Sugarplum Pudding
A warm, spiced pudding with tender prunes and a cinnamon-nutmeg flavor, perfect for cozy desserts or holiday gatherings with a sweet glaze topping.
Ingredients
Instructions
- Sift together the flour, sugar, cinnamon, and nutmeg.
- Cream the butter and sugar until smooth, then add the eggs and beat well.
- Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients.
- Fold in the cooked and chopped prunes.
- Pour the batter into a greased baking dish.
- Bake at 325°F (160°C) for 25 minutes or until a toothpick inserted in the center comes out clean.
- Pour glaze over the hot cake and serve.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract or some finely chopped nuts to the batter. If you don't have prunes, dried figs or apricots can serve as great substitutes. Make sure the butter is softened for easier creaming, and if you prefer a dairy-free option, use a non-dairy milk alternative for the buttermilk.
Serving Suggestions
Serve warm, drizzled with a simple glaze made from powdered sugar and milk for added sweetness. This pudding pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider serving it alongside a cup of South American Coffee Punch, enhancing the dessert experience.
Storage & Reheating
Store any leftover Sugarplum Pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual portions in the microwave for about 30 seconds or until heated through. Alternatively, you can warm it in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sugarplum Pudding contains roughly 1024 calories, with 18g protein, 130g carbohydrates, and 49g fat. It is an excellent source of vitamin C (37% of the Daily Value), protein (36% of the Daily Value), and iron (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 501mg per serving (22% 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 regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes to sour. This will mimic the acidity and help with the baking process.
What is the best way to tell when the pudding is done baking?
The best way to check for doneness is to insert a toothpick into the center of the pudding. If it comes out clean or with a few moist crumbs, it’s ready. If it has wet batter on it, bake for a few more minutes and check again.
Can I make this pudding ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. Just pour it into the baking dish and bake it fresh when you're ready to serve. This allows the flavors to meld and makes for an easy dessert option.
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).