to 160ºC and continue to bake for 20 to 25 minutes or until cake is cooked through when tested with a skewer. Walnut Coffee Rum Cake Ingredients 250g butter 225g castor sugar 4 eggs (A): 1 tsp vanilla essence 1 tbsp rum liqueur 1 tbsp Kahlua (coffee liqueur) 1 tbsp coffee emulco (coffee essence) 1 tbsp UHT milk Mixed and sifted twice: 225g self-raising flour 1 tsp cinnamon powder 125g toasted walnuts, coarsely chopped Method Preheat oven to 170°C. Grease and line a 23cm x 16cm x 6.5cm size loaf tin with parchment paper. Combine (A) in a small bowl and set aside. Cream butter until soft. Add the sugar and continue beating until the mixture is light and fluffy, then add in eggs, one at a time, beating well after each addition. Mix sifted flour with chopped walnuts. Stir in (A); mix. Mix the walnuts and flour and fold in this mixture in three batches using a large metal spoon. Turn out batter into prepared loaf tin and bake in preheated oven for 1 hour 10 minutes or until cake is well-risen and light golden-brown in colour. When cake is done, remove from oven and leave in the tin for 10–15 minutes before turning out to cool on a wire rack