3 Responses to “Flaming Christmas Plum Pudding!”

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  1. OK, I’m English, so why am I reading this? Well, it’s my mother-in-law’s 80th birthday party on Saturday, and I have been deputed to bring a large fruit salad. So I checked out your cubing a melon (got three melons to do). Such a good demo, that I checked out some more of your ideas.

    This I particularly like, because it is broken down in stages.

    Come December, I’ll be back to follow your instructions.

    PS: has your husband told you about Rumtoft? I particularly like this recipe: http://www.germandeli.com/rumtopfrecipe.html

    We use fruits grown in the garden (pears, plums, greengages, blackberries) and I keep citrus skins from marmarlade making to add as well (dried before use). It will keep for upto a year (if necessary).

    Then I make a pastry flan case, pile the fruit in just before serving, and serve with pouring cream. But do not drive afterwards (serious comment – the alcohol content is very high, as you might expect).

    Regards, and keep the recipies coming ~ Nick

  2. I just wanted to thank you for this very thoughtful, and thorough write up. You even put links to the mold you bought, and the alternative $10 mixing bowl. Very cool of you. Thanks again. -Steven

  3. Ropina

    Thank you very much for converting this recipe to American measurements! As an overenthusiastic amateur cook, I once used an English recipe calling for weight measurements (grams) instead of volume measurements (cups) and make exceptionally sweet cakes (having overlooked the fact that sugar weighs more than flour). Oops.

    A thought for any excessive batter you may have: I have had surprisingly tasty results making “individual” puddings by pouring the excess batter into small cleaned out tin cans (wider than tall–water chestnut or tuna fish cans work well). A dollop of cream or marmalade in the bottom of the (cleaned, lightly greased) tin before pouring in the batter helps the pudding come out, as well.