Plum Pudding (My version)

29 Dec

Recently, I accompanied my mom to a lunch with her friends. I realise that all of us are actually big time foodies. There must be about 12-13 ladies plus me ( I include myself as a girl πŸ˜‰ ) , the only conversation I heard was about food, food and food. Trust me, for all those women eating or cooking, whatever it maybe it’s a passion. I really had an amazing time sharing their kitchen and food experiences in the restaurant.

While all of us were chating, one of mom’s friend asked me to prepare a plum pudding. Since then I thought to prepare plum pudding for this Christmas. This requires a special ingredient ‘suet’, which is unfortunately not available in India. I went to the best stores in town but couldn’t find one. So you can say this is somewhat my version of preparing this Plum Pudding.

It is as simple as a cake. This requires soaking of the raisins, currents, glazed cherries and prunes a little ahead of time. This tastes like a fruity cake with some mixed spice. Use of brown sugar is important in this cake as it gives the colour and unique taste to this cake. If you have ever tasted a plum pudding and liked it, you wont be dissapointed with this one as the substitutes for this recipe are just right.

So lets get started!

This needs to be started atleast a week in advance. Soak the raisins, glazed cherries, prunes, lemon rind and currents in Brandy/Rum. Cover it and Keep aside. After 2-3 days add a little more of Rum if you like the taste of it.

Beat the butter, brown sugar and vanilla essence. Add the eggs one by one!!

Mix the flour, nutmeg powder, mixed spice, baking podwer and cinnamon powder. Add the dry ingredients to the butter-sugar batter.Β  Add the raisins, currents, cherries and prunes.

Pour the mixture over a greased baking tray. I made small cakes but a round tin 9” would also be ideal. Cover it with foil. Use a big baking dish and pour water over it and keep the cake tin in the water bath. Bake it for 1 hour @ 150 degree celcius.

Bring it hot from the oven and dust some icing sugar over the cake. And serve it in the most festive style!!

Pretty Christmas!! Enjoy the fruity flavor!

Makes: 20 small cakes/ 1 round cake 9”

Preparation Time: 1 week for soaking and 20 minutes

Baking Time: 1 hour

For this I used:

  • 1/2 cup currants
  • 1/2 cup raisins
  • 1/2 cup glazed cherries
  • 3/4 cup prunes, scissored into pieces
  • 175ml Rum/Brandy
  • 2 cups plain flour
  • 1 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground fresh nutmeg
  • 1/2 tsp mixed spice
  • 1 teaspoon baking powder
  • grated zest of 1 lemon
  • 6 eggs
  • 1 cup butter

Method:

  1. Put the currants, sultanas and scissored prunes into a bowl with the Rum/ Brandy, swill the bowl a bit, then cover with clingfilm and leave to steepovernight or for up to 1 week.
  2. Grease the baking tin and prepare water bath. (Water Bath: Take a bigger baking dish which can accomodate your actual baking tin). Pre-heat the oven at 150 degree celcius.
  3. Mix all the dry ingredients such as flour, nutmeg, cinnamon, mixed spice and baking powder.
  4. In a large mixing bowl, beat butter, sugar, vanilla essence and eggs one by one.
  5. Mix in all the dry ingredients. And ask for your Christmas wish.
  6. Add the steeped fruits, scraping in every last drop of liquor with a rubber spatula, and mix to combine thoroughly.
  7. Pour the mixture into a prepared baking dish. Cover it with a foil. Put in the oven for 1 hour.
  8. When it’s had its 1 hour, remove gingerly (you don’t want to burn yourself) and, when manageable, unwrap the foil.
  9. To serve, unmold the pudding and dust the icing sugar over it.
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9 Responses to “Plum Pudding (My version)”

  1. Nava Krishnan December 30, 2011 at 2:26 PM #

    Nice and the process of preparing the dried fruits seems similar like those for fruit cake. I would simply adore one of this plum pudding and yes, I also prefer to use the individual cups via the muffin tray as this makes it so much easier in serving and less messy. Just place on a serving tray/plate and thats it without having to run the knife through.

  2. Karen December 30, 2011 at 6:07 PM #

    Your little plum pudding cakes sound very good.

  3. Tina@flourtrader December 30, 2011 at 6:25 PM #

    I have never made this type of dessert, but it does look delicious. Especially nice presentation with individual servings. This post does inspire, not sure why I have not made this yet, but I have been missing out. Great post.

  4. Ruth December 30, 2011 at 6:48 PM #

    Yum! I wonder if vegetable shortening could replace the suet. I guess that was supposed to be instead of the butter, right? I love these types of sweets πŸ™‚

    • Gursahiba @ Exquisite Niche December 30, 2011 at 7:02 PM #

      Yeah you are right about the vegetable shortening, I was suggested to use Flora White but that too wasnt available. Nevertheless, this too turned out good!

  5. Kiri W. December 30, 2011 at 8:18 PM #

    Looks like they came out great! I’ve never made a plum pudding, but I’ve had a few very tasty versions involving vanilla beans πŸ™‚

  6. Maggie @ kitchie coo December 31, 2011 at 9:13 AM #

    Oh these are just beautiful! I love that you soak the fruit in alcohol for days! Yum! Way to go on making a great recipe even though you couldn’t find suet.

  7. Christina January 3, 2012 at 3:58 AM #

    Looks delicious! I love rum soaked fruit! Yummy! πŸ™‚

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