Are there some plum pudding-specialists online?

Question

I am preparing a plum pudding for Christmas right now, like every year. The results use to be delicious in the meanwhile, but the right addition is a problem. I have tried sweet sauce, stewed fruit, more rrrumm - and nothing at all.
I would like to know what experienced native plum pudding makers do recommend...

Hey, christ's witch! - Sulphuric acid???

Answer 1

Traditionally to go with it you want 'hard sauce' also called brandy or rum butter or else a brandy or rum sabayon or custard type sauce. Pouring cream is also good.

In the UK, we tend to go overboard and offer cream, brandy butter AND a custard type sauce! Mix and match as you wish !

Brandy butter is just butter, icing sugar, brandy and lots of nutmeg. Make it with soft butter and harden in the fridge. Keeps for ages.

You may find ready made brandy butter in the cooler cabinet with dairy and packets of rum/brandy custard sauce in the groceries.

The other essential is 'flaming' the pudding. Brandy tends not to light easily on its own or go out too quickly. pour equal quantities of brandy and vodka into a deep ladle and warm GENTLY over the hob for 2 or 3 mins, making sure you don't catch it alight till the very last moment. Call your guests to turn out the lights in the dining room. Light your spirit mixture and quickly pour over the pudding - it should flame for long enough to carry it to the table - this is what the vodka does for you. As it is the alcohol burning off, it is quite safe for children!

Any number of sauce ecipes out there - try these sites

Answer 2

Everyone has their own recipe, but that's not what you asked for is it? Jenny F has it all.
I prefer cream,but it has to be double cream or thick double cream (extra heavy cream) or 'real' custard (creme anglaise). In the supermarkets in the UK you can buy brandy butter, rum butter; brandy sauce, rum sauce; brandy cream and rum cream in tubs and aerosol cans. Several types of custard are available as well. All are traditional, well not the aerosol cans perhaps.
The other tradition to follow next year is to make the pudding on stir-up Sunday which is the Sunday before Advent. The whole family should take a turn at stirring the pudding and make a wish at the same time.

Answer 3

Christmas pudding

Ingredients:

1½lb of raisins
½lb of currants
½lb of mixed peel
¾lb of bread crumbs
¾lb of suet
8 eggs
1 wineglassful of brandy

Stone and cut the raisins in halves, but do not chop them; wash, pick, and dry the currants, and mince the suet finely; cut the candied peel into thin slices, and grate down the bread into fine crumbs.

When all these dry ingredients are prepared, mix them well together; then moisten the mixture with the eggs, which should be well beaten, and the brandy; stir well, that everything may be very thoroughly blended, and press the pudding into a buttered mould; tie it down tightly with a floured cloth, and boil for 5 or 6 hours. It may be boiled in a cloth without a mould, and will require the same time allowed for cooking.

As Christmas puddings are usually made a few days before they are required for table, when the pudding is taken out of the pot, hang it up immediately, and put a plate or saucer underneath to catch the water that may drain from it.

The day it is to be eaten, plunge it into boiling water, and keep it boiling for at least 2 hours; then turn it out of the mould, and serve with brandy-sauce.

On Christmas day a sprig of holly is usually placed in the middle of the pudding, and about a wineglassful of brandy poured round it, which, at the moment of serving, is lighted, and the pudding thus brought to table encircled in flame.

Time: 5 or 6 hours the first time of boiling; 2 hours the day it is to be served.

Sufficient for a quart mould for 7 or 8 persons

Answer 4

I like it with hard sauce and rum poured over, and don't forget the holly sprig.

Thats' the direction I give on the plum pudding recipe I posted on recipezaar under "Pirate's Plum Pudding"

http://www.recipezaar.com/269212

Answer 5

HOMEMADE CHRISTMAS PUDDIN

Wholemeal breadcrumbs 6oz(175G)
100 PER CENT wholemeal flour
Currants 8oz (225g)
Raisins 8oz (225)
Sultanas 8oz (225)
Almonds chopped 1oz (25g)
Raw brown sugar 8oz (225g)
Ground mixed spice 1/2 tsp (2.5ml)
Ground nutmeg 1/4tsp(1.25ml)
Melted Butter 6oz (175G)
Free range eggs 3
Marmalade 1tbs (15ml)
Sherry 4fl.oz (100ml)
Lemon grated rind of 1/2

METHOD

Thoroughly combine all the dry ingredients together in a largebowl. Melt the butter beat the eggs, and add allthe remaining ingredients to the bowl. stir well until it is well mixed then grease two pudding basins and press the mixture into the them then cut two circles of grease proofpaper making sure they are larger than the basin. then make a pleat in each. place over the basins and tie off with string. then top with kitchen foil. steam for 6 hours to reheat them steam for a a further 1 1/2 hours serve with a sweet sauce or cream this makes two 1/3/4lb 800g puds.

Answer 6

PLUM PUDDING:

http://whatscookingamerica.net/Cake/plumpuddingTips.htm

http://www.victoriana.com/christmas/plum-99.htm

http://fashion-era.com/Christmas/christmas_food_beeton_pudding_recipe.htm

Answer 7

you know how to type "plumpudding" so find out!