This is just like the plum pudding my English grandfather made when I was a child. He served it with CPR (Canadian Pacific Railway) Brandy Sauce. 2T butter 1/3 C sugar 1/2 C boiling water 2t cornstarch 1/2 C milk 2 egg yolks 2-4 T brandy. Melt butter in saucepan, add sugar and boiling water. Mix cornstarch in 2 T milk. Beat eggs with a fork, add remaining milk and beat together and add dissolved cornstarch into saucepan and stir constantly until thick (about 10 minutes.) Remove from heat. When cool, stir in brandy.
This has also become a family tradition for us ~ I've made it for years now. It is so easy and so delicious! I use a cleaned and buttered 1 lb coffee can for a "mold" and steam it in my crock pot (lid off).
This was my first experience making plum pudding, and while this recipe is different from those I've tasted, it was very tasty. Full of a wonderful spice flavor. We served it warm with ice cream and really enjoyed it.
This sounds great and I would really like to try it, but no where in the recipe does it tell me how to steam it. I think that knowing how to steam it would be very important.
I made this for the first time yesterday and it was DELICIOUS! I left out the currants and the citron (as I didn't have any in the pantry) and it was excellent nonetheless. I'll definitely make it again.
This recipe is amazing! My dad loves plum pudding so I have to make this every Christmas. Its become a tradition!
Just perfect. Served with a traditional sweet white sauce. In Wales, we would even hide a sixpence in it.
Terrific. I doubled it and used figs instead of dates So while there are no plums it became a "figgy pudding" perfect for the season. I used a bundt pan to steam it in and later served it cold with "creme de cassis" (black current brandy) drizzled over the top and then whipped cream. Could become our new favorite for Christmas!!
A fantastic rich and authentic tasting dessert. Perfect for finishing off any Christmas dinner.
