Mo’s Plum Pudding

Like SamHenry, my maternal Grandmother was also from Britain. She was born in Edinburgh, Scotland in 1885 and moved to London where she resided until the end of World War 1.

At the end of  the “war to end all wars”, she married my Grandfather and moved to the United States, bringing along her recipe box filled with instructions for preparing traditional English fare.

Every Christmas my Grandmother would spend days & days in the kitchen, baking cookies, fruit cakes & plum pudding as gifts for her family and friends.

Plum pudding was traditionally made in a “bag” & hung for weeks prior to Christmas to enhance the flavor. By the time I came on the scene, my Grandmother had adopted the pudding can* since she liked to make several small puddings to give away as presents.

You can’t get much more traditional English fare at the Christmas holiday than than a good plum pudding.


Mo’s Plum Pudding

INGREDIENTS:

  • 3 cups sifted flour
  • 1 TSP. baking powder
  • 1 TSP. salt
  • 1 TSP. cloves
  • 1 TSP. all spice
  • 1 TSP. nutmeg
  • 2 TSP. cinnamon
  • 1/2 TSP. ginger
  • 1 package brown sugar
  • 1 # chopped beef (suet)
  • 1 package currants
  • 2 # seedless grapes
  • 1 package seeded raisins
  • 1 # chopped, mixed peel
  • slivered almonds, blanched
  • 6 beaten eggs
  • 1 can apple sauce
  • 1 TSP. molasses
  • 1 TSP. almond extract, grated lemon rinds or essence of lemon
  • 1 cup of broth. Can be water, cider or fruit juice

PREPARATION:

  • Mix all ingredients together
  • Grease bottoms and sides of pudding cans*
  • Put wax paper in bottom of cans
  • Fill cans with mixture and cover top with wax paper
  • Steam for about 6 hours or more in roasting pan, with water halfway up side of cans
  • Add boiling water about every hour
  • Remove from water, place on rack and leave covers off cans overnight

*Don’t have any “pudding cans”? Wash & save a few empty soup cans from your kitchen. Recycle – that’s what your Grandma did!

posted by Mountain Republic                                 recipe by Amy Chenevert


Old Fashioned Rice Pudding

Here’s a quick & easy recipe for old fashioned rice pudding. As you probably know, all my recipes are quick & easy or I wouldn’t be cooking it! Here we go:

Ingredients:

  • 2 cups cooked white rice
  • 3 eggs
  • 1/2 cup sugar
  • 1/4 TSP. salt
  • 1 TSP. vanilla extract
  • 1/2 cup raisins
  • 3 -1/2 cups milk
  • ground cinnamon

Directions:

Preheat oven to 300°

In a large mixing bowl, add all ingredients, except cinnamon.  Mix well.

Pour mixture into a lightly greased 1-1/2 quart baking dish.  Sprinkle top with cinnamon.

Put baking dish in a pan of hot water in the oven and bake for about 1-1/2 hours or until a knife inserted into the center comes out clean. Can be served warm or cold. Top it with some whipped cream if you like. Enjoy!

recipe by Mountain Republic

The Best of a Pumpkin Pie Within Reach of a Diet for My Dog and Me

Nap in the afternoon sun.

Yes, my dog, Impulse (Imp) and I are on diets.  We are of course both cheating.  She wakes me up in the middle of the night for a treat and I give her one to put her back to sleep.  Then I have a snack myself, lie guilty and awake in bed and finally drift back to sleep. As you know, sleep deprivation contributes to over eating and etc.

Imp’s vet told me to give her canned pumpkin (plain) in addition to her food to help her feel full but without the calories of her regular food.  Well, thought I, what’s good for the JRT must be good for me.

I remembered my late cousin Cathrine, a delightful soul who hailed from Alabama and, as a grandmother herself, passed along many fine old southern recipes.  Her big, secret ingredient for just about everything was peanut butter.  She put it in squash and in eggplant casserole.  For her husband, my cousin, it was garlic, garlic, garlic (no peanut butter).  Cathy taught me how to tame Pumpkin Pie.  You make it as a pudding not a pie.

So I got some canned pumpkin for both Imp and me!  But for me, I also bought skimmed condensed milk and a bag of 1/2 sugar and 1/2 Splenda.  I did not make a pie crust.  Instead, I put the “revised” filling mix in a deep circular Pyrex dish I have (I also use an old plum pudding basin) and baked it per pie instructions. [Also check cooking instructions for other puddings such as chocolate!]  As in a pie or other pudding, a knife inserted into the middle should come out fairly clean.

The result?  Well because it is just as good but fewer calories, I can of course eat more, right?  Wrong.  But for those of you who can control compulsive eating, this is a holiday blessing.

See that raging red frontal lobe? That's me on a diet! Rats, they won't sedate me until it's over. I don't mind a year heavily sedated so I can't make a move toward the kitchen. I don't want my stomach stapled, thanks. Each trip past that office supply store would remind me of it.

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