Tuesday, December 29, 2020

Polly's Adventure in 2020 Holiday Royal Plum Pudding

Holiday's new addition - A Royal Plum Pudding.  So, this year, I tried this Royal Plum Pudding dessert.  And it is explained, Plum Pudding doesn't have plum in it.  I was bit apprehensive about the taste turn out as I can see it is a bit similar to Fruit Cake, but steam for 6 hours!!??  But with COVID-19 copped up in the house, why not, why not try something different.  Just to see if the Royal Queen does make this every year, and checked out in several articles that it seem credible, so I did.  And is it a real treat.  I love it and my families love it.
So, here is my version because I didn't exactly have all the ingredients it called for, but here it is:
The two websites I visited for verification are:  
Polly's Royal Plum Pudding Ingredients.  I used what I had in my pantry and refrigerator
80 g raisins - chopped
80 g white raisins instead of currants - chopped
75 g dried pitted home grown JuJube - chopped
40 g dried cranberries - chopped
80 g Marachino cherries - chopped - strained and quite air dried
185g soft butter instead of sultanas
1 Tbsp candied Orange Peel, 1 Tbsp Lemon Peel instead of 150g mixed peel
8 g of mixed spices such as 1tsp each of  Ground Cayenne, Ground Ceylon , Cinnamon, Ground Cardamom, Ground Cloves instead of 12g mixed spice
250 g Bread Crumb - I used Japanese PANKO
90 g Flour
2 whole Organic eggs
180 g Cane Sugar instead of demerara sugar
275 ml KIRIN Japanese beer
40 ml Meyers dark rum
40 ml Brandy

Instructions - I prepared Qty - 4 - 6 inch cake molds
Prepare a Large Canning Pot with Steam Basket turned upside down to give a lift so that enough water can be added to last several hours of steaming.  
*and mine lasted the entire 6 hours without adding water.
1. Combine all dry ingredients.
2. Stir them up.
3. Add the eggs and the liquid.
4. Stir again.
5. line the bottom of the cake mold with organic unbleached parchment paper
6. Press the cake mix into basins.
7. Cover the top with aluminum foil
8. Fill with water up to 3/4 of pudding basin height.
9. Steam 6 hours.

10. Once cooled, flip it out of the cake mold; place on top of aclean dry parchment paper, enclose in plastic bag and refrigerate.   

Gift them after cutting them into quarters and pre-sliced.   That is less intimidating to the recipients, and it will be quickly consumed with a joy!  because it is so delicious and they wished they had more, but truly enjoyed and appreciated and look forward to next year's!!

11. On Christmas Day, reheat sliced pudding in a steamer for 5 min.  
       *When steaming a whole pudding, it will take longer.
12. When the pudding is a whole - serve: with garnish or flambé and serve with brandy sauce and cream, if desired.

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