With it's roots in medieval England, Plum Pudding, or Christmas Pudding (aka "Pud", pronounced like "put" but with a D instead of a T.) is a staple dessert in the UK. Oddly, it contains no actual plums but instead uses a wide variety of dried fruits. This makes sense when you know that plums were what folks called raisins back in those days, which I think is odd since dried plums are prunes, but who am I to argue?
The pud also contained some form of nut, usually walnuts, as well as molasses, suet, orange zest, brandy and the usual assortment of typical baking ingredients.
Since it does contain brandy, probably used as a way to preserve the pudding before the time of refrigeration, I figure this gives me the go-ahead to flip that pudding on it's head and turn it into a cocktail. One WITH real plum.
. . . like your Gran used to make,
only in a glass, with more booze.
1 Oz Plum Brandy (Slivovitz)
1 Oz Cognac
1/4 Oz Grand Marnier
1 Tsp. Plum Pudding Syrup
3 Dashes Fee Brothers Black Walnut Bitters
Garnish: Assorted dried fruits on a cocktail pick with a small cube of actual plum pudding if you want to find/make it. (Recipe link below.)
Add the plum brandy, cognac, Grand Marnier and the plum pudding syrup to a cocktail shaker filled with ice.
Shake until chilled then strain into a chilled cocktail glass.
Add your garnishes.
Tap on the black walnut bitters and serve.
PLUM PUDDING SYRUP
2 Plums, Chopped
2 C. Sugar
1 C. Water
1 Tsp. Lemon Zest
1 Cinnamon Stick
4 Mace Blades
Directions: Place all the ingredients into a small pan, bring to a boil then lower heat and simmer until syrup has thickened, stirring often. Remove from heat, strain and cool until ready to use. Can be stored in the refrigerator for up to two weeks.
The leftover syrup can be used on pancakes, waffles, pound cake and even over ice cream.