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 Cake Without a Name

I got this recipe when I turned 13 and it has been a favorite of mine ever since.  It’s very rich, and since it’s a chilled dessert, it’s wonderful on those warm summer nights.

Of course, it’s also wonderful on those winter nights too, with a cup of hot coffee or chocolate.  🙂

Begin the day before as this needs to chill overnight and you’ll need time to cool the crust also.

You will need:

  • 13×9 glass pan

Layer 1:

  • 1 c. flour
    ½c margarine or butter
    1 c. chopped pecans – or any nuts but walnuts aren’t very good in this recipe, and neither are peanuts.  An almond/pecan mix is pretty good, and my husband thinks hazelnuts might be good too.

Layer 2:

  • 1 c. sugar
    8 oz. cream cheese
    (half of) 1 lg container of Cool Whip (12 or 16 oz)

Layer 3:

  • 1 lg pkg Jell-o instant chocolate pudding
    1 lg pkg Jell-o instant vanilla pudding
    3 c. milk

Layer 4:

  • remaining half of Cool Whip
    Hershey chocolate bar, plain

To begin:

Layer 1

  • Preheat your over to 350° – this is the only baking you will do for this recipe.
  • If you have a food processor you can use that, or a hand mixer will work great too.  Mix the nuts, butter, and flour to a paste.  It will be lumpy because of the nuts, you’re not looking for nut dust or anything.  Press this mix evenly into the bottom of the cake pan and bake for 20 min.  Allow to cool completely before adding the other layers.

Layer 2

  • Cream together the cream cheese, sugar, and half of the Cool Whip.  Pour onto the cooled crust and spread evenly.

Layer 3

  • Don’t begin this step until you are ready.  If you make it too far in advance, the pudding will set and be very difficult to spread over the previous layer.
  • Combine the pudding mixes with the milk and mix.  Don’t follow the box directions, just pour the dry mixes into a lg bowl, add the milk and mix together.  Before it sets, pour it over the cream cheese layer, and smooth it out evenly.  Allow to set.  Since it’s instant pudding, this will only take a few minutes.  When it’s chilled, go on to the next step.

Layer 4

  • Spread the remaining half of the Cool Whip over the pudding layer.
  • Chill overnight in the fridge.  Just before serving, you can grate (part of) a plain Hershey bar over the top to make little chocolate curls for decoration, or you can add sprinkles of some type but keep in mind they will probably bleed into the topping after a while.  If that is important to you.
  • Now, eat and gain weight.  :)

If you can think of a name for this, let me know!  I was thinking Chocolate Snow Pie, but I’m no good with such things.  :)

 

posted by DarcsFalcon