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Plum puddings are available for purchase and we are currently shipping. Fairway Market in New York took 120 puddings last week and we currently have 300 in stock (limited quantity) and would be happy to take an order from you.
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Each Pudding $25 plus S&HIf you'd like to order more than 20 puddings, please call for pricing.
If you’re on the island, you can purchase plum puddings at the Allen Farm. Please join us this December 8th for our annual Open House at the Allen Farm. We will be serving farm sausages, beef stew, cheeses, eggnog and cider from 11-5.
Christmas pudding, also known as plum pudding (because of the abundance of prunes), originated in England. It is traditionally made five weeks before Christmas, on or after the Sunday before Advent. That day was often deemed "Stir-up Sunday," and each family member or child in the household gave the pudding a stir and made a wish.
The rich and heavy pudding is boiled or steamed, made of a heavy mixture of dried fruit, and sometimes suet, (we use real organic butter). The pudding is very dark and is saturated with bourbon. The puddings used to be boiled in a "pudding cloth," but we use a cryovac package and wrapped in muslin.
After the pudding has been steamed, it is kept in a cool dry place for several weeks or longer. It will need steaming for a few more hours on the day it is served. There are different ways Christmas pudding is served. We decorate it with a spray of holly, douse it in bourbon and set it on fire. My son Oren usually does this twice, because it is so dramatic!
Christmas pudding is eaten with brandy butter, rum butter, hard sauce, cream, custard or with a caster sugar.
Each of our puddings comes with a recipe for both plum puddings and hard sauce for you to carry on the tradition.
But! You can make your own and use my recipe!!!
Here is my recipe below. I use bourbon because I love bourbon and my son Oren likes to light the pudding at lease twice so it is double bourbon!
Plum Pudding Recipe Plum Pudding
Makes 2 3 cup puddings
Serve 10 12
3 cups bread crumbs
1 cup each chopped dried cherries, plums (prunes) and raisins
½ pound sugar
½ tsp. each of cinnamon, nutmeg and mace
½ pound butter
4 large eggs beaten
½ cup bitter orange marmalade
½ cup rum, bourbon or brandy
A few drops of almond extract
Grease mold ( a tomato juice can works great!) with butter or oil. Crush bread crumbs to the size of peas. All dried fruits to bread crumbs. Add sugar and spices. Melt butter and add to mixture. Add eggs, marmalade, almond extract and liquor. Pour into mold and cover with parchment paper. Steam in oven in pan with water which is at least ½ way up the side of the mold. Steam in oven 375o for 3 hours. Remove from oven and store puddings for several weeks. Prior to serving, steam pudding in mold in water bath, for 1-2 hours. Invert on plate and pour ½ cup of bourbon, rum or brandy over pudding and ignite! Serve with hard sauce.
My Favorite December Salad
My friends at the Allen Farm are still growing an abundance of greens
this time of year and I will gladly substitute their mixed greens for
the Boston lettuce.
Salad of Roasted Beets, Grapefruit, Avocado and Pomegranate
This is my favorite winter time salad..
1-1/2 pounds beets (3 medium), green tops removed and saved for another use
Kosher or sea salt and freshly ground pepper
1 large pomegranate and 4 large navel grapefruit
1 cup grapefruit juice and ½ cup extra virgin olive oil, 1 teaspoon Dijon mustard
2 ripe avocados
2 heads Boston lettuce
prepare the beets: Pre-heat oven to 400 degrees. Scrub the beets well
and place in a single layer in a small baking pan. Lightly coat beets
with olive oil and season with salt and pepper. Cover with foil and
roast until tender when pierced with the point of a small knife, about
45 minutes. Let cool and slip off the skins with a paper towel. Cut
into wedges and set aside in a bowl.
Cut off the peel of each
grapefruit including the pith with a sharp knife. Moving the knife
along the membrane that separates the sections of the orange, cut down
toward the center and let the sections fall into a small bowl along
with any juices. After removing all the sections, squeeze the fruit to
capture any remaining juices. Can be done up to a day ahead and stored
covered and refrigerated.
Mix olive oil and grapefruit juice together with salt and pepper. Add mustard. Whisk briskly
beets with dressing. Divide the greens on individual serving plates and
arrange the beets avocados, grapefruit and sprinkle pomegranate seeds
attractively on top. Drizzle with remaining dressing and serve.