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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Plum Pudding

Makes: 18 servings
Prep 20 mins Soak 2 hrs to 24 hrs Cook 1 hr 30 mins to 2 hrs  steam Cool 15 mins
Plum Pudding
Ingredients
  • 1 1/2  cups  pitted prunes, snipped
  • 1/2  cup  brandy or orange juice
  • 1  medium apple, peeled and finely shredded
  • 3/4  cup  chopped walnuts
  • 1/2  cup  diced mixed candied fruits and peels
  • 1  tablespoon  finely shredded orange peel
  • 3  cups  all-purpose flour
  • 1  teaspoon  ground cinnamon
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground ginger
  • 1/2  teaspoon  ground nutmeg
  • 1/2  cup  butter
  • 1 1/2  cups  packed brown sugar
  • 3  eggs
  • 1 1/4  cups  milk
  • 1  recipe Hard Sauce (see recipe below)
Directions

1. Soak prunes in brandy or orange juice, covered, in a cool place for 2 hours or overnight or until most of the liquid is absorbed. Do not drain. Stir shredded apple, walnuts, candied fruits and peels, and orange peel into prune mixture; set aside.

2. Grease and flour a 12-cup fluted tube mold or pan; set aside. Stir together flour, cinnamon, baking soda, salt, ginger, and nutmeg; set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in brown sugar until well combined. Add eggs, one at a time, beating on low speed just until combined (do not overbeat). Add flour mixture alternately with milk, beating on low speed after each addition just until combined. Stir in prune mixture.

4. Spread butter into prepared mold. Lightly grease a square of foil; cover mold with foil, greased side down. Press foil slightly against the rim of mold. Place mold on a rack in a deep kettle containing 1 inch of simmering water. Cover kettle; steam pudding over low heat for 1-1/2 to 2 hours or until a toothpick inserted near center comes out clean, adding additional boiling water to kettle if necessary. Remove from kettle. Remove foil. Cool 15 minutes. Carefully invert; remove pudding from mold. Cool slightly on wire rack. If desired, serve warm with Hard Sauce. Makes 18 servings.

From the Test Kitchen
  • Cool completely and wrap in 100-percent cotton cheesecloth moistened with additional brandy or orange juice. Wrap tightly with foil and store in refrigerator for up to 2 weeks. To reheat, unwrap pudding and remove cheesecloth; return pudding to the mold or pan. Cover tightly with foil; place on a rack in kettle containing 1 inch of simmering water. Cover kettle; steam over low heat for 30 to 40 minutes or until heated through.
Hard Sauce

Yield: 1-1/4 cups
Ingredients
  • 3/4  cup  butter
  • 1 1/3  cups  shifted powdered sugar
  • 3  tablespoons  brandy, rum, or orange juice
  • 1/2  teaspoon  vanilla
Directions

1. Beat together butter and powdered sugar until fluffy. Beat in brandy, rum, or orange juice and vanilla. Store, covered, in refrigerator for up to 2 weeks. Let stand at room temperature for 30 minutes before serving. Makes 1-1/4 cups.

Nutrition Facts (Plum Pudding)
  • Servings Per Recipe 18,
  • cal. (kcal) 290,
  • Fat, total (g) 10,
  • chol. (mg) 50,
  • sat. fat (g) 4,
  • carb. (g) 44,
  • fiber (g) 2,
  • pro. (g) 5,
  • vit. A (IU) 486,
  • vit. C (mg) 1,
  • sodium (mg) 171,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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