We 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. This is an excellent recipe.
In the past, we made plum pudding with a pourable caramel sauce to make a delightful dessert but it’s really an intriguing dessert with a toffee topping.
For the toffee sauce:
This is not complicated to make. You will need a candy thermometer. Just cook it until you reach the desired temperature.
1 1/4 cups heavy whipping cream
1/2 cup brown sugar
1/2 cup light corn syrup
1/4 cup (1/2 cube) salted butter
1 teaspoon butterscotch flavor
- In a large heavy saucepan, add the cream, brown sugar, corn syrup, and butter. Over medium heat, bring the ingredients to a gentle boil stirring often. Continue cooking until the temperature reaches 230. You will need to stir constantly as it approaches the targeted temperature. Set aside.
- Once the sauce has started to cool, stir in the flavor. Let the sauce cool completely.
- It the sauce is too thick to spread, thin with a little additional whipping cream.
For the pudding:
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
Preheat the oven to 350 degrees. Prepare an 8 x 8-inch pan by greasing and dusting with flour or lining with parchment paper.
- 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.
- Mix the flour, baking powder, salt, and nutmeg together in another bowl. Set aside.
- Cream the butter and sugar together. Add the eggs and beat until light and fluffy.
- 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.
- Remove the batter to the prepared pan. Bake for 35 minutes or until the pudding tests done when a toothpick is inserted in the middle. Cool in the pan on a wire rack.
To assemble the pudding:
Spread the sauce on the cooled cake. Place the topped cake in the oven set at 350 degrees for six minutes or until the sauce is bubbling thickly. Remove from the oven. Gasp the edges of the parchment paper and lift the cake to cutting board for cutting and serving. Serve with whipped cream or ice cream.