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GRANNY'S ENGLISH PLUM PUDDING Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Make a cheese cloth or unbleached muslin oblong bag. This recipe calls for the pudding dough to be tied in a bag and boiled in rapidly boiling water. Bag can be sewn to about 12"x 16" and can be tied around the top of the bag.

1 c. finely chopped suet
1 c. sugar
2 lg. eggs
1 tsp. vanilla

Dry ingredients:
2 c. flour
1 tsp. salt
1 1/2 tsp baking powder

1 c. milk

1/4 c. flour
1/2 c. chopped figs
1 c. candied fruit
1/2 c. raisins
1 c. nuts (chopped walnuts) opt.

BRANDY SAUCE: In a small sauce pan combine 1/2 c. sugar and 2 tsp. cornstarch, pinch of salt. Slowly add 1 1/8 c. boiling water and stir constantly until thickened. Add 2 Tbls. brandy and 2 Tbls lemon juice. Add 1 Tbls. butter and 2 drops of yellow food coloring, then stir in 1 Tbls. butter. Serve warm.
Directions:
Directions:
Cream suet and sugar.
Add1 egg and cream.
Add 2nd egg and cream, Add vanilla and cream.

In a small bowl, sift dry ingredients.

Alternate dry ingredients and 1 c. milk into suet mixture.
Mix well.

Add 1/4 c. flour, figs, candied fruit raisins and nuts together.
Then combine all ingredients to make one dough..
Flour the muslin bag, place mixture inside, tie the top of the bag and tie securely with cotton string.
Place a china plate on the bottom of the pot to avoid sticking.

Drop into boiling water. Cover. Watch for about 5 hours. Don't remove lid during cooking.

Check after 5 hours of cooking. This should resemble a fruit cake and be solid enough to serve in a small serving bowls. Serve with warmed brandy sauce.

BRANDY SAUCE: In a small sauce pan combine 1/2 c. sugar and 2 tsp. cornstarch, pinch of salt. Slowly add 1 1/8 c. boiling water and stir constantly until thickened. Add 2 Tbls. brandy and 2 Tbls. lemon juice. Add 1 Tbls. butter and 2 drops of yellow or red food coloring (opt.), then stir in 1 Tbls. butter. Serve warmed.
.
Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
6-7 hours or make day before serving
Personal Notes:
Personal Notes:
This recipe was brought over from England with my mother's mother, Amelia Mary Clark born 1881 in England. Even though I never attempted to make this recipe my grandmother Jessie Leona Mutchler and my mother Eleanor May Cowell have made this recipe numerous times. This pudding was served on Thanksgiving or Christmas.

 

 

 

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