Reviews (1)

Add Rating & Review

104 Ratings

5 star values:

                                  21

4 star values:

                                  17

3 star values:

                                  40

2 star values:

                                  20

1 star values:

                                  6

Martha Stewart Member

Rating: 4 stars

12/18/2017

                Instead of currants I used gooseberries, and gooseberry jam along with Kentucky Brandy instead of French Brandy. and the whole thing came out great.

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Gallery

Recipe Summary

Yield: Serves 10 to 15

Ingredients

Ingredient Checklist

1/2 pound dried currants, plumped with 2 tablespoons cognac and enough hot water to cover

1/2 pound dried raisins, finely cut

1/4 pound candied kumquats, finely diced

1/4 pound glazed orange peel, finely diced

1/4 pound glazed lemon peel, finely diced

1/4 pound citron, finely diced

1/2 pound walnuts, finely chopped

1 cup flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

3/4 teaspoon mace

1/2 pound ground suet

3 slices thin-sliced bread, soaked in 1/2 cup apple juice

1 cup dark brown sugar

3 eggs, beaten

1/3 cup black currant jam or preserves

1/4 cup brandy or cognac

1 teaspoon sugar

1/2 cup cognac

Hard Sauce, for serving (optional)

Gallery

Recipe Summary

Yield: Serves 10 to 15

Recipe Summary

Yield: Serves 10 to 15

Recipe Summary

Yield: Serves 10 to 15

Yield: Serves 10 to 15

Serves 10 to 15

Ingredients

Ingredients

  • 1/2 pound dried currants, plumped with 2 tablespoons cognac and enough hot water to cover
  • 1/2 pound dried raisins, finely cut
  • 1/4 pound candied kumquats, finely diced
  • 1/4 pound glazed orange peel, finely diced
  • 1/4 pound glazed lemon peel, finely diced
  • 1/4 pound citron, finely diced
  • 1/2 pound walnuts, finely chopped
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon mace
  • 1/2 pound ground suet
  • 3 slices thin-sliced bread, soaked in 1/2 cup apple juice
  • 1 cup dark brown sugar
  • 3 eggs, beaten
  • 1/3 cup black currant jam or preserves
  • 1/4 cup brandy or cognac
  • 1 teaspoon sugar
  • 1/2 cup cognac
  • Hard Sauce, for serving (optional)

Directions

Oil a 2-quart steamer mold or pottery bowl very well with vegetable oil and let it stand as you make the pudding.

Combine the fruits and nuts in a large bowl. Sift flour, baking soda, salt, and spices into the fruit and nuts. Add the suet, bread, brown sugar, eggs, and jam and blend well. Beat with a wooden spoon to lighten the mixture. Pour into mold. Cover with circle or parchment paper and put on a rack in a large kettle with enough water to come halfway up the sides. Cover and keep water boiling, replenishing as necessary. Steam for 6 hours.

Uncover pudding and pour brandy over it; put a piece of waxed paper over pudding; replace parchment and set in a cool place or on low shelf of refrigerator to ripen.

To serve, steam for 2 more hours and invert on a serving platter. Add the 1 teaspoon sugar to the cognac, heat, pour over warm pudding, and flame with a match. Serve with hard sauce.

Reviews (1)

Add Rating & Review

104 Ratings

5 star values:

                                  21

4 star values:

                                  17

3 star values:

                                  40

2 star values:

                                  20

1 star values:

                                  6

Martha Stewart Member

Rating: 4 stars

12/18/2017

                Instead of currants I used gooseberries, and gooseberry jam along with Kentucky Brandy instead of French Brandy. and the whole thing came out great.

Reviews (1)

Add Rating & Review

104 Ratings

5 star values:

                                  21

4 star values:

                                  17

3 star values:

                                  40

2 star values:

                                  20

1 star values:

                                  6

Add Rating & Review

104 Ratings

5 star values:

                                  21

4 star values:

                                  17

3 star values:

                                  40

2 star values:

                                  20

1 star values:

                                  6

104 Ratings

5 star values:

                                  21

4 star values:

                                  17

3 star values:

                                  40

2 star values:

                                  20

1 star values:

                                  6

104 Ratings

5 star values:

                                  21

4 star values:

                                  17

3 star values:

                                  40

2 star values:

                                  20

1 star values:

                                  6
  • 5 star values:
  • 21
  • 4 star values:
  • 17
  • 3 star values:
  • 40
  • 2 star values:
  • 20
  • 1 star values:
  • 6

Martha Stewart Member

Rating: 4 stars

12/18/2017

                Instead of currants I used gooseberries, and gooseberry jam along with Kentucky Brandy instead of French Brandy. and the whole thing came out great.

Martha Stewart Member

Rating: 4 stars

12/18/2017

                Instead of currants I used gooseberries, and gooseberry jam along with Kentucky Brandy instead of French Brandy. and the whole thing came out great.

Rating: 4 stars

All Reviews for Plum Pudding

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Plum Pudding

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest