Recipe: Plum Pudding & Hard Sauce
Nancy Dooley
hard sauce:
Plum Pudding (serves 8-10)
2 C. chopped suet (chop (dice) the suet and then measure; do not pack it down
in the measuring cup)
2 C. seedless raisins
1 C. chopped apple
1 C. currants
1 C. light molasses
1 C. cold water
3 C. enriched flour
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
Combine suet, fruits, molasses and water. Sift other ingredients. Add to
fruit mixture and mix well. Fill greased custard cups 2/3 full (or one large
mold), cover tightly and steam on rack over small amount of boiling water 3
hours in covered container (4 hours for bigger container). Serve hot with
lemon sauce or hard sauce.
Hard Sauce
1/2 C. butter, softened
2 C. sifted powdered (confectioners) sugar
1 1/2 tsp. vanilla
Cream butter and add other ingredients, beating until light and fluffy. Serve
dollops on hot plum pudding.
Nancy Dooley
"A cheerful look makes a dish a feast"...Herbert, Jacula Prudentum
Sheri McRae
(Nancy Dooley) wrote:
> Here's our family's recipe for plum pudding (non-alcoholic) and accompanying
> hard sauce:
>
> Plum Pudding (serves 8-10)
>
Yummy looking recipe saved and snipped.
> Nancy Dooley
>
> "A cheerful look makes a dish a feast"...Herbert, Jacula Prudentum
Have you noticed that plum pudding always seems to have every ingredient
except plums and the kitchen sink?
Cheers, Sheri
Sheri McRae she...@zeta.org.au
A man could not be in two places at the same time unless he were a bird.
- Sir Boyle Roche
Doreen Randal
(Sheri McRae) wrote:
>Have you noticed that plum pudding always seems to have every ingredient
>except plums and the kitchen sink?
>
>Cheers, Sheri
>
> Sheri McRae she...@zeta.org.au
>A man could not be in two places at the same time unless he were a bird.
> - Sir Boyle Roche
That always amused me too.
Does any one know how the boiled Plum Pudding (in a Cloth)got the name
Plum Duff?
When my Grandmother made her "Plum Puddings" if they cooked in a
basin they were Plum Puddings but boiled in a cloth they were
Plum Duffs.
Doreen
Life is a book of volumes three, the past the present and what's to be.
The past we've read and put away, the present we're reading day by day.
The last and the best of all the three is locked and God holds the key.
--
Doreen Randal
Email:yn...@yetti.wanganui.gen.nz
Nicole A. Okun
yn...@yetti.wanganui.gen.nz (Doreen Randal) writes:
>
>
> Does any one know how the boiled Plum Pudding (in a Cloth)got the name
> Plum Duff?
> When my Grandmother made her "Plum Puddings" if they cooked in a
> basin they were Plum Puddings but boiled in a cloth they were
> Plum Duffs.
According to my Shorter OED, "duff" means dough (rhymes with "rough", I
guess), and it is a North-England word for puddings boiled in a cloth.
In Newfoundland, a famous dish is figgy duff. Anyone have a recipe for it?
I'd be interested in seeing whether it has more figs than plum pudding has
plums!
Here is a recipe for steamed carrot pudding (which *does* contain carrots).
It tastes much better than you might imagine from the ingredients:
1 cup flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
1/4 tsp salt
1 cup grated, peeled raw potato
1 cup grated, raw carrot
Combine grated veggies and sifted dry ingredients. Add 1/2 cup melted
butter or marg, 1 cup white sugar, 1 cup raisins, and 1/2 cup chopped nuts.
Mix well and put in a greased pudding basin. Cover tightly and steam 3-1/2
hours. Serve with the following sauce:
In a pan combine:
1/2 cup sugar
1 tbsp cornstarch
1/8 tsp salt
1/8 tsp nutmeg
1 cup boiling water
Cook until thickened. Then add 2 tbsp butter and the juice of half a
lemon. The sauce will keep for some time if refrigerated, so can be made
ahead of the pudding.
-- Nicole
C:COMMSWINSOCKKA9QSPOOLMAIL
George I where the only fruit is 1 lb plums and 1 lb raisins.
As to fig puds, Mrs Hart's Fig Pudding:
Taken from Good Things in England, Florence White, London, 1932
1/2 lb breadcrumbs
1/2 lb figs
1/2 lb sugar
1/2 oz nutmeg
6 oz suet
2 eggs
Boil in a cloth 4 hours.
Mince the figs very small; also mince the suet very very fine. Mix
crumbs, figs, sugar, suet and nutmeg very well. Moisten with the
eggs which should first be well beaten. Put in a greased mould
or basin, cover well with greased paper and steam 4 1/2 hours.
Turn out and serve with wine sauce.
Mandy Alford
Lin Nah
what do you think of the plum duff sold at shops around
christmas? There's one with the brand "Ye Olde Plum duff"
There's also another (could be same company) t hat sells it
with smaller servings. I saw it at a shop last year. these
small servings were nice and cute. they had a small bottle of
brandy attached to the bag and a card with the brandy sauce recipe.
if that's not reached wanganui yet (I would be surprised if
it has not) let me know. I saw it being sold in Whitianga
at the delicatessen there in 1994.
Unfortunately the last time i had this was 3 years ago. It was
yummy then. (by the time i got round to suggesting it last year
mum had already decided on the dinner menu)
btw no stopping miche, lyndon and others from putting in their
opinion.
regards
lin
Doreen Randal
wrote:
Yes, I saw them in Food Town last Christmas haven't seen them
this year yet.
I don't like Christmas pudding, mince pies or heavy fruit cakes,
but Maurie loves them, so I make (or sometimes buy) them for
him. I love the smell of them cooking though. <g>
Doreen
Life is like an onion: You peel off layer after layer,
then you find there is nothing in it.
Joel Ehrlich
Sheri McRae wrote about Recipe: Plum Pudding & Hard Sauce to
All on 22 Nov 95 18:58:20 saying...
SM> Have you noticed that plum pudding always seems to have every
SM> ingredient except plums and the kitchen sink?
SM> Cheers, Sheri
You leave out the sink?
Why?
Joel
Mandy Alford
> A local limey grocer sells vegetarian "suet". Any verdict on this?
>
I use it for my mincemeat, Christmas puddings and other steamed puddings when I'm not
sure who's going to be eating them (carnivores/vegetarians). Haven't noticed any
difference between the packaged vegetarian and the packaged meat version.
It keeps reasonably well - I don't normally store it in the fridge - and I buy it at Safeway.
--
Mandy Alford
pet...@imap1.asu.edu
back home isn't allowed into the U.S. (so I've been told), and local
supermarket meat departments don't carry real suet (hard fat from the
loin & kidneys) just regular fat that they sometimes call suet and sell
as birdfood.
A local limey grocer sells vegetarian "suet". Any verdict on this?
--peter
Mandy Alford
> What is vegetarian suet? Crisco?
I went to look at a package to check what vegetarian suet contained: hydrogenated palm
oil and sunflower oil.
It's in grated form and is covered lightly with flour to prevent it sticking together. I wonder
whether you could grate chilled or frozen Crisco to achieve the same result?
--
Mandy Alford
Nancy Dooley
>From: Mandy Alford <ma...@alfresco.demon.co.uk>
>Subject: Re: Recipe: Plum Pudding & Hard Sauce
>Date: Thu, 07 Dec 1995 09:25:14
>--
> Mandy Alford
Thanks, but no thanks...I'll stick to the real stuff. It can't possibly be
worse for you.
Nancy ("one is never too young to wear fur") D.