How to Make Plum Pudding?
To make plum pudding, begin by gathering the necessary ingredients: apple, dried fruit, orange juice, brandy, butter, sugar, molasses, orange zest, eggs, flour, baking powder, mixed spice, and breadcrumbs.
Mix the diced apple, dried fruit, orange juice, and brandy, and let it sit for at least 1 hour.
Beat butter until smooth, then add sugar, molasses, and orange zest.
Beat in eggs one at a time, adding flour to prevent curdling.
Gently fold in flour, baking powder, mixed spice, and breadcrumbs.
Stir in soaked fruit and its liquid.
Grease a pudding basin, line the bottom with parchment paper, and pack the batter in.
Cover with greased parchment paper and foil, tying with a string.
Place the basin in a Dutch oven with a metal jar lid in the bottom, adding boiling water halfway up the side of the basin.
Simmer for 4-6 hours, adding water as needed.
Let the pudding cool, then store for at least 4 weeks.
Steam for 1 ½ to 2 hours before serving.
Turn out onto a plate, flame with brandy, and serve with brandy butter.
Plum pudding is a rich, dense fruit cake with a moist texture and subtle crunch.
It is traditionally served at the end of Christmas dinner.
Quick Tips and Facts:
1. In medieval times, plum pudding was not traditionally made with plums or any kind of fruit. The term “plum” was used as a generic word for dried fruits such as raisins and currants.
2. The origin of plum pudding can be traced back to the Roman Empire. Romans made a similar dish called “puls,” which consisted of a mix of soaked bread, wine, fat, and various sweeteners. This dish eventually evolved into the plum pudding we know today.
3. Plum pudding was initially considered a savory dish rather than a dessert. In the 16th and 17th centuries, it was commonly filled with meat, suet, and spices, making it more like a modern-day sausage than a sweet treat.
4. The tradition of making plum pudding on Stir-up Sunday, the last Sunday before Advent, dates back to Victorian England. It is said that each family member should take turns stirring the pudding clockwise while making a wish. Charms or coins were sometimes hidden within the pudding, bringing luck to those who found them.
5. The superstition surrounding plum pudding involves aging it for several weeks or even months before eating. Some people believe that if the pudding is prepared in advance and stored in a cool place, it will develop richer flavors and textures over time.
The History Of Plum Pudding
Plum pudding, also known as Christmas pudding, is a traditional English dessert that has been enjoyed at Christmas dinners for centuries. Its origins can be traced back to medieval times when it was a savory steamed dish. However, by the Victorian era, it had evolved into a sweet concoction of suet, spices, and dried fruit soaked in alcohol.
During medieval times, plum pudding was often made with meat, suet, and breadcrumbs, and it was boiled or steamed in a cloth. It was typically enjoyed as a main course rather than a dessert. As time went on, the meat was gradually replaced with dried fruits, and the dish became sweeter.
The name “plum pudding” may be misleading, as it does not actually contain plums. Back in those days, any dried fruit mixture was referred to as “plum.” Some recipes do include dried plums, or prunes, but they are not a requirement.
By the Victorian era, plum pudding had become a staple of Christmas dinner. It was shaped into a ball, wrapped in a pudding cloth, and steamed for several hours. The pudding was traditionally served at the end of the meal, often set alight with flaming brandy for a dramatic presentation.
Traditional Ingredients And Cooking Methods
The key ingredients in plum pudding include dried fruit, alcohol (brandy or rum), butter (or suet), and a variety of spices. The dried fruits typically used include raisins, sultanas, currants, apricots, and prunes. These fruits are soaked in brandy for both flavor and preservation during the aging process.
Suet, a type of fat found around the kidneys of animals, was traditionally used in plum pudding. However, in more modern times, it is often substituted with vegetarian suet or butter for a lighter texture. Breadcrumbs are also used to lighten the pudding’s texture.
In addition to the dried fruit and fat, the pudding batter also includes other ingredients such as diced apple, orange juice, sugar, molasses, eggs, flour, baking powder, mixed spice, and orange zest. The fruit is soaked in brandy for at least an hour before being incorporated into the batter.
To cook plum pudding, it is steamed for a minimum of four hours. The steaming process helps to cook the pudding thoroughly and caramelize the sugars in the batter. The pudding is traditionally cooked in a ceramic basin, which is placed in a Dutch oven or large pot filled with boiling water.
Modern Adaptations And Substitutions
In more recent times, there have been some adaptations and substitutions made to the traditional plum pudding recipe. Instead of using suet or butter, some recipes call for vegetable suet or even vegetable oil as a substitute. This makes the pudding suitable for vegetarians.
To lighten the texture of the pudding, some recipes include breadcrumbs and baking powder. This is not always found in traditional recipes, but it can add a fluffy texture to the final product.
The choice of dried fruits can also vary. While traditional recipes call for raisins, sultanas, currants, apricots, and prunes, you can experiment with different combinations or use your favorite dried fruits. This allows for some customization based on personal preference.
- Adaptations and substitutions have been made to the traditional plum pudding recipe:
- Vegetable suet or vegetable oil can be used instead of suet or butter, making it suitable for vegetarians.
- Breadcrumbs and baking powder can be added to lighten the texture of the pudding.
- The choice of dried fruits can be customized based on personal preference:
- Traditional options include raisins, sultanas, currants, apricots, and prunes.
Step-By-Step Instructions For Making Plum Pudding
To make plum pudding, gather the following ingredients:
- apple
- dried fruit
- orange juice
- brandy
- butter
- sugar
- molasses
- orange zest
- eggs
- flour
- baking powder
- mixed spice
- breadcrumbs
Once you have all the ingredients ready, follow these step-by-step instructions:
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Mix the diced apple, dried fruit, orange juice, and brandy together in a bowl. Let it stand for at least one hour to allow the flavors to meld and the fruit to soak up the liquid.
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In a separate bowl, beat the butter until smooth and light. Add the sugar, molasses, and orange zest, and continue beating until well combined.
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Beat in the eggs, one at a time, making sure to incorporate some flour with each addition to prevent curdling.
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Gently fold in the flour, baking powder, mixed spice, and breadcrumbs until just combined.
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Stir in the soaked fruit and its liquid, making sure it is evenly distributed throughout the batter.
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Grease a pudding basin and line the bottom with parchment paper.
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Pack the batter into the basin, smoothing the top with a spatula.
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Cover the basin with greased parchment paper and foil, then secure it tightly with a string.
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Place a metal jar lid in the bottom of a Dutch oven or large pot to act as a trivet. Place the pudding basin on top of the lid.
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Add enough boiling water to the pot to come halfway up the side of the basin.
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Cover the pot with a lid and simmer the pudding for four to six hours. Check the water level periodically and add more boiling water as needed.
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The pudding is done when it is a rich, dark brown color and a skewer inserted into the middle comes out clean.
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For better flavor, let the plum pudding rest for a few days before serving.
- Serve with custard, cream, or a brandy sauce.
“The pudding is done when it is a rich, dark brown color and a skewer inserted into the middle comes out clean.”
Maturing And Storing Plum Pudding
After cooking, it is essential to completely cool the pudding before storing it. Once cooled, uncover the pudding and let it sit overnight to allow excess moisture to evaporate. Later, re-cover it with parchment paper and foil. Store the pudding in a cool and dark place for a minimum of four weeks to allow the flavors to mature.
During this maturing period, the flavors of the dried fruit and alcohol will meld together, resulting in a richer and more complex taste. Some prefer to age their plum pudding for several months to achieve the best flavor.
When it comes to storage, you have two options:
- Leave the pudding in the basin and secure the covers with a string under the lip.
- Alternatively, transfer the pudding to an airtight container.
Whichever option you choose, be sure to re-wrap the pudding with fresh parchment paper and foil before storing it.
Serving And Enjoying Plum Pudding
To serve plum pudding, steam it for an additional 1 ½ to 2 hours before serving. This will help to warm it through and ensure it is thoroughly heated. Once steamed, carefully turn the pudding out onto a serving plate.
To add a touch of theatrics, you can flame the pudding with brandy. Heat a small amount of brandy in a ladle, then carefully light it with a match and pour it over the pudding. The flames should burn out quickly, leaving behind a delicious aroma and a sense of occasion.
Plum pudding is traditionally served with brandy butter, which is a mixture of butter, sugar, and brandy. This creamy and rich accompaniment enhances the flavors of the pudding. Alternatively, you can serve it with hard sauce or custard for a different taste experience.
Leftover plum pudding can be reheated in the microwave or a low oven. Simply wrap it in a damp cloth or paper towel and heat it for a short time until warmed through. Be careful not to overheat the pudding, as it can become dry.
If you have a lot of pudding leftover, it can also be frozen for up to one year. Wrap it tightly in plastic wrap and place it in the freezer. Before serving, thaw the pudding at room temperature and then warm it up as desired.
Plum pudding is a beloved Christmas dessert that has a rich history and is steeped in tradition.
In conclusion, making your own plum pudding allows you to carry on this time-honored tradition and savor the delicious flavors of this classic English treat. So don your apron, gather your ingredients, and follow the step-by-step instructions to create your own plum pudding masterpiece. Whether you enjoy it with flaming brandy or a dollop of brandy butter, the taste of homemade plum pudding is sure to bring warmth and joy to your Christmas celebrations.
- Steam the pudding for 1 ½ to 2 hours before serving.
- Flame the pudding with brandy for theatrics.
- Serve with brandy butter, hard sauce, or custard.
- Reheat leftover pudding in the microwave or low oven.
- Freeze leftover pudding for up to one year.
- Thaw at room temperature before serving if frozen.
Frequently Asked Questions
What is a plum pudding made of?
English plum pudding is a delectable dessert made up of a delicious cake batter combined with generous amounts of various dried fruits marinated in brandy. The traditional fruit mixture usually includes raisins, sultanas, and currants, providing a rich and sweet taste. To enhance the flavor and add a delightful texture, I also incorporate fresh diced apple, dried apricots, and prunes into this delightful treat. Ultimately, this delightful combination of ingredients creates a mouthwatering and festive treat known as English plum pudding.
What is the difference between plum pudding and Christmas pudding?
While Christmas pudding is often referred to as plum pudding, there is actually no plum involved in the traditional recipe. This peculiar naming convention stems from the Victorian era when dried plums were commonly substituted with other dried fruits like raisins. The use of fruits like raisins gave the pudding its rich and delectable flavor, leading to the ongoing misconception that plums are a key ingredient.
To further clarify, the main disparity between plum pudding and Christmas pudding lies in their names rather than their actual composition. Both refer to the same dessert, which is a rich and dense steamed or boiled pudding filled with a delightful combination of dried fruits like raisins, currants, and sultanas. So, despite its misleading name, rest assured that indulging in a Christmas pudding won’t leave you missing any plum flavor.
What is Christmas plum pudding made of?
Christmas plum pudding, also known as figgy pudding or simply plum pudding, is a delightful English dessert that brings together a medley of flavors and textures. This steamed cake-like delicacy is crafted from a combination of breadcrumbs, flour, suet, sugar, eggs, brandy, lemon zest, candied citrus peel, assorted spices, and a generous assortment of dried fruits such as raisins, currants, and golden raisins. The result is a rich and moist pudding that encompasses the essence of Christmas, exuding warmth, sweetness, and a hint of citrusy tanginess. Indeed, this classic dessert is a festive treat that has delighted generations during the holiday season.
Why do people eat plum pudding?
Plum pudding has endured as a beloved Christmas tradition due to its rich historical significance and symbolic nature. It is believed that this culinary tradition originated in medieval England, where it was customary to prepare the pudding on the 25th Sunday after Trinity. Made with 13 ingredients to represent Christ and the 12 apostles, its preparation involved each family member stirring the mixture from east to west, signifying the journey of the three wise men. Over time, this ritualistic cooking practice became deeply ingrained in Christmas celebrations, and people continue to enjoy plum pudding as a way to connect with their heritage and maintain the enchantment of the holiday season.
Additionally, the allure of plum pudding lies in its decadent and nostalgic flavors. The combination of spices, dried fruits, and rich suet creates a sumptuous treat with a warm and comforting taste. Its distinctive dark color, dense texture, and brandy-soaked aroma further contribute to the appeal of this traditional dessert. People eat plum pudding to not only savor its delicious flavors but also to experience a taste of history and engage in a centuries-long culinary tradition that brings friends and family together during the festive season.