Wednesday, November 14, 2012

Grandma's Plum Pudding (Christmas Pudding)

2 cups flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1 1/4 cups breadcrumbs
1 cup chopped nuts
1 cup golden seedless raisins
2/3 cup seedless raisins
1/3 cup currants
1/3 cup chopped glacé cherries
1 1/4 cups butter, softened
1 cup sugar
1/4 cup molasses
4 eggs
1 teaspoon vanilla
1 teaspoon lemon extract

1. In a bowl mix together flour, baking soda, cinnamon, cloves, and salt. Set aside. In another bowl, combine breadcrumbs, nuts, raisins, currants and glacĂ© cherries. 
2. In a large bowl, cream together butter and sugar; add molasses and blend until smooth. Beat in eggs and extracts. Stir in dry ingredients followed fruit mixture, stirring until well combined.
3. Spoon batter into a well greased (I used vegetable shortening) 8 cup pudding mold. Cover top with a circle of greased parchment paper, pressing down batter, and secure greased lid tightly. 
4. Place pudding into a large pot, and fill with water two-thirds of the way up the side of the mold. Bring water to a boil and boil steadily, with the pot lid on, for 2 to 2 1/2 hours (mine took 2 hours). Top up water as needed. 
5. Pudding is done when toothpick inserted near the center comes out clean. Remove lid and let pudding cool to room temperature then refrigerate or freeze until ready to serve. If frozen, put pudding out at room temperature overnight to thaw.
6. On Christmas Day, resteam the pudding for about an hour, or until heated through. Turn pudding out onto serving plate. Serve with custard or hard sauce!
Serves 8-10. Happy Holidays!

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