Friday, January 16, 2015

Plum Pudding an Edith Wharton Recipe

Hi Dear Folk,

I found this in my drafts, where it was sitting never having been drafted to my blog, so here we are Edith Wharton's' Plum Pudding recipe; which I found  On Paper and Salt an interesting blog of Authors and corresponding Recipes.

I love a Plum Pudding, dark and rich.  This turned out more like a very fruity bread pudding, but still delicious and fun to make and good to eat and not as much prep and cooking time. The Boy liked it so much, that he ate two and not paying attention when taking it out of the fridge, in his usual rush, he broke a handle off one of my Pennsylvania Cannonsbury oven bowls.

  • 1/2 cup dried cherries (or your favorite dried fruit)
  • 1/2 cup dates, chopped
  • 1/4 cup brandy
  • 4 tablespoons butter, chilled and grated
  • 1/4 cup brown sugar
  • 1/3 cup flour
  • 1/2 cup fresh bread crumbs
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup almonds (or your favorite nuts), chopped
  • 1/2 apple, finely diced
  • 1/2 tablespoon orange zest
  • 1/2 tablespoon lemon zest
  • 1 egg
  • milk

1. Combine cranberries, dates and brandy in a bowl. Cover and refrigerate overnight.
2. In a large bowl, combine remaining ingredients, except for milk. Stir in fruit and any accumulated juices. Stir in enough milk to form a wet dough, 1/4 to 1/2 cup.
3. Preheat oven to 375 degrees F. Butter 4 ramekins. Press in pudding mixture and cover with foil, securing with string around the edges

Give it go.


1 comment:

  1. Sounds delicious so may give it a go. No brandy though so will have to substitute!


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