On a plate my father brought
me from his last trip to Russia
I first started researching Christmas symbols and
wondered what a "plum pudding"
would taste like. Centuries ago, the King of England's cook put everything he had
into a pot for a
simple feast and made the first plum pudding.
The ingredients he used on that occasion are said to
the basic recipe for plum pudding. Most
Christmas recipes contained
and raisins and not one had plums! So, for this
Christmas, try making
delicious plum pastries filled with creamy
Custard powder can be ordered from Protea
This is my "first
published" recipe that has also just been featured in
Fruit Products Holiday Edition 2003 Newsletter/Recipe Journal
Look for Holiday 2003
see cookbook below.
(10 ounce) packages Pepperidge Farm®
Puff Pastry Shells
Plum Glaze and Plum Filling
(16 1/2 ounce) cans OregoN®
Purple Plums in heavy syrup
Reserved syrup from 1 can or a little over 1/2 cup syrup
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon black currant preserves (Hero Swiss Preserves)
1/3 cup granulated sugar
1 tablespoon Cooks Choice™
cup whipping cream
1 cup whole milk
1/3 cup granulated sugar
1/4 cup Hinds Custard Powder (order from www.proteaimports.com
Pastry shells: Preheat oven to 400˚ degrees.
2. Place frozen
pastry shells on a baking sheet lined with
paper. Bake 20-25 minutes or until golden brown
puffed up. You may have to bake them in two batches so
allow enough time to bake all the
What could be easier than frozen pastry!
Plum Glaze: Drain plums and reserve the syrup. You
have a little over 1/2 cup. Place
the syrup in a 1 quart
saucepan. Stir cornstarch and water
in a small bowl and whisk
into the syrup. Turn heat onto
medium and then whisk in
currant preserves, sugar, bourbon
extract and a dash
cinnamon to add a touch of
4. Stir the sauce
with the whisk frequently until the sauce is
thick, dark and purple. It will in
fact look more clear as it
darkens. This makes a beautiful
Glaze is cooked when it darkens.
Strain the glaze and discard seeds. Cool in the
Custard filling: In a 3-quart saucepan, whisk cream,
sugar and custard powder. Turn heat
onto medium and whisk
until custard is thick and creamy.
Cool in the
refrigerator/freezer or pour into a
ice cream maker bowl and
stir until completely cooled. This
is the fastest method. When
completely cooled, set a plastic
bag or pastry bag in a bowl
and then spoon in custard.
plastic bag makes a great pastry bag!
Assembling the pastries: Pour the cooled plum
glaze into a
small plastic bag. Set in a dish
with ice cubes to cool
completely. Set the bag of custard
in a bowl. Remove the tops
on the pastries and any uncooked
pastry. Snip the corner of
custard bag and fill pastries
halfway with custard. Pit each
plum carefully to maintain shape
and then place on custard.
Remove tops and uncooked dough.
Take the plum glaze, snip corner and pipe just enough
completely cover plum and custard.
Insert "pastry top" into
edge of custard so it stands
upright and insert a sprig of mint.
These can be easily transported to
Plumy News: Prunes are now called dried plums!
Makes 18 pastries for a Christmas
here for a printable version
to Chef Johnny's Site
Johnny included this recipe and my recipe for Victorian
Raspberry Cake and
Christmas Plum Pastries in his new book of over 300
Many friends contributed to his cookbook. John E. Clark
the American Culinary Federation and
is an Executive Chef. He
now sells his own private
seasonings called Chef Johnny's Products.
site to find out more about
this book and his products.
You will find two of my recipes along with recipes for
beverages, soups, salads,
vegetables, main dishes,
breads, rolls, desserts and more
Jack's Onion Loaf
bonus, there are plenty of recipes using Chef Johnny's Products!
Plum Pudding Home Fragrance Oil