Fruit Pudding Recipes
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Hands down, the most loved fruit pudding recipes in the United States are banana pudding--a down-home, rich concoction made with slices of ripe bananas and vanilla wafers, layered between mounds of custard and kissed with a hint of vanilla extract. Other fruit pudding recipes tend to run towards the instant variety dolled up with fresh or canned fruits. Historically, fruit puddings stem from a Victorian tradition. These desserts were steamed or boiled and filled with raisins, other dried fruits, spices, and liquor.
Old World Favorites
Plum pudding, or Christmas pudding, actually doesn’t contain any plums. Historians point out that years ago, the words plum and raisin were interchangeable. This traditional dessert also contained suet (fat) for a delicate balance of flavor and texture, along with the raisins and a healthy dose of brandy. Plum pudding was a long labor of love as it took five to eight hours to boil or steam in tin molds or boiling bags. A perfect accoutrement to these would be ice cream, a hard sauce, or a flaming presentation of ignited brandy or rum.
Cooking Methods of Fruit Pudding Recipes
Modern cooks fine-tuned the traditional recipes and came up with additional cooking methods. There are four different cooking techniques for fruit pudding:
- Steamed -Mixed ingredients are poured into an oiled mold and steamed on top of the stove over low heat for several hours.
- Baked - Ingredients are poured into a prepared container, placed in a larger container of hot or boiling water called a water bath, and then baked in an oven until done.
- Boiled - Pudding mixture is constantly stirred until thickened over heat.
- Chilled - Pudding made from a dry mix and a liquid, usually milk, mixed until slightly thickened and chilled in the refrigerator until set.
In The Same Category
Today’s fruit pudding recipes are more of a soft, thick dessert. Included in this family are flans and custards. Some recipes that have the name “fruit pudding” are a striking resemblance to cakes that are combinations of fruit and batter, surrounded by a water bath, and baked until the batter is set. Others only have fruit flavorings or extract laced into a batter that is baked until it is of a pudding-like consistency. The closest recipes to the old school variety use prepared sponge, angel food cake, or stale bread as a base or layering ingredient to encase fresh or stewed fruits. Whipped cream or sauces are served on the side. Sweet tales and sweet traditions to satisfy your sweet tooth!
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