I have just finished making Plum Puddings in our Fowlers Preserving Unit, which I think is very similar to the water bath method.
These are great to have in the pantry, just make a bit of custard and hey presto there’s dessert.
- 9 cups mixed fruit or
6 cups of mixed fruit and 1 1/2 cups chopped dates and 1 1/2 cups chopped raisins
- 2 cups orange juice
- 1 cup sugar (I use raw)
- 1 cup brown sugar
- 1 tsp salt
- 250 grams butter
- 2 tsps bicarbonate of soda
- 3 eggs, beaten
- 1/4 cup rum
- 2 cups plain flour
- 2 cups SR flour
- 1 tsp cinnamon
- 2 tsp mixed spice
- 2 cans pineapple pieces (optional)
Place the mixed fruit (dates and raisins) orange juice, sugars, salt and butter into a large saucepan. Heat gently until butter has melted, bring to the boil and simmer for approximately 8 minutes. Remove from heat and add bicarbonate of soda.
Allow mixture to become cold before adding eggs, rum, sifted flours and spices, mix well.
Grease the bottles well with butter.
I used 5 no 31 Fowlers Bottles, because they are easy to warm up and slide the pudding out, and I don’t have enough of the proper pudding ones.
Clean rim on bottles and add rings, fill bottles to 3/4 full, leaving a couple of inches at top for pudding to expand.
Place on lids and clips (I always use 2 clips per bottle) and put into preserving unit.
Royal Electric preserver: Process on Hold Boil for 2 hours and 30 minutes
Year Rounder preserver: Process for 2 hours and 30 minutes.
Stove-top preserver: Bring temperature up to boiling (100 degrees C) which should take between 45 – 60 minutes, maintain at this temperature for 2 hours.
When processing finished:
Leave clips on bottles for a further 12 – 18 hours before removing. Store bottles in a cool, dark place.
- I don’t usually add the rum as I never seem to have any on hand. They still taste good though.
- Always cover the bottles with cold water to start.
- I don’t use the proper Fowlers Pudding bottles, as I don’t have enough and they aren’t big enough.
- To remove the pudding from the jar, place the bottle in a jug of hot water or remove ring, clips and lid and place in microwave for approx. 1 min to heat. Place butter knife down the sides to loosen the pudding and slide out. (mostly this works and you can cut them into rounds, but sometimes you just have to scoop them out of the jars – they still taste the same though)
JUST A QUICK NOTE TO MAKE THESE PUDDINGS EASIER TO GET OUT. A GOOD FRIEND OF MINE TRIED THIS THE OTHER DAY AND USED BAKING PAPER (GREASE PROOF PAPER) ON THE INSIDE BEFORE FILLING THE JAR.
SO GREASE THE BOTTLE FIRST, PLACE THE PAPER AROUND THE INSIDE OF THE BOTTLE AND FILL WITH PUDDING MIXTURE AS NORMAL. THE PUDDING WILL SLIDE OUT A LOT EASIER.
THANK YOU SHARON FOR YOUR GREAT IDEA.
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