California Walnut Plum Pudding
Cooked plum pudding can be wrapped in plastic and refrigerated for up to 1 month or wrapped in plastic and then foil and frozen for up to 3 months. To reheat, cover with a glass bowl and heat in microwave until heated through.
- 1/2 cup butter
- 3/4 cup brown sugar, packed
- 2 eggs
- 1 tablespoon orange zest, grated
- 1 cup all-purpose flour
- 1 cup breadcrumbs, fresh
- 1 teaspoon baking soda
- 1/2 teaspoon each, salt, cinnamon, nutmeg, ginger
- 1 cup orange peel, candied
- 1 cup raisins
- 1 cup California walnuts, toasted, chopped
- 1/2 cup apple, grated
- 1/2 cup cranberries, dried
- 1/3 cup brandy
- Grease 8-cup pudding ring mold or 6-cup ceramic pudding bowl. Set aside.
- In large bowl, beat butter with sugar until fluffy.
- Beat in eggs, one at a time; add orange zest.
- In a separate bowl, mix together flour, breadcrumbs, baking soda, salt, cinnamon,
nutmeg and ginger.
- Stir in candied peel, raisins, walnuts, apple and cranberries.
- Stir half the dry ingredients into butter mixture.
- Add the brandy and stir in remaining dry ingredients just until incorporated.
- Scrape into pudding mold or bowl, smoothing top.
- Place a circle of greased parchment on surface of pudding. Cover with lid or
securely with foil. Place on rack in a deep stockpot and add boiling water until
water reaches two-thirds up the side of the mold. Cover and bring to boil. Reduce
heat to maintain a simmer, adding more boiling water to maintain level. Cook about
2 hours for pudding mold or 3 hours for a bowl, or until cake tester inserted in
middle comes out clean.
- Lift out of water and cool on rack; let stand 10 minutes before unmolding onto
Total Time 3 Hr 30 Min | Cook Time 3 Hr 10 Min | Serves 12
Nutrition 327 Calories Fat 15g Saturated Fat 6g Monounsaturated Fat 3g Polyunsaturated
Fat 5g Cholesterol 51mg Sodium 255mg Carbohydrates 47g Dietary Fiber 3g Protein
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