Christmas Recipes
Plum Pudding with Supreme Sauce
Yield: 10 servings
Ingredients
Plum Pudding
- 1 cup (3 slices) soft white bread crumbs, crusts trimmed and discarded
- 2 sticks (1 cup) cold butter, cut into small pieces
- 1 cup (1 medium) apple, peeled and chopped
- 3/4 cup brown sugar, firmly packed
- 1 cup raisins
- 1/2 cup dates, finely chopped
- 1/2 cup figs, finely chopped
- 1/2 cups walnuts, chopped
- 1/2 cup citron, diced (or substitute chopped, dried cherries)
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs, well beaten
- 1 cup milk
Supreme Sauce
- 1 cup granulated sugar
- 1/2 cup water
- 2 large egg yolks, beaten
- 1 tablespoon vanilla extract
- 1 cup whipping cream, stiffly beaten
Instructions
Plum Pudding
- 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.
- 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.
Supreme Sauce
- Combine sugar with water in small saucepan. Bring to boil, stirring constantly. Place thermometer in pan and boil until syrup reached 250 degrees F to 255 degrees 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 extract.
- Just before serving, fold in stiffly-beaten whipped cream.
- Serve warm pudding with sauce.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin