Harpy HolidaZe, everyone!
I placed an order with Stacy @ Butiki on thurs, & it actually came today! Thanks, Stacy! You are awesome!
My main reason for ordering was to get a few more of those cute little Earthen Gaiwans she carries. They are absolutely adorable & 2 of them will be for gifts. Of course, I had to get a little tea also, so one of the teas I got was this Plum Pudding. I don’t really get into a lot of flavored teas, & I have no idea what plum pudding tastes like. I added a little stevia to mine, and it is fruity, a rich stone-fruit taste. There’s also some orange, & a little cinnamon in there. It’s sweet & slightly tart, & delicious!
Actually it reminds me of the stewed prunes I used to make, which included prunes (of course), water to cover, a sliced up orange, & a cinnamon stick. You can also include a lemon instead of an orange. Let it simmer until the prunes plump up & the remaining juices are thick & sweet. You can also cook it in a crock pot over night. You can also include other dried fruits. I made a variation once that was dried apricots instead, with thin slices of ginger…
We used to eat these in the middle of a bowl of oatmeal, or on buttery toast, or in a bowl full of yogurt, or by themselves. Thanks for the memories!
I like this one too.
I have no idea either. Never tasted plum pudding before but this is what I imagined it might taste like.
I’ve made it. Not something to make a second time if you make it the traditional way like I did and definately not vegan (although you can do a vegan modern version). I made it long ago. Suet! The spices are good.It’s really more of a fruitcake with liquor (can be stout) and a pound of suet (or butter now) and nuts. It’s steamed after wrapping it up and can be slow cooked in a crock pot. Should be served with hard sauce. I think Stacy did a good job. Just because it says Plum Pudding in the name, doesn’t mean the pudding has plums though. It’s just one of those odd things. Probably came from the addition of dried prunes.
Mmm. I went on a steamed pudding kick earlier this year and made a bunch by simmering a filled tin pudding mold in a big stockpot on my stove. My recipes were slightly updated for the times (less beef fat, more butter), but I do have many that I found in online archives from the 1600-1800s.
nice!
Hrm. I’m curious to try a (tiny) sample of your Plum Pudding batch to see how it compares to mine, if you have enough left. I don’t feel like mine is as tasty :P
Also – my mom always makes what we call Christmas Pudding, each year at Christmas. I suspect it’s the same thing as Plum Pudding (no plums). I adore it with a basic margarine/icing sugar sauce, but of course it’s meant to have the hard (rum) sauce, which is ok but not as good IMO.