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Mary Litchfield Grimwood’S 1890 English Plum

Mary Litchfield Grimwood's 1890 English Plum recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1442.0
Dietary: Vegetarian
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
  • 4 1/2 cup All-purpose flour*; sifted
  • 4 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 2 teaspoon Cinnamon
  • 1 teaspoon Allspice
  • 1/2 teaspoon Cloves
  • 1/4 teaspoon Nutmeg
  • 1 Box Muscat raisins; seeded
  • 1 Box Seedless nectar raisins
Directions
  1. 1
    Grease and flour six 1-pound coffee cans or pudding molds.
  2. 2
    Sift the 4 1/2 cups flour with baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg into a large bowl.
  3. 3
    In a separate bowl, dust the raisins, currants, apples, and nuts with 2 tablespoons of additional flour.
  4. 4
    Mix together the suet, brown sugar, eggs, and buttermilk in a medium bowl.
  5. 5
    Add the suet mixture gradually to the sifted dry ingredients, mixing well until combined.
  6. 6
    Fold in the floured fruits, nuts, and bread crumbs until well-blended.
  7. 7
    If the batter is not stiff enough, stir in additional flour as needed.
  8. 8
    Divide the mixture among the prepared cans or molds, filling them only half full.
  9. 9
    Cover each can with a double sheet of waxed paper and tie down securely with string.
  10. 10
    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.
  11. 11
    Place cans or molds on the rack, cover the pressure canner, and steam for 20 minutes with the vent tube open.
  12. 12
    Attach the automatic pressure control or close the petcock and cook for 50 minutes at 10 lbs pressure.
  13. 13
    Remove from heat and allow pressure to reduce completely before opening and removing the puddings.
  14. 14
    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.
  15. 15
    Add puddings, cover, and steam for 6 hours, adding water as necessary to keep from boiling dry.
  16. 16
    Ensure the lid fits tightly; if not, place a weight on the lid or cover the pot rim with aluminum foil.
  17. 17
    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.

Keywords: plum pudding, christmas dessert, steamed pudding, vintage recipe, english pudding, dried fruit, holiday baking, suet pudding, raisins, currants, cinnamon, allspice, nutmeg, hard sauce, make ahead, traditional, festive, comfort food, winter dessert, family recipe
Read it online: https://www.chefs-mate.com/recipe/mary-litchfield-grimwoods-1890-english-plum/