Plum Pudding with Supreme Sauce

Plum Pudding with Supreme Sauce

prep time

minutes
cook time

minute
servings
0

Ingredients
























Cooking Instructions

For plum pudding:


1

In a large bowl, combine with hands bread crumbs, butter, apple, brown sugar, raisins, dates, figs, walnuts and citron (or dried cherries). Whisk together flour, cinnamon, nutmeg, salt and baking powder. Combine with fruit mixture. Add beaten eggs and milk, and stir until blended.


2

Pour into a well-buttered 6 cup mold. Cover with aluminum foil. Place mold on a wire rack in bottom of large kettle that contains 1 inch of water. (Be sure the water does not touch the mold.) Bring water to simmer; cover with lid and steam on low for 3 hours. Remove from kettle; let cool for 30 minutes on wire rack before inverting on serving platter.


For supreme sauce:


1

Combine sugar with water in small saucepan. Bring to boil, stirring constantly. Place thermometer in pan and boil until syrup reached 250°F to 255°F (or, syrup forms a hard ball when dropped into ice water.) Add hot syrup gradually to bowl containing egg yolks, beating constantly until creamy; add vanilla. Just before serving, fold in stiffly-beaten whipped cream. Serve warm pudding with sauce.


Ingredients
























Cooking Instructions

For plum pudding:


1

In a large bowl, combine with hands bread crumbs, butter, apple, brown sugar, raisins, dates, figs, walnuts and citron (or dried cherries). Whisk together flour, cinnamon, nutmeg, salt and baking powder. Combine with fruit mixture. Add beaten eggs and milk, and stir until blended.


2

Pour into a well-buttered 6 cup mold. Cover with aluminum foil. Place mold on a wire rack in bottom of large kettle that contains 1 inch of water. (Be sure the water does not touch the mold.) Bring water to simmer; cover with lid and steam on low for 3 hours. Remove from kettle; let cool for 30 minutes on wire rack before inverting on serving platter.


For supreme sauce:


1

Combine sugar with water in small saucepan. Bring to boil, stirring constantly. Place thermometer in pan and boil until syrup reached 250°F to 255°F (or, syrup forms a hard ball when dropped into ice water.) Add hot syrup gradually to bowl containing egg yolks, beating constantly until creamy; add vanilla. Just before serving, fold in stiffly-beaten whipped cream. Serve warm pudding with sauce.


This recipe currently has no reviews. Be the first!

More Recipes Like This


previous
next