Plum pudding
A delightful blend of dried fruits and warm spices, this traditional plum pudding is a comforting dessert perfect for holiday gatherings.
Ingredients
Dry Ingredients
- 2 cups mixed dried fruits A delightful combination of sweet and tangy.
- 1 cup all-purpose flour The base for structure.
- ½ cup breadcrumbs Adds texture and helps with moisture control.
- ½ cup brown sugar Sweetness with a hint of molasses flavor.
- 1 teaspoon baking powder Ensures the pudding rises to a fluffy consistency.
- 1 teaspoon ground cinnamon Signature spice for warmth.
- ½ teaspoon ground nutmeg Adds a touch of nuttiness.
- ¼ teaspoon salt Balances the sweetness.
Wet Ingredients
- ½ cup unsalted butter Creaminess and rich taste.
- 2 large eggs Binding agent that provides structure.
- ½ cup milk Creates a smooth batter.
Instructions
Preparation
- Start by gathering all your ingredients. Chop any large dried fruits into smaller pieces to ensure even distribution throughout the pudding. Measure out and set them aside.
- Before mixing your ingredients, preheat your oven to 350°F (175°C).
Mixing Ingredients
- In a large bowl, combine the mixed dried fruits, all-purpose flour, breadcrumbs, brown sugar, baking powder, cinnamon, nutmeg, and salt. Stir until evenly distributed.
- In another bowl, cream the unsalted butter and brown sugar together until light and fluffy.
- Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition.
- Gently fold the dry ingredients into the wet mixture until just blended.
- Gradually pour in the milk while stirring until the batter is smooth.
Baking
- Pour the prepared mixture into a greased pudding mold.
- Bake in the preheated oven for 1 hour, or until a toothpick comes out clean.
- Once baked, allow the pudding to cool for a few minutes before serving.
Notes
For gluten-free, use almond flour. For dairy-free, substitute butter with coconut oil and milk with almond milk. Store in an airtight container in the fridge for about a week.