Recipes for "plum pudding"

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 quart souffle or casserole dish.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.

In a separate bowl combine the citron, prunes, raisins and pecans. Stir in the flour and toss so that everything is coated with flour.

To the butter mixture add the fruit and nut mixture along with the bread crumbs, cinnamon, nutmeg and allspice. Mix well and transfer to prepared dish.

Bake in preheated oven for 50 to 55 minutes, or until well browned.

Gather all ingredients.

Combine plums, bread crumbs, flour, suet, eggs, carrot, apple, cherries, currants, golden raisins, mixed fruit peel, raisins, chopped blanched almonds, brown sugar, stem ginger, walnuts, ground almonds, lemon juice and zest, mixed spice, and baking powder in a large bowl; stir in ale and mix well. Let each family member take a turn stirring and make a wish.

Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full.

Cover tightly with greased waxed paper, then foil; secure with string.

Stand puddings on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin.

Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping up water regularly until puddings are quite firm and set.

Generously grease a pudding mold.

In a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon and salt; mix gently until blended. Pour into prepared pudding mold.

Cover with a double layer of greased wax paper and steam for 2 hours.

Preheat oven to 350 degrees F (175 degrees C). Place raisins in a small saucepan, and cover with boiling water. Soak for 5 minutes, then drain. Grease and flour a 9 inch tube pan.

Sift together the all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Blend in the eggs, then the applesauce. Beat in the flour mixture. Stir in raisins and walnuts. Spread batter evenly into prepared tube pan.

Bake in preheated oven for 80 minutes, or until a toothpick inserted in the center of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely; chill.

Combine butter, sugar, and egg in a small saucepan over medium heat. Pour in milk; cook and stir until mixture begins to bubble.

Stir in flour and vanilla until well combined. Serve warm.