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.
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
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.
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?
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.
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! 🙂
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.
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).
@@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
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.
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!
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...
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.
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.
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
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!
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.
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!
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.
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
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.
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?
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.
The mold is spectacular, the pudding also
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! 🙂
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.
Beautiful just beautiful I’ll try your recipe very nice
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 really enjoyed this recipe. I made brandy sauce instead of the creme anglaise, and it pairs really well.
Mmmmm delicious! 😋 Thank you. 🌷
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!!!
this is the best pudding who i saw
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.
Oh my looks so delicious 😋
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 🙏
JJ Thomson's atomic model 😮😅
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!
Wonderful recipe. Thanx. But your " cup" is it 200ml or 250ml?
Amazing
Omg Anna you are the best 👩🍳🙏👏👏🥰
I have some leftover Christmas pudding
Made last month as a trial. How can I bake it into. Cake???
Could you please share the manufacture of the pudding pan and maybe where to purchase it. I’m not seeing one in my search.
i used rum, it was quite good
I love you Anna olson
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...
I loved it
The best ever !
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 can we get that pudding mold from ?
WOW Lovely !!
i love the poudding
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.
Enough of studying thomson's plum pudding model, it's time to eat plum pudding
Soo nice recipe!
This is magnificent
Wow ~ delicious 😋💓
How long can I store it
I want some.
That 1C melted butter. Is it salted or unsalted?
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!
Good.
Good. I like your cooking show
Thomson approved
Is it possible to make plum pudding without brandy
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.
Can you use rum
Oh yes...I am doing this.
Is the bread crumb 1 cup instead of 2 cups?
How big does the mold need to be?
Oh yea the plum pudding model. Ah yes science.
Very nice but not the same without suet. I get mine from the local butcher and render it. It’s quite a difference!
Can we bake this pudding, instead of steaming.
How do I get the recipe?
very nice
Where do you find candied peel?
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!
Pretty sure a flan mold would also work since it’s for steaming bain marie.
I'm researching for Bucky Barnes
Um....where's the Suet?
What can be used other than alcohol ?
Orange juice
more alcohol
I am using a slow cooker to steam my pudding. It’s safe enough to leave running while I am out.
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!
Only the real ones remember this from Vanoss gaming
No suet?
I’m going to say it: perfect dessert to have at a party full of chemists. 😂😂
It is not what I THOUGHT,I wanted pudding,not cake.
it's creme anglaise. Feminine.
No suet...no stout....this is NOT a Christmas Pudding I know....
That looks like cake to me
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!
U r a Michelin chef ! Tussi great ho
Mine came out very dry:(
Nakagawa na ba kayo nang assignment nyo
where is the plum and pudding?
That looks like a boiled fruit cake. Nothing like a traditional English plum pudding which is made 2-3 months before Christmas
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!
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
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.
Nope. That's not the way it's done. I'll look elsewhere for the real one that starts months ahead.
That pudding looking pretty dry
Ok, but ya boil it in a cloth.. nobody had special pots.
Really?...no plums?...dried at least?
How can you call this a Plum Pudding?! There are no plums in it!
Looks very dry