Mrs. Vaughn’s Plum Pudding is a timeless and indulgent dessert that carries within it the rich history and traditions of generations past. Bursting with an array of spices, fruits, and the warmth of brandy or grape juice, this pudding encapsulates the essence of festive celebrations and culinary craftsmanship. Passed down through time, Mrs. Vaughn’s Plum Pudding continues to bring comfort and joy to those who savor its rich flavors.

Mrs. Vaughn’s Plum Pudding stands as a testament to the culinary heritage of days gone by. The term “plum pudding” can be somewhat misleading, as it traditionally contained no plums at all. In historical context, the word “plum” referred to dried fruits, such as raisins and currants, which were cherished commodities during earlier times.

The recipe likely emerged in the context of British and American kitchens, where hearty and flavorful dishes were created using available ingredients. Plum pudding, often associated with festive occasions like Christmas, represented a culmination of preserved fruits and spices, symbolizing prosperity and abundance.

Over time, families adapted and personalized the recipe, passing it down through generations. As culinary techniques evolved, the pudding became a cherished tradition in many households, evoking memories of joyous gatherings and the love and care poured into its creation.

INGREDIENTS

• 1/2 lb. brown sugar
• 3 eggs
• 1/4 lb. breadcrumbs
• 1/2 lb. browned flour
• 1/2 lb. Crisco (shortening)
• 2 teaspoonfuls baking powder
• 1 teaspoonful salt
• 1/2 teaspoonful powdered cloves
• 1/2 teaspoonful powdered cinnamon
• 1 teaspoonful powdered ginger
• 1/2 teaspoonful grated nutmeg
• 1/4 teaspoonful powdered mace
• 1/2 cupful New Orleans molasses
• 1/2 cupful brandy (or grape juice)
• 1/4 cupful lemon juice
• 1/2 lb. seeded raisins
• 1/2 lb. sultana raisins
• 1 lb. currants
• 1 lb. crystallized fruits (pineapple, cherries, figs, orange peel, citron)

INSTRUCTIONS

1. Prepare fruits: Chop the crystallized fruits and combine them with the raisins and currants. Pour brandy (or grape juice) over the mixture and allow it to soak for several hours.
2. Cream Crisco and sugar: In a mixing bowl, cream the Crisco and brown sugar together until smooth and well combined.
3. Add eggs and dry ingredients: Gradually add the beaten eggs to the Crisco-sugar mixture. Sift the browned flour, baking powder, salt, cloves, cinnamon, ginger, nutmeg, and mace together. Add this mixture to the bowl, stirring to create a cohesive batter.
4. Incorporate remaining ingredients: Mix in the breadcrumbs, molasses, lemon juice, and the soaked fruit mixture.
5. Prepare molds: Grease pudding molds (small Crisco cans can be used) and fill them two-thirds full with the batter.
6. Steam the pudding: Place the molds in a steamer and steam steadily for three hours, allowing the flavors to meld and the pudding to cook thoroughly.
7. Serve: Once cooked, remove the pudding from the molds while it’s still hot. Serve the plum pudding with a generous portion of hard sauce.

CONCLUSIONS:

• Mrs. Vaughn’s Plum Pudding is a testament to the culinary heritage and traditions that enrich our lives. With a blend of spices, fruits, and careful craftsmanship, this dessert captures the essence of celebration and togetherness. As it has been treasured through generations, Mrs. Vaughn’s Plum Pudding remains a symbol of shared moments, festive gatherings, and the joy of indulging in a time-honored treat that carries with it the stories of the past.