Homeschooling Charlie allows Charlie to take a cooking class which is why I enjoy sharing Holidays like February 12 National Plum Pudding Day #nationalplumpuddingday. I don’t think Charlie or I’ve ever had Plum Pudding and I’m not sure about David. Have you had Plum Pudding? Did you like it? In our Homeschool Cooking Class were going to make Plum Pudding this evening. Would you like to join us for some?
Plum Pudding is also known as Christmas Pudding. National Plum Pudding Day celebrates a traditional holiday dessert. Plum Pudding is made by steaming or boiling and Plum Pudding is usually served during the holiday season. Many of the recipes don’t even contain Plums. One explanation given is that during the 17th Century, Plums were referred to as Raisins or other fruits.
The name Christmas Pudding is first recorded in 1858 in a novel by Anthony Trollope.
Plum Pudding is usually made up of Nutmeg, Raisins, Nuts, Apples, Cinnamon, and Dates, along with other ingredients. In England, traditionally every person in the home holds onto the wooden spoon together to help stir the batter. While they are stirring, they also make a wish! Plum Pudding has also been known to be called Plum Duff. Which I’ve never heard of. Have you?
Let’s OBSERVE NATIONAL PLUM PUDDING DAY
- Have Plum Pudding for dessert
- Invite someone to enjoy Plum Pudding with you
Recipe for Plum Pudding
Ingredients
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 3 large eggs, room temperature
- 3/4 cup dry bread crumbs
- 1/2 cup all-purpose flour
- 1 tablespoon grated orange zest
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 2 cans (15 ounces each) plums, drained, pitted and chopped
- 1-3/4 cups chopped dates
- 1 cup golden raisins
- 1 cup shredded carrotshttps://match.prod.bidr.io/cookie-msync?ai=ChQIjYfMQhCuywIY-63k6NCohAMgABIJCgdjaGljb3J5GgNjaGlgAJIBA2NoaQ==&gdpr=0&gdpr_consent=&gdpr_pd=0&
- 1/2 cup dried currants
Hard sauce:
- 1/2 cup butter, softened
- 3 cups confectioners’ sugar
- 1/4 cup dark rum or orange juice
Directions
- Grease a 8-cup Pudding mold, metal gelatin mold or ovenproof bowl; set aside.
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants.
- Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure.
- Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding.
- Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.
Thank you,
Glenda, Charlie and David Cates
