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Delicious Desserts: Plum Pudding, Strawberry Shortcake, Gingerbread Squares - Image 3

Plum Pudding, Strawberry Shortcake, and Gingerbread Squares

Enjoy three delightful dessert recipes: Plum Pudding with its rich, fruity taste; Strawberry Shortcake with its fresh and light appeal; and Gingerbread Squares with their warm, spicy flavor. Perfect for any occasion!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried plums chopped
  • 1 cup raisins
  • 1 cup breadcrumbs fresh
  • 1/2 cup sugar
  • 1/2 cup butter melted
  • 2 large eggs beaten
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 2 cups strawberries sliced
  • 1 cup whipped cream
  • 1 cup flour
  • 2 tablespoons sugar for shortcake
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup butter cold, for shortcake
  • 1 cup molasses
  • 1/2 cup brown sugar
  • 1/2 cup butter melted, for gingerbread
  • 2 cups flour for gingerbread
  • 1 teaspoon baking soda
  • 1 teaspoon ginger ground
  • 1 teaspoon cinnamon for gingerbread
  • 1/2 teaspoon cloves for gingerbread
  • 1 cup hot water

Equipment

  • Pudding mold
  • Steamer
  • Mixing bowls
  • Baking sheet
  • 9x9 inch baking pan

Method
 

  1. For Plum Pudding, combine dried plums, raisins, breadcrumbs, sugar, melted butter, beaten eggs, cinnamon, nutmeg, and cloves in a bowl. Mix until well combined. Pour into a greased pudding mold, cover tightly, and steam for 2 hours. Allow to cool slightly before serving.
  2. For Strawberry Shortcake, preheat your oven to 425°F (220°C). In a bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk to form a soft dough. Drop spoonfuls onto a baking sheet and bake for 12-15 minutes until golden. Once cooled, split the shortcakes and layer with sliced strawberries and whipped cream.
  3. For Gingerbread Squares, preheat your oven to 350°F (175°C). In a bowl, mix molasses, brown sugar, and melted butter. Stir in flour, baking soda, ginger, cinnamon, and cloves until well combined. Add hot water and mix until smooth. Pour into a greased 9x9 inch baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool before cutting into squares.

Notes

Chef's Tips:
• For a richer Plum Pudding, add a splash of brandy to the mixture before steaming.
• Avoid overmixing the shortcake dough to keep it tender.
• Serve Gingerbread Squares warm with a dollop of whipped cream for the best experience.
Food Safety:
• Ensure pudding is fully cooked to avoid foodborne illness.
• Store leftovers in the refrigerator within 2 hours of serving.