As part of our 25 Days of Christmas I’m trying out two new traditional Christmas recipes – fruitcake and plum pudding. These are not the traditional recipes, I would have had to start those about a month or more ago, and being the procrastinator that I am, that didn’t happen. Also, the traditional recipes are made with things like candied fruits, citron, and alcohol; and I’m only guessing here, but I think the combining of these ingredients may be the reason most people don’t like them. I like fruitcake (I know, I know – strange), but I wanted to make something everyone would eat, because after all, I don’t want to eat it all myself. The plum pudding recipe is absolutely nothing like the traditional, it’s more of a bread pudding made with plums, and it is so delicious that the oldest boy Crazy had two servings and he probably would have eaten more. So, without further ado…
- 1 ½ C. mixed dried fruit (I used golden raisins, craisins, and chopped dates)
- ½ C. unsalted butter
- ½ C. light brown sugar
- 2/3 C. strong black tea (I actually used a rooibos)
- 1 egg, beaten
- 1 c. or 125 g. self-rising flour
- Preheat oven to 350*F.
- In a sauce pan cook dried fruit, butter, sugar and tea over med-high heat.
- Bring to a boil and then simmer for 20 minutes.
- Remove from stove and allow to cool.
- Stir in egg and flour.
- Pour into a greased 1 lb. loaf pan.
- Bake 1 ½ hours.
This is a super easy recipe; however, I almost made it into a great big disaster. Friday I came down with my annual Christmas cold and it has settled itself in my head, making everything cloudy. Anyways, when I added the butter I cut one cube in half making it only ¼ c. of butter. I caught my mistake after I simmered it for 20 minutes, so I just added the other ¼ C. to the boiled mixture which actually helped to cool it down quicker. Then my next big ut-oh was with the egg – I mixed everything together put it in the baking pan and set it in the oven to bake. I was cleaning up and thinking to myself, “Boy it’s strange that the recipe didn’t call for an egg”. Well, sure enough, I went back to the recipe and there it was -1 egg, beaten. So, I yanked that pan out of the oven and added the egg. Luckily, it had only been about 1 minute since I put it in, and all was fine.
- 20 slices white sandwich bread, crust removed
- 2 (15oz) cans purple plums
- 2 C. golden raisins
- 1 ½ C. granulated sugar
- 2 tsp. cinnamon
- 1 C. butter, melted (that’s 2 sticks, for those of us with head colds)
- 7 large eggs
- 2 C. heavy cream
- Grease and flour a Bundt pan.
- Divide bread into 3 stacked piles (7, 7, and 6).
- Cut each stack into 4 squares (just make a + in your stack).
- Arrange the small squares from your first stack in your pan, covering the bottom.
- Pit and slice open about 10 plums, then place cut side down on top of bread.
- Spread 1 C. of raisins over plums.
- Mix ½ C. sugar and 1 tsp. cinnamon and sprinkle over pan contents.
- Pour ½ C. butter over everything in the pan.
- Repeat all of the above steps 1 more time.
- Finally, press last stack of bread into pan.
- Sprinkle ½ C. sugar over bread.
- In a mixing bowl, beat all the eggs and then mix in all the cream.
- Place Bundt pan onto a cookie sheet and slowly pour egg mixture into your Bundt pan. (Don’t rush, allow mixture to sink into bread)
- Sprinkle with nutmeg.
- Let it all sit for about 30 minutes.
- Heat oven to 350*F, then bake for 70 minutes.
When this is all finished it will look like a fancy bread pudding. Serve it warm with hard or light sauce, or vanilla ice cream. It is mmm-yummy.
I know these recipes are nothing like the traditional ones, but they’re something most people WILL eat and they don’t take a month to make. You can make and eat these all in the same day, and you can tell yourself, you are having a little bit of Christmas past.