Plum pudding with plum sauceWe think this plum pudding recipe has old English origins. Never mind that you don’t have any fresh plums—this recipe calls for dried plums that are rehydrated in hot water before baking. And it’s not the type of pudding that most Americans think of—it’s a dense, moist cake topped with a caramel plum sauce. Check it out. We think you will love plum pudding.

Plum Pudding Recipe

2 cups dried plums (prunes), 1/4 to 1/2-inch diced
1/2 cup very hot water

1 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg or allspice

1/2 cup butter
3/4 cup granulated sugar
2 large eggs

1/2 cup chopped walnuts
2 tablespoons milk or as needed for the right consistency batter

Caramel Plum Sauce

1/2 cup butter
1 3/4 cup brown sugar
1 teaspoon cornstarch
1 cup evaporated milk
1 teaspoon rum or vanilla flavor


Preheat the oven to 350 degrees. Prepare an 8 x 8-inch pan by greasing and dusting with flour or lining with parchment paper.

1. Place the diced plums in a small bowl. Heat the water to boiling in the microwave. Pour the water over the plums and set aside to rehydrate.
2. Mix the flour, baking powder, salt, and nutmeg together in another bowl. Set aside.
3. Cream the butter and sugar together. Add the eggs and beat until light and fluffy.
4. Add the plums and water and the nuts and combine. Add the dry ingredients and combine. Add enough milk—about two tablespoons—to make a soft batter.
5. Remove the batter to the prepared pan. Bake for 35 to 40 minutes or until the pudding tests done when a toothpick is inserted in the middle. Cool in the pan on a wire rack for five minutes then invert the pudding to remove the pan. Continue cooling on a wire rack.

For the plum sauce:

1. Melt the butter in a saucepan. Stir in the sugar, cornstarch and milk.
2. Heat until bubbling and thickened. Remove from the heat and add the flavoring.

Serve the plum pudding topped with sauce.

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