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Plum Pudding-2

Plum Pudding-2 recipe image
This International dessert features Ground suet 1/2 c Candied orange peel, Apples 1 c Raisin. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 73.5
Description
This International dessert features Ground suet 1/2 c Candied orange peel, Apples 1 c Raisin. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 cups Ground suet
  • 1/2 cups Candied orange peel
  • 3/4 cups Apples
  • 1 cups Raisin
Directions
  1. 1
    minced, peeled 1 c Currants 3/4 c Fine bread crumbs 1 c Brown sugar 3/4 c Flour 1/2 c Brandy 1/4 ts Mace 4 Egg 3/4 ts Nutmeg -well beaten 1/4 ts Salt Whether it is called "Plum Pudding", or "Christmas Pudding", this traditional Christmas dessert find its roots in a medieval harvest dish,an unsweetened wheat stew called "frumenty".
  2. 2
    It can be traced back even farther to Scandinavian and Russian preparations.
  3. 3
    Gradually, beef broth was added along with brown bread for thickening; spices and dried fruits like raisinsand currants added interest.
  4. 4
    According to English tradition,it should be prepared on "
  5. 5
    Stir Up Sunday", the first Sunday of Advent and everyone in the household from the babe-in-arms to the oldest member should take a turn at the mixing.
  6. 6
    This is an adaptation of a recipe dating back to 1845.
  7. 7
    Mix all ingredients except eggs and brandy until well blended, use your hands if necessary.
  8. 8
    Stir in eggs, and brandy.
  9. 9
    Pour into lightly greased pudding mold or basin (or a coffee tin) and
  10. 10
    cover top with a piece of greased foil and clean cloth.
  11. 11
    Tie coverings, tightly and leave strings to assist in removing from pot later.
  12. 12
    Place on rack in pot with boiling water 2/3 way up the side of the basin.
  13. 13
    Boil gently for 3 to 3-1/2 hours.
  14. 14
    Remove carefully from cooled water, using strings.
  15. 15
    Cool completely and store in a cool place (or the refrigerator) until Christmas.
  16. 16
    Too serve, reheat unmolked pudding by steaming or wrap in foil and reheat gently in oven.
  17. 17
    Invert onto serving platter; set aflame, if desired, with brandy and insert holly in top.
  18. 18
    Serve with whipped cream or brandied hard sauce

Nutrition Facts

Servings 8

Amount Per Serving
Calories 73.5kcal
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 1.1g6%
Cholesterol 24.0mg8%
Sodium 20.0mg1%
Total Carbohydrate 3.1g2%
Dietary Fiber 0.5g2%
Sugars 2.2g
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: apples, baking, blending, boiling, candied, dessert, ground, holiday, international, orange, peel, plum, plums, pudding2, raisin, steaming, suet, title, vegan
Read it online: https://www.chefs-mate.com/recipe/plum-pudding-2-2/