Holiday Plum Pudding

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Plum Pudding

This photo depicts three retro recipes from the 1960 edition of “Better Cooking and Baking” by the Robertshaw-Fulton Controls Company, maker of heat controls for gas ovens and top burners. These recipes were developed in their test kitchens and are characteristic of dishes that were popular when this book was written.

The three recipes shown are from top to bottom: Fresh Fruit Compote, Frozen Vanilla Custard with Bing Cherry Sauce and Holiday Plum Pudding with Brandy Hard Sauce. Reproduced here is the recipe for the Plum Pudding.

Holiday Plum Pudding
Temperature: 212-225°F
Time: 2 hours

1 cup milk
1 egg
3 cups coarse soft bread crumbs (5 slices)
½ cup soft shortening
½ cup molasses
1 cup sifted all-purpose flour
1 teaspoon baking soda
1 tablespoon salt
2 teaspoons ground cinnamon
¼ teaspoon allspice
½ teaspoon cloves
½ cup seeded raisins
½ cup finely chopped candied fruit

Beat together the milk and egg. Pour mixture over bread crumbs. Blend in the shortening and molasses. Sift together the dry ingredients. Stir into bread crumb mixture. Add raisins and candied fruit and pour into well greased 1 quart mold (fill 2/3 full). Cover loosely with aluminum foil. Place on rack in large saucepan or in steamer with 2 cups water in bottom. Gently steam 2 hours at 212-225°F. Drain off remaining water. Remove foil, turn heat to 375°F for 5 minutes to dry top of pudding. Serve with Brandy Hard Sauce.

Brandy Hard Sauce
2 cups confectioners’ sugar
½ cup soft butter
1 tablespoon brandy or brandy flavoring

Cream together until fluffy.
Yield: 2 ½ cups.

Last updated: Feb 09, 2010
Filed under: Retro Food and Recipes Tagged with: holiday pudding, plum dessert, plum pudding