Plum Pudding
Plum pudding offers a delightful blend of sweet and tart flavors, with tender slices of prune plums embedded in a moist, spiced batter. This comforting dessert is perfect for holiday gatherings or cozy family dinners, providing a rich, fruity experience with a hint of warmth from nutmeg.
Ingredients
Instructions
- Sift together the flour, salt, 1/2 cup sugar, and baking powder.
- Add the milk and melted shortening; beat until well blended.
- Pour the batter into a greased baking pan.
- Arrange the sliced plums on top of the batter.
- Sprinkle with sugar and nutmeg.
- Pour boiling water over the entire mixture.
- Bake in a preheated 375°F oven for 45 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. If fresh prune plums are unavailable, you can use canned plums in syrup, draining them well before use. Ensure the batter is smooth to avoid lumps. Adding a dash of cinnamon can enhance the warmth of the dessert. If you prefer a lighter version, you can use low-fat milk.
Serving Suggestions
Serve the plum pudding warm, optionally topped with a dollop of whipped cream or vanilla ice cream for added indulgence. It pairs beautifully with Bourbon-Chocolate Pecan Pie for a delightful dessert spread. For a more festive touch, sprinkle with powdered sugar before serving, or add a drizzle of caramel sauce for extra sweetness.
Storage & Reheating
Store any leftover plum pudding in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for 30-60 seconds or until warm. Alternatively, you can warm it in the oven at 350°F for about 10-15 minutes, covered with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Plum Pudding contains roughly 442 calories, with 8g protein, 81g carbohydrates, and 10g fat. It is an excellent source of calcium (40% of the Daily Value), iron (35% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1767mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of fruit in this recipe?
Yes, you can substitute the prune plums with other fruits like peaches, cherries, or even apples. Just ensure the fruit is sliced and prepared similarly to maintain the texture and moisture balance in the pudding.
How do I know when the pudding is done baking?
The pudding is done when it has risen and a toothpick inserted in the center comes out clean. It should have a golden brown top and feel firm to the touch. If the top is browning too quickly, cover it loosely with foil during the last few minutes of baking.
Can I make this recipe ahead of time?
Absolutely! You can prepare the batter and layer the plums a day in advance. Cover and refrigerate, then pour the boiling water over just before baking. This method allows the flavors to meld and can enhance the overall taste of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).