Fresh Plum Pudding Recipe

Fresh Plum Pudding Recipe
When we think of plum pudding, most of us think of that English steamed dessert full of spices and candied fruit that is served with a hard sauce at Christmastime; that version of plum pudding generally doesn’t even contain plums. However, the following Fresh Plum Pudding is a cross between a cobbler and a Clafouti and is nothing like the English dessert with the same name. This delicious pudding uses fresh pitted plums, which don’t need peeling or chopping, and is easy to put together.
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Any type of plum can be used, but the little dark prune plums are my favorite. You can even substitute half peaches or nectarines (but they must be peeled which is more work). The pudding can be served warm or cold and leftovers are delicious even after a day or two if kept airtight.

8 Servings

1 tablespoon butter
1 tablespoon sugar

1 pound plums, pitted and quartered

1 1/2 cups half and half
3 large eggs
2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup flour
1/2 teaspoon salt

Sweetened whipped cream

  1. Preheat oven to 400°.
  2. Spread the tablespoon butter over the bottom and up the sides of a 2 quart shallow baking dish; sprinkle the sugar in the pan and shake to coat.
  3. Arrange the plums, cut side up, over the bottom of the pan.
  4. Mix the half and half, eggs, vanilla, sugar, flour, and salt in a blender container; blend until smooth, scraping the sides at least once.
  5. Pour the mixture over the plums.
  6. Bake until the pudding is golden and the center is set, 25-35 minutes.
  7. Remove from the oven, let sit at least 15 minutes, and serve with a scoop of sweetened whipped cream.

Amount Per Serving
Calories 245 Calories from Fat 81
Percent Total Calories From: Fat 33% Protein 8% Carb. 59%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 5 g
Cholesterol 100 mg
Sodium 203 mg
Total Carbohydrate 36 g
Dietary Fiber 0 g
Sugars 20 g
Protein 5 g

Vitamin A 11% Vitamin C 10% Calcium 0% Iron 3%





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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.