Liturgical Year : Recipes : Plum Pudding V

Catholic Recipe: Plum Pudding V

INGREDIENTS

1 pound seedless raisins, chopped
1/4 pound candied peels citron, orange, lemon, chopped
1/4 pound figs, chopped
1/2 pound beef suet, chopped
4 cups fine dry bread crumbs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup sifted all-purpose flour
1/2 cup brown sugar, firmly packed
1/2 teaspoon salt
1 cup cider or fruit juice
sherry flavoring to taste
6 eggs, beaten
Sauce:
2 egg yolks
1 cup confectioners' sugar
1/4 cup heavy cream, whipped
vanilla
sherry flavoring to taste

Details

Serves: 6-8

Prep Time: 5 1/2-6 hours

Difficulty: ★★★☆

Cost: ★★★☆

For Ages: 15+

Origin: England

show

Food Categories (2)

show

Similar Recipes (5)

show

Linked Activities (1)

show

Feasts (2)

show

Seasons (2)

Also Called: Christmas Pudding

This dessert, a famous national Christmas dish in England from medieval times, is made of ground or hacked plums, flour, eggs, bread crumbs, and various other ingredients (fruits and spices). It used to be bound up in a cloth, boiled on Christmas morning, and served with great ceremony, often saturated with alcohol and set aflame while being borne into the dining room, as Dickens describes so vividly in his A Christmas Carol.

DIRECTIONS

Mix fruits, suet, bread crumbs, spices. Add flour, sugar, salt, fruit juice, flavoring, beaten eggs; stir until smooth. Fill pudding mold 2/3 full. Tie oiled paper tightly over top; put mold into saucepan of boiling water. Steam 5-6 hours.

Sauce: Beat egg yolks. Add sugar; continue beating until smooth. Fold in whipped cream. Flavor with vanilla, sherry. Serve over warm pudding.

Yield, 6-8 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965

Catholic Recipe: Plum Pudding V

INGREDIENTS

Details

Food Categories (2)

Similar Recipes (5)

Linked Activities (1)

Feasts (2)

Seasons (2)

DIRECTIONS

Solemnity of the Annunciation of the Lord

Free eBook: