Christmas Plum Pudding. Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in the UK, Ireland and in other countries where it has been brought by British and Irish immigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just "pud". Plum pudding is the traditional culmination of the Christmas feast (it's sometimes called Christmas pudding).
I make mine in October, and give many away as gifts. A Christmas plum pudding (also called figgy pudding) is divine—dark, moist, rich, and fruity. Christmas Plum Pudding: The celebrations of Christmas feast of the Victorian Era was not complete without a sweet delight; a plum pudding. You can cook Christmas Plum Pudding using 17 ingredients and 16 steps. Here is how you cook it.
Ingredients of Christmas Plum Pudding
- You need 1 cup of ground suet.
- It’s 3/4 cup of peeled minced apples.
- You need 3/4 cup of fine bread crumbs.
- It’s 3/4 cup of all-purpose flour.
- Prepare 1/4 tsp of mace.
- Prepare 1/2 tbsp of allspice.
- You need 1 tsp of cinnamon.
- It’s 1 tsp of fresh grated nutmeg.
- It’s 1/4 tsp of salt.
- It’s 1/4 cup of chopped red candied cherries.
- It’s 1/4 cup of chopped candied green cherries.
- It’s 1 cup of raisins.
- Prepare 1 cup of currants.
- It’s 1 cup of brown suger.
- You need 1/4 cup of brandy.
- Prepare 1/4 cup of rum.
- You need 4 each of beaten eggs.
The craze and popularity of the Plum Pudding were so. It is traditional in Ireland to pour the Irish whiskey over the whole pudding once it is on the. Mrs Beeton's recipe for Christmas plum pudding, from the BBC's Christmas In Wales website. As Christmas puddings are usually made a few days before they are required for table, when the.
Christmas Plum Pudding instructions
- Mix all ingredients except eggs, brandy and rum until well blended, use hands if necessary.
- Stir in eggs, brandy and rum.
- Lightly grease pudding mold. Depending on your size choice use more than one..
- Fill mold to within 1/2 inch of top.
- Cover tops with a piece of grease tin foil and clean cloth on top of that.
- Tie coverings with string tightly and leave string for removal from pot later.
- Place on rack in large enough pot to hold molds. Fill with boiling water until water level is 2/3 up side on mold.
- Boil gently for 3 – 3 1/2 hours. Add water if needed..
- Turn off heat, let water cool until you can safely remove using string of mold.
- Cool completely, loosen and remove from molds. Wrap in cheesecloth. Moisten cheesecloth with rum or brandy and wrap tightly in tin foil..
- Store in cool place til Christmas. Check every few days to ensure cheesecloth stays moist not wet. Reseal foil ater each check..
- To serve, reheat unmolded pudding either by steaming in original mold or wrapping in tin foil and heating in oven at approximately 325°F. If steaming ensure to cover the mold tightly avoiding moisture getting in pudding..
- Once heated invert on serving platter. If desired flambe with brandy. Serve with whipped cream or sauce of your choice. We prefer rum butter sauce..
- Spice measurements may be modified to your taste..
- Raisons and currants can be soaked for up to an hour in rum or brandy for more flavor..
Christmas Pudding (also known as plum pudding or figgy pudding) is a dish as famous as it is misunderstood. Festive Christmas food, plum pudding decorated chocolates. Festive table with traditional English and European style Christmas food. Here in Ireland, plum pudding and cake for dessert after the Christmas dinner is a tradition. Both desserts can be made well in advance of the holidays, which is an added bonus during those hectic.