from Out of New Nova Scotia Kitchens
I began making Christmas plum pudding – my father’s favourite dessert of the entire year – after returning home from my apprenticeship in England where it is the single most important ritual at the holiday table. Thinking I should be able to make a killer “pud” I took up the torch to relieve my mother of that particular annual duty. Every year thereafter, for about a decade, I played with a recipe I’d found in an old English traditions book in 2014. I think I finally nailed it. This is the new standard plum pudding in my repertoire, and I doubt it will change much from now on. It’s very moist and spicy and is made with eggs, dairy and yes, beef suet. It also uses a technique from sticky toffee pudding recipes – that of pureeing boiled dates – which lends a lovely butterscotch like flavour. The ingredient list is long, but everything is easily found in any grocery store. Serve the pudding with the classic rum hard sauce, whipped cream, vanilla ice cream or Brown Sugar Brandy Sauce.
Three Step Ingredient List & Directions
Dry Mixture:
2 cups (500 mL) buttermilk-biscuit crumbs
1 ¼ cups (300 mL) all purpose flour
1 cup (250 mL) packed brown sugar
2 tsp (10 mL) ground allspice
2 tsp (10 mL) ground ginger
2 tsp (10 mL) cinnamon
2 tsp (10 mL) grated gingerroot
1 tsp (5 mL) ground cloves
1 tsp (5 mL) nutmeg
¼ tsp (1 mL) salt
In large bowl, whisk together biscuit crumbs, flour, brown sugar, allspice, ginger, cinnamon, gingerroot, cloves, nutmeg and salt. Use immediately or store in airtight container at room temperature until ready to use.
Fruit Mixture:
1 cup (250 mL) chopped candied fruit such as pineapple, red and green cherries
¼ cup (60 mL) golden raisins
½ cup (125 mL) seedless raisins
½ cup (125 mL) currants
½ cup (125 mL) finely chopped black Mission figs
½ cup (125 mL) candied peel
½ cup (125 mL) mixed dried fruit, such as pears, apples, peaches
½ cup (125 mL) finely chopped prunes
½ cup (125 mL) dried cranberries
½ cup (125 mL) finely chopped dried apricots
¼ cup (60 mL) brandy or rum
¼ cup (60 mL) port
2 tsp (10 mL) vanilla extract
In large bowl, toss together candied fruit, golden raisins, seedless raisins, currants, figs, candied peel, dried fruit, prunes, cranberries and apricots. In small bowl or glass measure, stir together brandy, port and vanilla. Toss into candied fruit mixture to coat. Transfer to airtight container, let stand at room temperature for at least 12 hours.
Pudding:
12 pitted dates
½ cup (125 mL) water
4 eggs
½ cup (125 mL) heavy cream (35% mf)
½ cup (125 mL) buttermilk
½ cup (125 mL) treacle or molasses
¼ cup (60 mL) unsalted butter plus extra for greasing (optional)
Fruit mixture (see above)
¼ lb (125 g) beef suet
1 apple, unpeeled and grated
¼ cup (60 mL) warm brandy or rum (optional)
In saucepan, combine dates and water; bring to a boil. Reduce heat and simmer until only about 1 tbsp (15 mL) water remains. Transfer to food processor and puree until smooth (if desired, transfer to airtight container and refrigerate until ready to use). Set aside.
In large bowl, beat together date puree, eggs, cream, buttermilk, treacle and butter.
Transfer Dry Mixture to second large bowl. In third large bowl, toss together Fruit Mixture, suet and apple; toss into Dry Mixture until thoroughly mixed. With wooden spoon, stir in reserved date mixture until moist doughy batter forms; cover and refrigerate for at least 2 hours.
Prepare 2 large heatproof ceramic bowls (or several smaller ramekins) by greasing with butter or food-release spray, line each with plastic wrap leaving generous excess hanging over sides. With spatula, scrape pudding batter into bowls, leveling tops, then fold plastic wrap overtop to completely cover batter. Wrap foil over each bowl, secure just under rim of each with kitchen twine.
Set bowls in large baking dish or roasting pan; to dish, add enough water to come halfway up sides of bowls. Bake in 300F (150C) oven until cake tester inserted in centre comes out clean and centre is firm, 45 to 90 minutes (my 1 lb/500 g pudding bakes in about 90 minutes). Remove dish from oven, remove bowls from dish and transfer to rack. Let cool completely; invert each bowl to turn out wrapped pudding.
Just before serving, unwrap pudding. To serve traditionally, pour hot brandy or rum overtop, then use long wooden match to light a beautiful blue blaze or simply reheat in a microwave for 30 seconds per individual person.
Makes 12 to 14 servings
Note: You can test the puddings by tapping the centres with your finger, looking for firmness, or you can use a cake tester or bamboo skewer to see if the batter is set in the middle. Simply insert the skewer and see if it comes out clean with no wet batter clinging to it.
Nada’s Tips & Tricks: A recipe for the skilled home baker that takes a little time and finesse but well worth the effort!
All images and recipes are published with the express permission from Formac Publishing Limited. https://formac.ca/product/out-of-new-nova-scotia-kitchens/
