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Christmas Plum Pudding

Courses: Dessert
Serves: 1 people

Recipe Ingredients

3 cups 438g / 15ozCrumbs from good quality
  White bread lightly packed
  (about 1/2 loaf)
1 cup 160g / 5.6ozRaisins - yellow raisins
  Currants chopped
1 1/3 cups 263g / 9.3ozSugar
1/2 teaspoon 2.5mlMace cinnamon and nutmeg
8 oz 227gButter melted
4 oz 113gEggs lightly beaten (large)
1   Almond extract
1/2 cup 118mlBitter orange marmalade
  For Serving
1/2 cup 118mlRum or bourbon heated
  Slightly before serving
2 cups 474mlZabaione sauce
  Holly sprigs to garnish
  Zabaione Sauce
1   Egg (large)
2   Egg yolks
1   Salt
1/3 cup 78mlRum - or bourbon or sherry
1/3 cup 78mlDry French vermouth
1/2 cup 99g / 3.5ozSugar

Recipe Instructions

Note: you will need an 8 cup pudding container i.e. a round metal bowl, a covered steamer basket trivet or rack and a roomy soup kettle. Count on steaming pudding for at least 6 hours

Toss the crumbs in a large mixing bowl along with the two types of raisins, currants, sugar and spices.

Then toss with the melted butter and all remaining ingredients except for the holly, rum/bourbon and zabaione. Taste for seasoning and add more if needed.

Pack mixture into the container and cover with round of wax paper and lid.

Set the container on steaming device and add enough water to come up 1/3 up the sides of pudding container. Cover kettle tightly bring to a simmer and let steam for 6 hours, checking water level now and then.

Pudding is done when dark walnut brown in color and fairly firm to touch. Let pudding cool and then store in a wine cellar or the fridge.

At least two hours before serving re-steam the pudding. Unmold onto a hot flameproof serving platter and decorate with the holly. Bring to table along with the warmed booze and pour booze around pudding. Ignite and let flame.

Zabaione sauce:

Whisk ingredients together in a stainless steel saucepan. Whisk over moderate low heat for 4-5 minute or until thick, foamy and warm to touch being careful not to bring mixture to simmer (you'll curdle the eggs.) Serve warm or cold. Sauce will remain foamy for 20-30 minutes. If sauce separates reheat briefly. If you wish to refoam the sauce, add in a stiffly beaten egg white

Serve with the zabaione

Best Loved Foods of Christmas, Pillsbury, undated booklet


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