Plum Pudding |
Plum pudding is a steamed or boiled pudding frequently served at holiday times. Plum pudding has never contained plums. The name Christmas pudding is first recorded in 1858 in a novel by Anthony Trollope.
Also known as Christmas pudding, this dessert originated in England. Traditionally the pudding was made up to two months before Christmas, either on or after the Sunday before Advent.That day each family member would stir the pudding before boiling. Everyone would partake in "Stir up Sunday".
The pudding is almost black, made from a mixture of fresh or dried fruit and nuts. Then it is saturated with brandy, dark beer, or other alcohols. Back then the pudding was boiled in a piece of cloth called pudding cloth. Today you can use a baking pan.
Many households stirred silver coins (for wealth), tiny wishbones (for good luck), a silver thimble (for thrift), a ring (for marriage), or an anchor (for safe harbor) into the mixture, and when served, whoever got the lucky serving, would be able to keep the charm.
After the pudding has been steamed, it is kept in a cool dry place for several weeks or longer. Many families present the pudding in the dark or bring it to the table ceremoniously, where it is met with a round of applause.
One of Sweet T's loyal customers submitted an authentic Jamaican rum cake / Plum pudding recipe that she used to make cakes for her co-workers and family. In her recipe she used Sweet T's Smooth Fruit Mixture and saved time and money on the fruit soaking process.
Here is the Jamaican plum pudding Recipe from scratch:
Casey used 3 1/2 cups Sweet Ts Soaked Fruit Mix
OR make your own Fruit Mix
Remove the seeds and stems before soaking.
Blend as smooth as you like or leave it chunky.
The fruits should be soaked for at least 4 months up to one year
3 c Raisins
1 1/2 c. currants,
2 c chopped prunes,
3/4 c mixed peel,
1 c glace cherries,
2 c red wine or port wine,
1 1/2 c Jamaican rum.
Remove the seeds and stems before soaking.
Blend as smooth as you like.
The fruits should be soaked for at least 3-4 months up to one year or buy Sweet T's Fruit Mix that has been soaking for over 8 months.
Cake Batter:
1 1/2 c flour
1/2 c bread crumbs (unseasoned)
1 c D. Brown sugar packed
1 ts Baking Powder
1/2 ts Salt
1/4 ts nutmeg
1/2 ts cinnamon
1/2 ts allspice
1 c butter
6 eggs
Zest of half a lime
3 tbs Burnt Sugar, browning (dark Food Color)
Make The Pudding:
Sift: flour, salt, bread crumbs
Cream: butter, brown sugar
Add: the eggs one at a time till incorporated
Add: Vanilla, lime, cinnamon, nutmeg, allspice , mix.
Add: 2 1/2 c soaked your fruit mix, or Sweet T's fruit mix, Browning
Pour into buttered 9 inch bunt pan or mini bunt pans or molds
Get large enough pot to hole the cake mold with a tight fitting lid
Pour enough water to fill half way up the sides of the cake pan,
cover with the lid, when the water is boiling carefully add the pudding and cover with lid.
Reduce heat to a simmer. Cook for 5-6 hours or until the pudding pulls from the sides.
Remove from the water and let cool completely. This was her finished result using Sweet T's Fruit Mix!
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Jamaican Black cake, rum cake |
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