Professional Baker Teaches You How To Make PLUM PUDDING!
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Grand Plum Pudding is the perfect dessert for your Thanksgiving Feast! Chef Anna Olson is here to teach you how to make this amazing Grand Plum Pudding recipe, so follow along with the recipe below and you'll be a plum pudding master in no time!
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Ingredients
Grand Plum Pudding
1 cup raisins
1 cup dried currants
1 cup walnut pieces
½ cup candied orange peel
2 tsp ground cinnamon
1 tsp ground clove
1 tsp ground nutmeg
1 tsp salt
½ tsp ground allspice
½ cup brandy or dry sherry
5 large eggs
1 cup sugar
1 cup milk
2 cup all-purpose flour
2 cup dry plain breadcrumbs
1 cup unsalted butter
1 tsp baking soda
Crème Anglaise
1 cup half and half cream
2 egg yolks
2 Tbsp sugar
1 tsp vanilla extract
Directions
Grand Plum Pudding
1. Lightly grease an 8-cup steamed pudding mold (a curved metal or ceramic mold with a lid) and ready a large stock pot filled with 3-inches of water.
2. Toss the raisins, currants, walnuts, candied peel, cinnamon, clove, nutmeg, salt and allspice together. Stir in the brandy (or sherry, if using) and let sit while preparing the other part of the pudding.
3. Whisk the eggs with the sugar, then whisk in the milk. Sift in the flour and whisk, then stir in the breadcrumbs followed by the melted butter. Stir in the soaking fruits and nuts (including any excess liquid). Stir the baking soda in a small dish with 1 Tbsp of warm water and stir this quickly into the batter. Scrape the batter into the prepared pudding mold and secure the lid.
4. Bring the stockpot with water up to a gentle simmer and place a cookie cutter or other similar ring (even a tuna tin with the top and bottom cut out) and place the pudding mold on top of the ring (to prevent it from touching the bottom of the pot. Cover the pot and steam the pudding for 4 hours, checking periodically that the water level in the pot remains the same. Remove the pudding from the pot, uncover, and allow it to cool for an hour before turning out and serving with Crème Anglaise.
Crème Anglaise
1. Heat the cream to just below a simmer in a small saucepot.
2. In a separate bowl whisk the egg yolks and sugar together. Slowly pour into the hot cream while whisking, then return the entire mixture to the pot. Switch to a wooden spoon and cook the custard on medium-low heat until it coats the back of the spoon, about 3 minutes. Strain the custard, cool it to room temperature, and then chill until ready to serve.
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Um....where's the Suet?
I’ve watched this 6 times....yes maybe a bit obsessed but when I watch and listen I can see my grandma Anderson from Edinburgh Scotland! And she used suet and brandy too...I remember her steaming pan...it was an ole metal mold...my favorite was when she served it with her signature custard sauce...oh my goodness! She used currants, raisins , dry cherries, and well a mixture of dried fruits...grandma is sitting right next to me as we watch...thank us Anna for these memories.
I’m from New Orleans. I ordered one to try it but am determined to make one. What a great Christmas memory you have.
Yeah this is strange to me to.
Here is from Brazil, Have you already done a test of baking the pudding in the oven for 40 minutes? I did it and it was perfect without having to spend so much time cooking in the pan. only 40 minutes and it was wonderful. I love this wonderful pudding
Nope. That's not the way it's done. I'll look elsewhere for the real one that starts months ahead.
Anna, you are a gifted teacher. You explain the theory behind cooking in a simple and non condescending way. I'm going to make this for Christmas. How far ahead of time can you make this plum pudding?
JJ Thomson's atomic model 😮😅
This is very similar to traditional recipes, the main difference being that once the puddings are steamed, they're soaked in alcohol (brandy or rum) and left to age for at least a week, sometimes up to a year! Would be very interesting to try an "aged" pudding like that.
5 eggs? White sugar? Dried breadcrumbs? Butter is meh, walnuts not peacons? This is a weird recipe for us brits you yanks ruins it precious
No suet...no stout....this is NOT a Christmas Pudding I know....
Made this today in preparation for Christmas and my house smelt amazing once turned out of the pudding tin! My family is going to love this on Christmas Day!
Never had plum pudding i think its time 😊❤
marie paradiso u will love it...my grandma from Scotland made it every Christmas....how I miss her...she’s been gone for fifty years...yes I’m old and I miss her and my mother so much...u would love her plum pudding...I have her plum pudding steamer molds...very very old...
There are no plums in plum pudding? Go figure, I didn't know that. I always wondered how plumb pudding is made. It looked like it would be tasty, though.
That’s what they called raisins centuries ago.
They are actually raisins traditionally - but prunes are dried plums.
I have exactly the same question!
No suet?
i used rum, it was quite good
I didn’t know that steamed plumb pudding had breadcrumbs Anna, wow that looks fabulous
Maybe takes the place of Suet? That is in the older recipes.
@@carolweaver3269 No Breadcrumbs are a essentail part in this, But the breadcrumb she used is brown beeadcrumbs.
Suet can be only replaced by, butter, margarine, or shortening
@@aryarathne2479 Thank you!!!
Was interested to watch this version of a plum/Christmas pudding. Much lighter than my recipe, which I adapted from an old British “Good Housekeeping” magazine recipe. From memory the ingredients include walnuts, Brazils and almonds, spices, chopped citrus peel, grated carrot, raisins, prunes (the eponymous plums), dried cranberries and apricots (I don’t like currants), flour, breadcrumbs, eggs (but only 2), brandy, stout (no milk), dark brown sugar and black treacle/molasses to give a rich dark colour. Warmed brandy to pour over and set alight when serving, along with brandy sauce. This past Christmas I put the pudding batter into greased tin cans, as I remember my grandmother doing, covered with greaseproof paper and foil, which worked fine, with much-reduced steaming time, easy slicing of the log shape, and smaller portions. After the initial steaming, the puddings can mature for a year or more in the fridge, though freshly made is also great.
Light? If I see how much sugar, eggs, butter, alcohol and cream is in this recipe it a calorie bomb 😉... I thought by 'pudding' that it has more a texture like a normal pudding, for me that's more a cake like a fruitcake (in that cake recipe in my country you can't find any breadcrumbs).
I have some leftover Christmas pudding
Made last month as a trial. How can I bake it into. Cake???
Rainsins 😇
Diced candied orange peel 🤑
Cinnamon ☠️
Allspice 🤷
Ground clove 🤧
Nutmeg 😒
Salt ✋
Brandy 🍫
Eggs 🧀
Sugar 💘
Milk😡
All purpose flour 🧑🏫
Dried breadcrumbs 🦣
Melted butter 🌑
Baking soda 🥶
Hot water 🌟
Eggs 🗣️
Sugar 😤
Vanilla 🚵
Cream 🙏
Hi! I will ask something How many grams of your cup's measure ?(I rejoice if you answer quickly)
Four years late, I know, but have only just seen this plum pudding video. I’m a cookery editor, American living in London for many years, so I know the confusion between the ways of measuring. An American “cup” measurement is based on VOLUME, not weight, whether the item being measured is a solid or a liquid. So a recipe can call for a cup of rice, half a cup of milk, etc, and you use the same measurement. The volume of 1 cup is 8 fluid ounces, which rounds off to 225 millilitres. Note that the American cup measurement is very different from the Australian, New Zealand and British cup measurement, which is equal to 10 fluid ounces. Note also that the American pint is 16 fl oz (2 cups) while the British etc is 20 fl oz, the American quart is 32 versus 40, and so on. Happy baking!
I made a plum pudding maybe 40 years ago, at my mother’s over Christmas. I think I used stockings! Tied knots between different spheres of plum pudding batter, and somehow steamed those.
That looks like a boiled fruit cake. Nothing like a traditional English plum pudding which is made 2-3 months before Christmas
Where can we get that pudding mold from ?
I do not own any of those spices ground. I have all of them whole and am astonished that ANY cook or baker would have them already ground!
Wonderful recipe. Thanx. But your " cup" is it 200ml or 250ml?
I am using a slow cooker to steam my pudding. It’s safe enough to leave running while I am out.
Very nice but not the same without suet. I get mine from the local butcher and render it. It’s quite a difference!
Enough of studying thomson's plum pudding model, it's time to eat plum pudding
This was my fondest memory of my grandma Anderson. She traveled all the way from Edinburgh Scotland in the late 1800’s and I credit her and my mother for my love of cooking. Especially baking. I will try this recipe. My grandmother made the best Plum Pudding with a delicious custard sauce.
The mold is spectacular, the pudding also
Ok, but ya boil it in a cloth.. nobody had special pots.
Oh yea the plum pudding model. Ah yes science.
That 1C melted butter. Is it salted or unsalted?
Only the real ones remember this from Vanoss gaming
I love you Anna olson
Thanks so much! I got one one these pudding steamers just before Christmas, and I wasn't exactly sure how well it sealed, how much water to use, or how long it should cook. You answered all my questions in this video, and the pudding came out great! 🙂
Excuse me but I thought Pudding was some cream? Not made of dough? I am confused.
Like what I saw in
Adventure Time.
Phineas and Ferb.
Dragon Ball Z: Battle of Gods.
Is there anyway to substitute brandy with a non alcoholic beverage?
faryal nizami you could probably use apple juice, but it won't have the same flavour that you get from brandy.
How do I store this til Xmas day? Due to it having so many eggs, does this need to be in freezer? I made it yesterday and OMG! Yummy! Soaked in Kraken.
Nakagawa na ba kayo nang assignment nyo
Could you please share the manufacture of the pudding pan and maybe where to purchase it. I’m not seeing one in my search.
Now with the lockdown I started doing sourdough bread. I’m mastering it......almost. I learned from you tubers. I’ve been trying for years to do the starter and I gave up because I found it difficult. But thanks to TH-cam and lockdown I’ve done!
My eldest son loves Plum pudding! He had it once and went crazy and now I will know how to go about it. We bought it before but it is very expensive. I saw a few recipes and it asked for Suet. Have no idea where that is purchased? But this will work better I feel? Thank you!
Suet adds fat and a slight savory flavor to the pudding, as well as giving it a fluffy texture. The suet remains solid in in room temperature, but melts while cooking, leaving little air pockets.
You can get a similar effect by assembling a pudding without the butter, then chill it in the fridge. Then take a stick of frozen butter, grate it into the pudding bowl, mix and cook. Or just follow this recipe and use baking soda. No matter what you do it will probably taste delicious.
@@mattigus Thank you!
where is the plum and pudding?
It is not what I THOUGHT,I wanted pudding,not cake.
How can you call this a Plum Pudding?! There are no plums in it!
Mine came out very dry:(
Beautiful just beautiful I’ll try your recipe very nice
Is it possible to make plum pudding without brandy
Oh my looks so delicious 😋
Pretty sure a flan mold would also work since it’s for steaming bain marie.
Is the bread crumb 1 cup instead of 2 cups?
Can we bake this pudding, instead of steaming.
Amazing
Omg Anna you are the best 👩🍳🙏👏👏🥰
it's creme anglaise. Feminine.
I'm researching for Bucky Barnes
Good.
That looks like cake to me
I loved it
Can you use rum
this is the best pudding who i saw
Would bake time be reduced if the recipe is halved? I love steamed puddings. Great recipe & video.
Yes you would need to reduce the baking time, but since we haven't tested it I can't give you an exact time. It also depends on the size of vessel you are steaming it in. Just keep checking the doneness until it is done
@@ohyum how can you tell if the pudding is "done"? Making it for Christmas. Thanks!
I really enjoyed this recipe. I made brandy sauce instead of the creme anglaise, and it pairs really well.
Wow ~ delicious 😋💓
WOW Lovely !!
How big does the mold need to be?
I’m going to say it: perfect dessert to have at a party full of chemists. 😂😂
How do I get the recipe?
The best ever !
U r a Michelin chef ! Tussi great ho
Thomson approved
I want some.
Soo nice recipe!
Looks very dry
So you don’t use plum in the plum pudding??
I use snipped prunes (i.e. dried plums) in my recipe. You can use them in place of some of the raisins. I also replace the currants with dried apricots, cranberries etc, and use Brazil nuts and almonds as well as walnuts. No milk, but stout like Guinness, and dark brown sugar. Would love to get a pudding basin like on this video!
Hi Anna , I live in England (I’m originally from Costa Rica though) and I hadn’t been able to do this pudding before until I watched you doing it in Food network. I love how you do everything. I didn’t know you’re in TH-cam. I discovered you now with lockdown. I’ve done several of your recipes.
Where do you find candied peel?
i love the poudding
Good. I like your cooking show
Oh yes...I am doing this.
This is magnificent
very nice
What can be used other than alcohol ?
Orange juice
more alcohol
Really?...no plums?...dried at least?