Tiny Tim’s Plum Pudding

Posted December 22nd, 2010 in Desserts, Holiday, Recipe

Since I am traveling “over the river and through the woods” to grandma’s house for Christmas, I already prepared my festive version of  Tiny Tim’s Plum Pudding to take with me. I borrowed this recipe with a few tweaks from Taste of Home Cooking Magazine. Enjoy!

Tiny Tim’s Bread Pudding

Ingredients:

½ cup butter, softened

¾ cup packed brown sugar

3 eggs

¾ cup dry bread crumbs

½ cup all-purpose flour

1 tsp cinnamon

½ tsp baking soda

½ tsp nutmeg

¼ tsp salt

¼ tsp cloves

2 cans Oregon Canned Purple Plums, drained, pitted and chopped

1 ¾ cups chopped dates

1 cup golden raisins

1 cup shredded carrots

½ cup dried currants

1 Tbsp. orange zest

Hard Sauce

½ cup butter, softened

3 cups confectioners’ sugar

¼ cup dark rum or orange juice

Directions:

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine the bread crumbs, flour, cinnamon, baking soda, nutmeg, salt and cloves; gradually beat into the creamed mixture. Fold in the plums, dates, raisins, carrots, currants and orange zest.

Pour into a well-greased 8-cup pudding mold, metal gelatin mold or oven proof bowl.  Place on a rack in a stockpot (I used a giant canning pot with lid and rack). Add 3 inches of hot water to pot. Bring to a gentle boil, cover and steam for 2-2 ½ hours or until a wooden skewer inserted near the center comes out clean, adding water as necessary.  Let stand for 5 minutes before unmolding.

Hard Sauce Directions:

In a small bowl, beat the butter, confectioners’ sugar and rum or orange juice until smooth.  Unmold pudding onto a serving plate and cut into wedges. Serve warm with sauce.

Recipe Credit: Ruthanne Karel, Hudsonville, Michigan from Taste of Home Cooking Magazine December/January 2011

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