Sugar plums, made famous tcourtesy of “Twas the Night before Christmas”, and the Nutcracker Suite, are a traditional Victorian sweet, which originally started out as a candy coated confit, much like what you would enjoy at Italian weddings. There were no plums in the original dish but over time it evolved to include dried currants or raisins which were referred to as “plums”. Real plums, steeped in cane syrup began to emerge in the 17th century.
There is no baking or cooking involved and a healthy snack.
Visions of Easy Peasy Sugar Plums
- 1 cup walnuts or pecans
- 1 medium orange, zested
- 1 tsp. ground cinnamon
- 1/2 tsp. grated nutmeg
- 1/4 tsp. ground allspice
- 1/4 tsp. ground coriander
- 1 cup dates, pitted finely chopped
- 1/2 cup apricots, dried finely chopped
- 1/2 cup prunes, pittted finely chopped
- 1 tsp. honey (if required to hold your paste together)
- For finishing: white or brown sugar
- Mash the nuts with the spices and fruits. Daisy would have likely used a food mill, but we have modern food processors to do the job. Combine all ingredients except the finishing sugar and process until a paste forms. If your dried fruit is really dry (my prunes lost some their moisture) add a little bit of honey to help bond. Empty the contents into a mixing bowl.
- Scoop a heaping tablespoon of the mixture. If you have a small tablespoon cookie scoop that is your best option to keep the balls uniform in size. Squish and roll the paste to form a solid ball between the palms of your hands. it is like making meatballs.
- Place the sugar coating in a shallow pan and place the sugar plums in and roll around, gently pressing if needed to get a nice coat.
- Plate and serve with a nice pot of tea or Christmas beverage. The sugar plums will keep quite nicely over the holidays.