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Plum Pudding with Supreme Sauce recipe

Plum Pudding with Supreme Sauce.

Plum pudding, sometimes called ‘plum duff’,is a steamed pudding traditionally served in England on Christmasday. This version accompanies the pudding with a sweet and creamysupreme sauce rather than the more traditional ‘hard’ sauce madewith brandy or bourbon.

Recipe: Plum Pudding withSupreme Sauce

Plum Pudding:
1 cup (3 slices) soft white bread crumbs, crusts trimmed anddiscarded
2 sticks (1 cup) cold butter, cut in 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 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 milkSupreme Sauce:
1 cup granulated sugar
1/2 cup water
2 large egg yolks, beaten
1 tablespoon vanilla
1 cup whipping cream, stiffly beaten

  • For Plum Pudding: In a large bowl, combinewith hands bread crumbs, butter, apple, brown sugar, raisins,dates, figs, walnuts and citron (or dried cherries). Whisk togetherflour, cinnamon, nutmeg, salt and baking powder. Combine withfruit 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 bottomof large kettle that contains 1 inch of water. (Be sure the waterdoes not touch the mold.) Bring water to simmer; cover with lidand steam on low for 3 hours.
  • Remove from kettle; let cool for 30 minuteson wire rack before inverting on serving platter.
  • For Supreme Sauce: Combine sugar withwater in small saucepan. Bring to boil, stirring constantly.Place thermometer in pan and boil until syrup reached 250°Fto 255°F (120°C) or, when syrup forms a hard ball whendropped into ice water.)
  • Add hot syrup gradually to bowl containingegg yolks, beating constantly until creamy; add vanilla.
  • Just before serving, fold in stiffly-beatenwhipped cream.
  • Serve warm pudding with sauce.

    Makes 10 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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