Plum Pudding

We think this plum pudding recipe has old English origins. Never mind that
you dont have any fresh plums. This recipe calls for dried plums that are
rehydrated in hot water before baking. And its not the type of pudding
that most Americans think of. Its a dense, moist cake topped with a
caramel plum sauce.

Plum 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 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 condensed 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.
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 milkabout two tablespoonsto make a soft batter.
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: Melt the butter in a saucepan. Stir in the sugar,
cornstarch and milk. Heat until bubbling and thickened. Remove from the
heat and add the flavoring. Serve the plum pudding topped with sauce.

Source: <http://www.preparedpantry.com/plumpudding.htm>




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