Best Plum Pudding Sauce Recipes

NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE

Steps:

• Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
• Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
• Beat all ingredients together until very well combined. Serve with pudding.

PLUM PUDDING SAUCE

Steps:

• In a small saucepan over medium heat combine margarine, sugar and the egg. Pour in milk and cook until mixture begins to bubble; be careful not to scald. Stir in flour and vanilla; mix well and serve.

STEAMED PLUM PUDDING WITH PLUM BRANDY SAUCE

Steps:

• In a small saucepan simmer the 2 1/2 c plums and juice for 6 - 8 minutes over low-moderate heat. Cool, remove the pits from the plums and discard the pits. Drain the plums, reserving the juice (for the sauce) and chop into 1/4-inch pieces.
• In a mixing bowl beat the brown sugar and melted butter together. Add the eggs, beating in well and blend in the plums. In another bowl sift together the flour, salt, and soda and add to the plum mixture, stirring gently. Generously butter a 1 1/2 quart mold with a cover. Pour the better into the mold. Cover the mold with the top or foil and place on a rack in a large kettle. Fill the kettle with water to reach halfway up the side of the mold. Cover the kettle and bring to a simmer over low heat. Steam for one hour.
• Remove the steamed mold from the kettle, uncover and place place in a 400 degree oven for 2 - 3 minutes to dry the top slightly. Cool the pudding for a few minutes unmold onto a warm serving plate.
• Warm the cognac in a small saucepan. Remove from heat, ignite, and pour over the pudding. Bring the flaming pudding to the table accompanied by plum Brandy Sauce.
• To prepare the sauce, in a small saucepan combine the 1 cup plum juice, the granulated sugar, nutmeg, cinnamon, and cornstarch. Mix well and bring to a simmer over low heat, stirring constantly until slightly thickened. Remove from heat and blend in cognac, lemon juice and 1 tablespoon butter. Serve warm with plum pudding.
• Note: This pudding may be prepared 2 - 3 days in advance, wrapped tightly and refrigerated. If this is the case, before serving steam again in the mold for about 1 hour. This is really a delicious and festive holiday dessert -- give it a try!

PLUM PUDDING AND SAUCE - DELICIOUS

Steps:

• Traditionally old silver English pennies or silver charms wrapped in grease-proof paper were placed in the batter and cooked into the pudding.
• PLUM PUDDING:Mix ingredients in order given.
• Spray inside of mould with lots of Pam thoroughly, or grease it well. Makes 3 cups of batter. Fill plum pudding mold 3/4 full because it will rise and push the cover open if you do not leave any space for rising batter.
• Cover mould with cover.
• Steam for 2 hours in large pot placing mold on a stand making sure it does not sit directly on the bottom of the pot. I make a ring out of tinfoil to sit the mold on.
• Fill pot with water covering 3 inches from bottom of mold. Cover pot and place weight on lid. I use a rock to weigh cover down. Check water level after one hour. Add more water if the level is getting too low.
• Turn over on a plate.
• Can be frozen for later use.
• Serve hot.
• If cold heat in microwave.
• Must be eaten hot.
• SAUCE:.
• Boil Sauce ingredients except butter till thick.
• When thick add chunk of butter.
• SERVE: Slice heated Plum Pudding.
• On each slice pour some sauce and drizzle cream over it.
• Serve.

CARROT PLUM PUDDING WITH HARD SAUCE

Steps:

• Combine all dry ingredients in bowl.
• Toss raisins and walnuts into flour mixture.
• Break eggs into a large bowl.
• Beat well.
• Gradually add melted butter, continueing to beat.
• Stir in flour mixture, grated carrots, and grated potatoes.
• Pour into well greased 6 cup pudding mold or large heat-proof bowl.
• Cover tightly with a double layer of foil, securing with a string.
• Place on wire rack in the bottom of a deep pot or canning kettle.
• Add boiling water to the pot until it reaches half way up the side of the mold.
• Steam over low heat for 2 to 2 1/2 hours, until tester inserted into pudding comes out clean and top of pudding is firm to the touch.
• Check water level in pot occasionally, adding more boiling water if needed.
• Remove foil from mold.
• Let pudding rest in pan for 10 minutes before turning out onto a wire rack.
• When completely cool, wrap in foil and store in refrigerator for up to 2 weeks or in freezer.
• If frozen, let thaw before heating.
• To reheat, return pudding to mold, cover and steam for about 1 hour or until heated through.
• Serve warm with hard sauce.
• For hard sauce:.
• Thoroughly Cream butter and sifted confectioners sugar together.
• Add 1-2 teaspoons vanilla (or rum or brandy) and beat well.
• Spread in 8x8" pan and place in refrigerator to harden.
• Cut into small squares to serve on warm slices of the pudding.
• The hard sauce could also be chilled in individual butter molds; or a bowl to be spooned onto the pudding in lumps.
• Note: For a dramatic entrance, just before serving, I soak a few sugar cubes in almond extract. Then I place them together on top the pudding, light them with a match, turn out all the lights, and deliver the flaming pudding to the table (usually accompanied by a Happy Birthday song to Jesus).

LEMON SAUCE FOR STEAMED PLUM PUDDING

Steps:

• Combine sugar and flour in saucepan over low heat add butter. Gradually add 2 cups boiling water. Cook over medium heat, stirring until thick. Add juice and lemon rind and blend.

PLUM PUDDING SAUCE

Steps:

• 1. This recipe is so delicious that people ask to have more plum pudding just so that they can have an excuse to eat lots of sauce. This makes a large quantity but the base will keep for several weeks in the fridge, so you can use a little at a time, adding whipped cream to taste.
• 2. Melt the butter, stir in the sugar and allow it to cool slightly. Whisk the egg and add to the butter and sugar with the sherry and port. Refrigerate.
• 3. When needed, add the lightly-whipped cream to taste. This sauce is also very good with mince pies and other tarts.

FOAMY SAUCE FOR PLUM PUDDING

Steps:

• Separate egg whites and yolks. Beat two egg whites to stiff peaks. Gradually add sifted powdered sugar. Beat egg yolks with vanilla until thick. Fold yolk mixture into egg white mixture. Whip cream to soft peaks. Fold whipped cream into egg mixture.

HARD SAUCE (USED WITH BAKED PLUM PUDDING)

Steps:

• Thoroughly cream butter and confectioners' sugar together. Add vanilla and well beaten egg yolk. Beat egg white until stiff fold into the creamed mixture. Chill.

PLUM PUDDING SAUCE

Steps:

• Cream the butter and 1 cup of the sugar well. Separate 4 eggs Beat yolks with remaining 1/2C sugar until light and stiff. Fold into butter/sugar mixture. In a new bowl, beat whipping cream until stiff with peaks. Blend lightly into sauce mixture. In a separate bowl, beat egg whites with a little more sugar until stiff. Fold into sauce. Serve and enjoy!