Mary Litchfield Grimwood’S 1890 English Plum
Description
This traditional English plum pudding is a dense, moist, and intensely flavorful dessert perfect for Christmas or special holiday gatherings. Rich with suet, brown sugar, and a generous mix of raisins, currants, and chopped apples, it offers a deep, spiced taste profile with cinnamon, allspice, and nutmeg. The long steaming process ensures a tender crumb and allows the flavors to meld beautifully. Serve warm with hard sauce or brandy butter for an authentic vintage experience. This pudding keeps well for months, making it a wonderful make-ahead treat for the holidays.Ingredients
Directions
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Grease and flour six 1-pound coffee cans or pudding molds.
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Sift the 4 1/2 cups flour with baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg into a large bowl.
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In a separate bowl, dust the raisins, currants, apples, and nuts with 2 tablespoons of additional flour.
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Mix together the suet, brown sugar, eggs, and buttermilk in a medium bowl.
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Add the suet mixture gradually to the sifted dry ingredients, mixing well until combined.
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Fold in the floured fruits, nuts, and bread crumbs until well-blended.
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If the batter is not stiff enough, stir in additional flour as needed.
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Divide the mixture among the prepared cans or molds, filling them only half full.
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Cover each can with a double sheet of waxed paper and tie down securely with string.
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For pressure cooker method: Place hot water in the bottom of a large pressure cooker, using enough to reach just below the bottom of a steaming rack.
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Place cans or molds on the rack, cover the pressure canner, and steam for 20 minutes with the vent tube open.
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Attach the automatic pressure control or close the petcock and cook for 50 minutes at 10 lbs pressure.
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Remove from heat and allow pressure to reduce completely before opening and removing the puddings.
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For regular steamer method: In a large stockpot or boiling water bath canner, add water to come up just below the bottom of the steaming rack.
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Add puddings, cover, and steam for 6 hours, adding water as necessary to keep from boiling dry.
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Ensure the lid fits tightly; if not, place a weight on the lid or cover the pot rim with aluminum foil.
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To serve, slice and resteam in the top of a double boiler over simmering water until hot, about 1 hour.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1442.0kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 3162.7mg132%
- Total Carbohydrate 327.2g110%
- Dietary Fiber 14.2g57%
- Sugars 111.9g
- Protein 31.8g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This pudding will keep for months in the refrigerator or may be frozen for up to one year.
Serving: Serve with hard sauce and whipped cream flavored with brandy, or try the Wilson family's favorite sauce.
Ingredients: The recipe calls for golden raisins or sultanas, currants, finely chopped apples, chopped black walnuts and pecans, 1 lb good beef suet ground by butcher, 2 cups light brown sugar, 6 eggs well beaten, 1 1/2 cups buttermilk, and 1 cup soft fresh bread crumbs from homemade-type bread.
Tips: It helps if the steamer lid is tightfitting; if not, try putting a weight on the lid to keep it down, or cover the pot rim with a strip of aluminum foil to help the lid fit more tightly.
