Imagine stepping back in time to the kitchens of Mount Vernon, where Martha Washington herself crafted this legendary plum pudding that has delighted generations of Americans. This isn't just a dessert; it's a slice of culinary history that brings the warmth of 18th-century American cooking right to your dining table. Rich with dried fruits, warm spices, and a traditional steaming technique, this pudding is more than a recipe—it's a delicious journey through time that will transport your taste buds to the heart of early American cuisine.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup dried plums, chopped
- 1 cup raisins
- 1 cup currants
- 1 cup brown sugar
- 1 cup breadcrumbs
- 1/2 cup suet, shredded
- 1/2 cup milk
- 4 eggs
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Prepare a large mixing bowl and gather all ingredients at room temperature.
- Chop dried plums into small, uniform pieces to ensure even distribution throughout the pudding.
- In a large mixing bowl, combine chopped dried plums, raisins, and currants. Mix thoroughly to prevent clumping.
- Add brown sugar, breadcrumbs, and shredded suet to the fruit mixture. Stir until ingredients are well integrated.
- In a separate bowl, whisk eggs until light and frothy. Gradually incorporate milk into the eggs.
- Sift together baking powder, cinnamon, nutmeg, and salt in a separate small bowl.
- Gently fold the dry spice mixture into the egg and milk mixture until completely combined.
- Pour the wet ingredients into the fruit and breadcrumb mixture, stirring carefully to create a consistent batter.
- Grease a traditional pudding mold or a deep ceramic bowl with butter, ensuring complete coverage.
- Transfer the pudding mixture into the prepared mold, pressing down gently to remove air pockets.
- Cover the mold tightly with a layer of parchment paper and then aluminum foil, securing with kitchen twine.
- Prepare a large stockpot with a rack at the bottom and fill with enough water to come halfway up the mold's side.
- Carefully place the covered pudding mold onto the rack in the stockpot.
- Cover the stockpot and steam the pudding on medium-low heat for approximately 2 hours, replenishing water as needed.
- After 2 hours, carefully remove the pudding from the water bath and let it cool for 10-15 minutes.
- Gently unmold the pudding onto a serving plate, allowing it to rest for a few minutes before slicing.
- Serve warm, optionally accompanied by a traditional hard sauce or brandy butter.
Tips
- Ingredient Temperature Matters: Ensure all ingredients are at room temperature for the most consistent mixing and texture.
- Fruit Preparation is Key: Chop dried plums and fruits uniformly to distribute flavors evenly throughout the pudding.
- Don't Rush the Steaming: Maintain a steady, low-medium heat and keep the water level consistent during the 2-hour steaming process.
- Moisture is Your Friend: The tight foil and parchment paper covering helps retain moisture, creating a rich, dense pudding.
- Make Ahead Friendly: This pudding actually improves in flavor if made a day or two in advance and gently reheated before serving.
- Serving Suggestion: Traditional hard sauce or brandy butter elevates this pudding from delicious to extraordinary.
- Storage Tip: If you have leftovers, wrap tightly and refrigerate. Reheat by steaming again for best results.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 8g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 110mg
