English Plum Pudding Recipe Suet

Christmas Plum Pudding. Bringing back a traditional …

WebDec 21, 2022 · Place the cover on the pot and bring it to a very gentle simmer. This should be done on a low to medium low heat, just enough …

1. Grease a glass or stainless steel bowl or pudding mold. The bowl/mold should hold about 9 cups.
2. Line the mold with strips of parchment paper to help with the release of the pudding later.
3. Simply mix together the dried fruits and brandy and let stand overnight or for several days beforehand.
4. Stir it several times during the soaking time and always have it in a sealed plastic container or bowl covered tightly with plastic wrap. You don't want the alcohol to evaporate.

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Superb English Plum Pudding Recipe Epicurious

WebAug 20, 2004 · Preparation. Step 1. Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and …

Rating: 4.7/5(64)

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Traditional Plum Pudding Downton Abbey Cooks

WebNov 24, 2018 · Instructions. In a large bowl stir together suet, almonds, marinated fruit, flour, bread crumbs, cinnamon, nutmeg, and allspice. In …

1. In a large bowl stir together suet, almonds, marinated fruit, flour, bread crumbs, cinnamon, nutmeg, and allspice.
2. In another bowl beat together the butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in milk and rum. Using a large spoon stir (traditionally from East to West) half of the fruit mixture into the egg mixture until well combined. Stir in the remaining fruit mixture.
3. If you have the time you can let sit overnight for the flavours to blend.
4. Grease and flour a six-cup pudding basin or metal bowl. Spoon the mixture into your pudding basin and pack tightly to the top. Add a lid or fashion one with tin foil.

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A Traditional Plum Pudding British Christmas Pudding …

WebMay 15, 2013 · For the sauce, beat the margarine in a small bowl with an electric mixer on high speed for 5 minutes or until fluffy and light in color. …

1. Generously grease the bottom and side of a 4 cup mold with shortening.
2. Pour the milk over the bread crumbs in a large bowl. Mix in the shortening and molasses. Stir in the remaining ingredients except for the sauce ingredients. Pour the mixture into the mold and cover with aluminum foil.
3. Place the mold on a rack in a Dutch oven. Pour in boiling water up to the level of the rack. Cover and heat to boiling over low heat. Steam for about 3 hours or until a toothpick inserted in the center comes out clean. If it is necessary to add water during steaming, uncover and quickly add boiling water.
4. For the sauce, beat the margarine in a small bowl with an electric mixer on high speed for 5 minutes or until fluffy and light in color. Gradually beat in the powdered sugar until smooth. Stir in the sherry. Cover and refrigerate 1 hour or until chilled.

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