Page 12 - The Wave Holistic and Metaphysical Journal Sept/Oct 2016
P. 12
Culinary Arts
Christmas Plum Pudding
by Stacey Leigh
I came across this recipe many years ago, and it is a favorite at our Holiday Table. It keeps well for months, especially if soaked in brandy or rum, and makes a great holiday gift, (better than fruit cake). It requires special equipment and ingredients, and hours of steaming. But it is well worth the extra work! This recipe will yield an authentic English Pudding, like the plum puddings described in the writings of Charles Dickens. You must use an English Pudding mold to make it. These can be purchased at Sur la Table, William’s of Sonoma, or any fine cookware store. They can also be found at garage and estate sales and antique stores. If purchasing second-hand, avoid any that are rusty, and be sure to get them with lids and lid clamps intact. Serve this pudding with Hard Sauce.
For a scrumptious vegan dessert with that Olde English flavor, make the Mince Pie on the next page.
Method
1. Sift dry ingredients together.
2. Mix in fruit, nuts and bread crumbs, making sure that fruits and nuts are completely coated with flour and there are not clumps of fruits.
3. In a separate bowl, mix together suet, sugar, eggs, jelly, and juice or liquor.
4. Blend wet and dry ingredients together just until all ingredients are moistened.
5. Pour into well-greased 2 quart English Pudding mold, (or 2 one-quart molds).
6. Make sure lid is on tight, or cover with waxed paper to prevent water from soaking into pudding.
7. Place molds into a hot water bath in a large kettle, up to 1/2” from lid, on tuna cans that have both lids removed or some other support. Mold should not be in direct contact with the bottom of the kettle.
9. Keep the kettle on low heat so that water is just below the boiling point.
10. Steam pudding in kettle for 6 hours.
Ingredients
• 1 cup sifted all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon mace
• 1 1/2 cups dark raisins, finely chopped
• 1 1/2 cups currants plumped in water or rum
• 3/4 cup citron, finely chopped
• 3/4 cup candied orange and lemon peel, finely chopped
• 1/2 cup chopped walnuts
• 1 1/2 cups course soft bread crumbs
• 2 cups suet (1/2 lb), ground, or chopped fine (get white,
flaky suet from your local butcher)
• 1 cup brown sugar
• 3 eggs, beaten
• 6 tablespoons currant jelly
• 1/4 cup fruit juice, brandy or rum
12
www.TheWaveHolisticJournal.com
Plum Pudding Mold