Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Cheers to Plum Pudding

My take on this timeless classic that our fore-families enjoyed during the Yuletide season. Plum Pudding has received a bad rap the past couple of generations because of its unappealing look and almost bland, but sweet, flavor. Because our ancestors lacked the array of flavors so widely available today(much like when I was a child, we enjoyed homemade treats more than store brand sweets), they were content with any sweet that could be prepared at home. So, using a little Yankee ingenuity, this age-old dessert has no lack of flavor and can now be enjoyed yet again, gracing our Holiday tables with a twist

Ingredients

For 1 Batch(es)

Recipe

  • Nonstick cooking spray
  • 2 cup(s) milk
  • 1 cup(s) sugar
  • 1 cup(s) pitted dried plums(prunes)
  • 1 (10-ounce)jar cherries without stems, in syrup
  • 1/2 cup(s) dark or flavored rum, or 2 teaspoons rum, almond or vanilla extract
  • 1 tablespoon(s) lemon juice
  • 2 teaspoon(s) cinnamon
  • 1 teaspoon(s) nutmeg
  • 5 eggs, beaten
  • 4 tablespoon(s) butter or margarine, melted
  • 1 3/4 cup(s) flour
  • Whipped topping or ice cream if desired

Cheers to Plum Pudding Directions

  1. Preheat oven to 350-degrees F. Spray a 9-inch cake pan with nonstick cooking spray; set aside. In a blender or food processor, pulse milk, sugar, dried plums, cherries(with the syrup), rum, lemon juice, cinnamon and nutmeg until well blended and the plums have been reduced to very small bits. Transfer to a bowl, and stir in the beaten eggs and melted butter. Stir in the flour until well incorporated and almost lump free. Pour in prepared pan and bake 35-37 minutes, or until the the middle is set and the edges spring back when touched. Remove from oven to cool slightly before serving with whipped topping. This is great completely cooled as well.
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