Christmas Plum Pudding and Figgy Pudding Recipes
Old Fashioned English Plum Pudding and Figgy Pudding Recipes
A
n old English Victorian tradition, steamed plum and figgy pudding right out of a Dickens novel. Here are the authentic recipes straight out of vintage and antique cookbooks. Make it an old fashioned Christmas tradition.
Antique Images: Collection of Nancy Oram
Christmas Plum Pudding - Recipe 1
Easier than you think.
Christmas Plum Pudding
2 cups soft bread crumbs
2 cups chopped suet
1 cup chopped raisins
1 cup chopped citron
1 cup cleaned currants
1 teaspoon salt
1 teaspoon nutmeg
6 eggs
1/2 cup brandy
1/2 tablespoon lemon rind
Mix ingredients; pour into buttered mold; cover and steam four hours; bake in oven one-half hour. Serve with Wine Sauce.
Wine Sauce
1/2 cup butter
1 cup powdered sugar
wine, brandy or vanilla
1 teaspoon hot water
Cream butter; add sugar by the teaspoon, and beat until light and creamy. Flavor and serve.
Victorian Christmas Cookery (Traditional Country Life Recipe) (Paperback)
This title jumps into the Christmas feast by spotlighting the tastes and fragrances of the American holiday. From Oyster Soup and Parsley Sauce to Currant Jelly and Yule Dollies, the book explores recipes and cooking ideas popular in the last century, but with the palate of the modern family in focus. If you'd like to know how the tradition of Christmas dinner started and sample some true American favorites, then this book is a must for your kitchen library. Easy to read with clear step-by-step directions, don't miss it this season.
Christmas Plum Pudding - Recipe 2
With Figgy Pudding Variation
Christmas Plum Pudding
1/2 pound beef suet
1 cup flour
1/2 pound raisins (stoned)
1/2 pound currants
2 ounces citron, cut fine
1 cup sugar
Grated rind of 1 lemon
2 cups flour
2 level teaspoonsful baking powder
1/4 teaspoonful each, ground cloves and cinnamon
1/2 teaspoonful each mace and salt
2 eggs
1/2 cup sweet milk
Sift together three times the flour, baking powder, spices and salt. Chop fine the suet, mixing it with the cup of flour; add the fruit, sugar, lemon rind, and the flour mixure together. Mix this thoroughly, then stir in the eggs beaten very light and mixed with the milk. The mixture should be quite stiff. Steam six hours in a butterred, two-quart mold. Serve with hard or liquid sauce. Chopped figs or dates and nuts may be used in place of the fruit mentioned.
Rum Sauce
1/2 cup powdered sugar
2 egg yolks
2 egg whites
3 tablespoons rum
1/2 cup beaten cream
Mix sugar, yolks and rum, then the stiffly beaten whites. Cook until thick; add the beaten cream. Chill and serve.
The Christmas Table (Paperback)
The Christmas Table serves up comfort and joy with helpful hints and recipes to plan an unforgettable holiday feast. Award-winning author Diane Morgan fills the book with festive recipes and decorating ideas that are sure to become favorites. On Christmas morning opening presents will be even sweeter with a breakfast of Cinnamon-Scented Bread Custard and delightful recipes like Juniper Brined Roast Turkey and Whipped Yams topped with a Crunchy Praline Crust will be instant yuletide classics. This comprehensive holiday guide also includes recipes for Christmas cookies candied nuts and other giftable goodies. With simple beautiful crafts and delicious easy-to-follow recipes The Christmas Table ensures a very merry Christmas for everyone.
Figgy Pudding Recipe
We all want figgy pudding, we all want figgy pudding. . .
Figgy Pudding
1 cup suet
1 cup sugar
3 large egg yolks
1 cup milk
2 tablespoons rum
1 apple peeled, cored and finely chopped
1 pound dried figs, ground or finely chopped
Grated peel of 1 lemon and 1 orange
1 cup chopped nuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 cups dried bread crumbs
2 teaspoons baking powder
3 large egg whites, stiffly beaten
Grease a two-quart mold.
Cream together butter and shortening. Gradually add sugar, egg yolks, milk, extract, apple, figs, lemon and orange peel. Add next 6 ingredients, mixing well. Fold stiffly beaten egg whites into mixture.
Pour into two-quart buttered bowl or mold and place into large shallow pan and steam for four hours.
Custard Sauce
2 cups milk
1 large egg
3/4 cups sugar
1 tablespoon water
1 teaspoon vanilla extract
1 tablespoon flour
1 tablespoon butter
In saucepan, scald milk and allow to cool.
Mix together remaining ingredients, except for butter. Add to cooled milk. Cook over low heat until thickened. Remove from heat and stir in butter, mixing well.
Serve pudding warm with custard sauce or sweetened whipped cream.
Camille Glenn's Old-Fashioned Christmas Cookbook (Hardcover)
This is a lovely, charming, and unusual book. Glenn, born in 1909, has been a cooking teacher for more than 30 years-and a gracious hostess for far longer than that. She's also the author of the best-selling The Heritage of Southern Cooking (1986). Her Christmas cookbook includes more than 100 recipes, grouped into 19 menus, from Trimming the Tree to A Fireside Holiday Picnic to Ringing in the New Year. Some are old family recipes, but others are not especially old-fashioned; some are unusual, others until now forgotten-but all sound delicious and certainly won't be limited just to the holidays. The text is nostalgic but far from unworldly. Highly recommended.
Thomas Kinkade Cookbook: A Journal of Culinary Memories (Hardcover)
Thomas Kinkade, known worldwide as "the painter of light," is a master at inspiring memories in his work. Here, his wife Nanette pairs memorable recipes inspired by some of Thomas' favorite works.
The Little Big Book of Christmas (Hardcover)
Designed by Tim Shaner and lavishly illustrated throughout with nineteenth-century artwork, this book will remind you of the origins of Christmas, the roots of modern celebration, and the current significance of the holiday in each of our lives. There have been many successful Christmas titles before The Little Big Book of Christmas, but none so complete, timeless, and delightful, and none in such a beautifully designed format. A great big fat international Christmas book chock-full of stories, songs, biblical verse, Christmas lore, and the best recipes ever, including:
Gospel stories, including those of St. Luke and St. Matthew
Poetry of William Shakespeare, John Milton, Robert Frost, Clement Clarke Moore, Ogden Nash, W. H. Auden, and Lewis Carroll
Stories from Louisa May Alcott, Hans Christian Andersen, Charles Dickens, O. Henry, Langston Hughes, Norman Vincent Peale, Lincoln Steffens, and Selma Lagerlof
Christmas lore from Dorothy Thompson, Norman Vincent Peale, and Francis P. Church
Carols galore including "O Little Town of Bethlehem," "Silent Night," "The First Noel," "Joy to the World," and "The Twelve Days of Christmas"
The best holiday recipes, including New England Eggnog, Classic Sugar Cookies, Hot Chocolate with Peppermint Sticks, A Brownie Christmas Tree, Swedish Gingerbread Cookies, Refrigerator Cookies, and Scandinavian Glogg.
There have been many successful Christmas titles before The Little Big Book of Christmas, but none so complete, timeless, and delightful, and none in such a beautifully designed format. A great big fat international Christmas book chock-full of stories, songs, biblical verse, Christmas lore, and the best recipes ever, including:
Gospel stories, including those of St. Luke and St. Matthew
Poetry of William Shakespeare, John Milton, Robert Frost, Clement Clarke Moore, Ogden Nash, W. H. Auden, and Lewis Carroll
Stories from Louisa May Alcott, Hans Christian Andersen, Charles Dickens, O. Henry, Langston Hughes, Norman Vincent Peale, Lincoln Steffens, and Selma Lagerlof
Christmas lore from Dorothy Thompson, Norman Vincent Peale, and Francis P. Church
Carols galore including "O Little Town of Bethlehem," "Silent Night," "The First Noel," "Joy to the World," and "The Twelve Days of Christmas"
The best holiday recipes, including New England Eggnog, Classic Sugar Cookies, Hot Chocolate with Peppermint Sticks, A Brownie Christmas Tree, Swedish Gingerbread Cookies, Refrigerator Cookies, and Scandinavian Glogg.
Thanks for stopping by, and please come back again.
Nancy - you brought me back to Christmas' on my grandmother's farm. We had Plum Pudding and "Hard Sauce" every Thanksgiving and Christmas. I made a Plum Pudding a few years back and it was a lot of work but well worth it. I'm off sugar but the taste for Plum Pudding remains.
Thanks so much for this lens.
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Great lens :)
I am off sugar myself and will surely be missing a lot of my favourite desserts and recipes, plum puddings especially. Christmas at home is not the same without plum pudding. It's tradition in our family.
in your figgy pudding recipe in the directions you mention butter, shortening, and extract, none of which are listed in the ingredients. could you please tell me how much of these are needed for the recipe? also, what kind of extract? thanks
- Author
@anonymous: Sorry, in this recipe the author was adapting an antique recipe to what we're likely to use today. The butter and/or shortening would be in place of the 1 C. suet and the extract would be the 2 T rum, in which case you could substitute rum extract or another flavoring of your choice.
- Author
@anonymous: I'll have to do some research to find out exactly what "steam" means in antique recipes. Apparently they thought everyone knew, and ovens didn't have temperature settings. It was a matter of how hot the cook built the fire for what was baking, as well as where they placed the pans inside.
@Nancy S Oram: In the Victorian recipes I've seen, the steamed puddings are covered tightly to keep the water out, just like the boiled puddings were. The pudding would be put into a buttered mold or bowl and a thin linen or cotton cloth was dipped in hot water and wrung out, or buttered, and then dredged in flour on one side, and tied tightly -- flour side down -- over the container. If you use a plain bowl, you should get one that has a lip on the edge, so you can tie the cloth underneath the lip and hold it on. You could also buy shaped pudding molds that had tightly-fitting lids, so you only had to butter the mold and not worry about a floured cloth. Then you would bake it in a water bath.
- Author
@anonymous: Thank you!
Dropping by to wish you happy holidays and a new year filled with abundance and love.
Blessed by a SquidAngel :)
Yummy! Blessed by this Squid Angel on a quest for Christmas Pudding!
@anonymous: My father used to steam his puddings in coffee cans on the top of the stove for 4 hours. He would be up into the night and the house would smell so good in the morning.
I've heard of the figgy and plum puddings but never tried them.
In the figgy pudding reciipe, how does one cream together the suet and butter when there is no butter listed in the ingredients?
@anonymous: There's a similar recipe, but 1/2 of butter is combined with the suet. I'm gonna skip the suet just use butter.
@anonymous: should read 1/2 cup of butter or one stick.
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