Liturgical Year : Recipes : Plum Pudding II

Catholic Recipe: Plum Pudding II

INGREDIENTS

1/2 pound beef suet, chopped
1/2 pound all-purpose flour, sifted
1/4 pound bread crumbs
3/4 pound brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1-1/4 pounds raisins—any kind
1/4 pound diced candied citron
1/4 pound diced candied orange peels
1/4 pound diced candied lemon peels
8 eggs, beaten
2 lemons—grated rind and their juice
2 oranges—grated rind and their juice
1/2 pt. Sherry or Port wine

Details

Prep Time: 7 hours

Difficulty: ★★★☆

Cost: ★★★☆

For Ages: 21+

Origin: England

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Similar Recipes (6)

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Also Called: Christmas Pudding

On the first Sunday of Advent we bring to the dinner table the "Stir-up" or traditional English plum pudding for family and guests to stir. Each makes a wish, as he or she stirs, and then prays the Collect from the Mass of the day:

Stir up Thy might, we beg Thee, O Lord; and come so that we may escape through Thy protection and be saved by Thy help from the dangers that threaten us because of our sins. Who livest and reignest for ever and ever.

Afterwards the pudding is steamed and put away until the feast of Christmas. Then warmed brandy or rum is added and set ablaze; and the flaming pudding is brought to the dinner table to be served as soon as the flame burns out. Actually the pudding is prepared on the Saturday before "Stir-up" Sunday. Filled with the good things of the world, the pudding is supposed to represent Christ who will bring with Him on His birthday all the good things of heaven. Children love to work on the pudding, and the busy mother finds extra hands a great help in dicing, grating and juicing the fruits.

We use a recipe from the November 1953 issue of the magazine Jubilee, that makes approximately five pounds of pudding. Adolph Paganuzzi, chef of a well-known Greenwich Village, New York, pastry shop, reduced his famous recipe to family proportions for Jubilee. With his kind permission we give it here:

DIRECTIONS

Into a bowl mix and work together all the pudding ingredients one at a time, in the order in which they are listed above. When they have been well mixed, pour the mixture into a well-greased mold or can. Cover, and seal tight. Steam in large, covered kettle, roaster or similar utensil and let simmer for at least five hours. When done, the pudding can be stored away until Christmas. It may be kept a year and will improve with age. It may be served with any sauce desired, such as fruit, rum, brandy, raisin, vanilla or any other kind. Liquid sauces are better than semi-liquid.

Recipe Source: Family Advent Customs by Helen McLoughlin, The Liturgical Press, Collegeville, Minnesota, 1954, 1979