Individual Plum Puddings

Individual Plum Puddings

  • Preparation 20 min
  • Cooking 4 h
  • Marinating 24 h
  • Makes 8 puddings
  • Sans noix

Categories

Ingredients

  • Pudding

    • 1 cup (250 ml) currants
    • 1 cup (250 ml) golden raisins
    • 1 cup (250 ml) diced candied citrus peel
    • 1/4 lb (115 g) suet, finely chopped
    • 1 1/2 cups (375 ml) sweet Marsala wine
    • 2 cups (500 ml) dry baguette crumbs
    • 3/4 cup (180 ml) all-purpose flour
    • 1/4 teaspoon (1 ml) salt
    • 3 eggs
    • 1/4 cup (60 ml) molasses
    • 1/2 cup (125 ml) milk
    • 8 1-cup (250-ml) wide-mouth jars with clamp lids
  • Sauce

    • 3/4 cup (180 ml) brown sugar
    • 2 tablespoons (30 ml) all-purpose flour
    • 2 tablespoons (30 ml) butter, softened
    • 2 tablespoons (30 ml) corn syrup
    • 2 tablespoons (30 ml) sweet Marsala wine
    • 1/4 cup (60 ml) water

Preparation

  • Pudding

  • Sauce

  • Second Day

Note from Ricardo

Plum Pudding, Baked in Jars or Miniature Fruitcakes: two classics beautifully presented to offer as gifts.

Did you know ...
Suet is raw beef fat. Although it is rarely used these days, it is still present in traditional regional Quebec cuisine (one only need to think of the suet pie), and in England, it is included in the preparation of pastries, stews and puddings.
 

Personal Note