Right now you're probably asking yourself.... plum pudding?? Plum pudding in the middle of November?? Well, I actually have a few good reasons for this.
Reason number one: I'm enrolled in a Christmas Scavenger Hunt that started this past Monday with 79 tasks on it. I have until Christmas Eve to complete as many tasks as possible ( and let me tell you, some of these are going to be a real challenge.) Making your own plum pudding is task number 32 and eating your own plum pudding is task number 33.
Reason number two: I have to bring a dessert to Auntie Dolly's house for Sunday Dinner.
Reason number three: Plum pudding steams on the stove top for 6 hours. You have to be around for the day to make sure that the water doesn't run dry. Today seemed like a good day because I'll actually be around which doesn't happen very often and probably will happen even less with Christmas just around the corner ( and I still have about 69 more things to do on that list). Was that a run on sentence?
Reason number four: It looked kind of fun to make!
I searched on the internet and found many different recipes but this one made the most sense to me and I actually had all the ingredients.
I can't wait to see the pictures of my father and brother making plum pudding. They better not cheat and have little elves helping them in the kitchen!
Right now my entire house smells like I'm baking hot cinnamon rolls, wish you could be here to smell it.
One more thing.... plum pudding dates back to the year 1858 and back then the word plum meant raisins so a plum pudding doesn't even have plums in it, weird huh??
Here's where I found the cake recipe:
Making Life Delicious
1 Cup Brown Sugar
1 Tbsp. Cornstarch
4 Tbsp. Butter
Dash of Salt
1 1/2 Cups Hot Water
1 Tsp. Rum Flavoring
Combine the brown sugar, cornstarch, butter and salt with the hot water in a saucepan and cook over medium heat until slightly thick. Remove from heat, and cool slightly. Add the rum flavoring. Pour warm sauce over plum pudding cake.
- 3 cups packed coarse fresh breadcrumbs from white bread
- 1 cup dark raisins
- 1 cup golden raisins
- 1 cup currants
- 1 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon mace
- 1/2 teaspoon freshly ground nutmeg
- 1/2 lb (2 sticks) melted unsalted butter, plus more for greasing
- 1/2 teaspoon kosher salt
- 4 large eggs
- a few drops of almond extract
- 1/2 cup bitter orange marmalade
- 1/2 cup bourbon or dark rum
- 1/3 cup chopped walnuts ( not on original recipe
1. In a food processor, combine raisins, and currants. Pulse to mix and slightly grind up the raisins, don't over do it though . Remove from processor and combine this to the bread crumbs. Set aside.
2. In the same food processor add sugar, cinnamon, mace, nutmeg, melted butter, salt, eggs, almond extract, marmalade, rum and nuts. Pulse until blended throughly.
3. Mix wet ingredients with the bread crumb/raisin mixture.
4. Stir until blended.
5. Grease you pan.
6. Pour batter 3/4 full.
7. Cover bundt pan with parchment paper then with tin foil.
8. Tie a double piece of kitchen string around basin to secure. To make a handle, tie a double piece of string loosely over the top of the basin. You need to put something on the bottom of the stockpot to act as a stand for your bundt pan. If you place it directly on the bottom of the stockpot it won't cooked evenly. I used a large square cookie cutter. Some people use an empty can of tuna with the top and the bottom cut off. Just don't sit it directly in that pot!
9. Place bundt pan in a large stock pot and carefully fill water so that it comes 1/3 of the depth of the bundt pan. Bring water to boil, lower to simmer and continue to simmer for 6 hours. Check periodically and replenish the water as it evaporates. I had to do this several times throughout the 6 hours.
10. Carefully remove bundt pan from stock pot and cool on a wire rack. Cool to room temperature. Remove cake from bundt and refrigerate until you're ready to serve. Should last in the refrigerator for a couple of week. I don't think it 'll last that long in my house!