Double Chocolate Fudgey Brownies Yummy Yogurt Pops
View more "Desserts & Sweets" recipes Little Plum Puddings Recipe

Little Plum Puddings

Dairy Farmers of Canada
Add to Calendar 09/26/2017 10:00 AM 09/26/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:


Plum puddings:
Enough butter to grease the canning jars
1/2 cup (125 mL) fresh bread without the crust, cubed
1/3 cup (80 mL) milk
1 cup (250 mL) unbleached flour
1 tsp (5 mL) baking powder
3/4 tsp (3.5 mL) ground ginger
1/2 tsp (2.5 mL) ground cinnamon
1/2 tsp (2.5 mL) grated or ground nutmeg
Pinch of ground cloves
Pinch of salt
2/3 cup (160 mL) small cubes of mixed candied fruit
1/3 cup (80 mL) dried cranberries, coarsely chopped
1/3 cup (80 mL) raisins
1/3 cup (80 mL) sliced almonds, roasted
1/3 cup (80 mL) butter, at room temperature
2/3 cup (180 mL) brown sugar
2 eggs, at room temperature

Vanilla caramel sauce:
6 to 8 soft caramel candies
1/2 cup (125 mL) 35% cream
1/3 cup (80 mL) butter

Yields: 6 Servings

See full recipe: https://www.dairygoodness.ca/recipes/little-plum-puddings?source=calendar
Little Plum Puddings true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Desserts & Sweets
  • Prep. Time 30 mins
  • Cooking Time 1 hr, 45 mins
  • Yields 6 Servings

Here is an update to a British Christmas classic. Serve in individual canning jars with a vanilla caramel sauce that your guests can enjoy pouring over their own puddings.

  • Course Desserts & Sweets
  • Prep. Time 30 mins
  • Cooking Time 1 hr, 45 mins
  • Yields 6 Servings

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


Ingredients


Plum puddings:
Enough butter to grease the canning jars
1/2 cup (125 mL) fresh bread without the crust, cubed
1/3 cup (80 mL) milk
1 cup (250 mL) unbleached flour
1 tsp (5 mL) baking powder
3/4 tsp (3.5 mL) ground ginger
1/2 tsp (2.5 mL) ground cinnamon
1/2 tsp (2.5 mL) grated or ground nutmeg
Pinch of ground cloves
Pinch of salt
2/3 cup (160 mL) small cubes of mixed candied fruit
1/3 cup (80 mL) dried cranberries, coarsely chopped
1/3 cup (80 mL) raisins
1/3 cup (80 mL) sliced almonds, roasted
1/3 cup (80 mL) butter, at room temperature
2/3 cup (180 mL) brown sugar
2 eggs, at room temperature

Vanilla caramel sauce:
6 to 8 soft caramel candies
1/2 cup (125 mL) 35% cream
1/3 cup (80 mL) butter

Preparation

Preheat oven to 350°F (180°C). Line a deep baking dish with 2 layers of paper towel. Grease 6 heat-resistant canning jars that can hold 1 cup (250 mL) each and put them in the baking dish. Prepare some hot water.

Prepare the little plum puddings. In a small bowl, soak the bread cubes in the milk and set aside. In a large bowl, combine the dry ingredients, candied fruit, dried fruit, and almonds and set aside. Put the butter, brown sugar, eggs and milk-soaked bread in the bowl of an upright mixer. Mix until completely smooth and incorporate the dry ingredients using a rubber spatula.

Fill the canning jars halfway. Cover each one with a square of aluminum foil and tighten the screw bands to seal them. Make a water bath by pouring hot water into the dish until the canning jars are covered two thirds of the way up. Cook in the oven for approximately 1 hour and 45 minutes. Let cool for at least 15 minutes before serving.

Prepare the sauce. In a small saucepan, melt the caramels in the cream over low heat while stirring constantly. Increase the heat, add the butter and whip until the sauce boils and has a uniform consistency. Serve with the plum puddings.

Tips

Get a head start: The plum puddings will keep at room temperature for several days if they are sealed with their covers. You can heat them up in a water bath in the oven with the aluminum foil and screw band for 20 minutes before serving.

Reheat the sauce in a small saucepan or in the microwave.

Practical tips: If you use canning jars with hinged lids, make sure you remove the rubber ring before baking.

Tips: You can make a syrup with 1 tbsp (15 mL) of Scotch heated up with 3 tbsp (45 mL) of water and 2 tsp (10 mL) of sugar. Pour a few drops on each of the cooked plum puddings and then seal with the covers. Let soak into the pudding for at least 2 hours.

You can double the sauce recipe and use any remaining sauce as a topping for ice cream or white cake. The sauce will keep in the refrigerator for at least 1 week.

For a flavour twist: Replace the dried fruit in the recipe with apricots, dates, Saskatoon berries or figs. Replace the almonds with roasted crushed hazelnuts.

Add 1 or 2 tsp of Scotch or whiskey to the sauce.

53 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Comments

blog comments powered by Disqus

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Nutritional Info

Per serving
Energy: 596 Calories
Protein: 8 g
Carbohydrate: 69 g
Fat: 34 g
Fibre: 2.4 g
Sodium: 210 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 14 % / 155 mg
Selenium: 30 %
Vitamin A: 29 %
Vitamin E: 25 %
Folate: 25 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

More recipe ideas

Stay Connected

Discover even more articles, contests, and delicious recipes for your whole family.


Send to Friend

* required field
Psst. Some required fields, er, require your attention...
Close
Loading...