Search thousands of recipes reviewed by home cooks like you.

Baked Plum Pudding Dessert

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
sal

sal

Bread cubes, currants, raisins, and pecans are the featured ingredients in this pudding spiced with cinnamon, allspice and cloves.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together butter and sugar. Beat in eggs, one at a time, until fully incorporated. In a separate bowl, toss currants, raisins and pecans with flour. Fold into butter mixture. Fold in bread, cinnamon, allspice, cloves and pumpkin pie spice. Pour into an 8x8 inch baking dish.
  3. Bake in preheated oven 40 minutes, until set.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Andrew Mayzak
15

Andrew Mayzak

12/27/2007

This was a hit at Christmas! I didn't want to steam a plum pudding for hours, so I went this recipe and it turned out like a French toast casserole. I put in dried cherries and chopped up some dried apricots because currants weren't available and I drizzled a hard sauce over each serving. EVeryone had seconds and there was none left at the end of the night... always a good sign.

Mollycurls77
14

Mollycurls77

10/27/2003

Lovely! Best eaten right away. I served mine with a brandy hard suce and a brown sugar sauce. A great Christmas dessert.

SPRADLCE
12

SPRADLCE

12/12/2006

This was fantastic! We doubled the recipe because we had a big group and put it into a 9x13 and it worked perfectly, baked it for 40 minutes and it was done. I also forgot to buy the currants, so we used 3 cups of golden raisins and it was a nice amount. I think what really made it though was the bread. I bought a loaf of a dense European style (harder crust, denser middle) French bread and then tore it by hand instead of cutting regular bread into cubes. A number of us decided that the choice of bread had a large impact. We served it with a vanilla sauce and there was none left at all. One of my friends described it as "it's like bread pudding, but it's so much better than bread pudding". Will make again. Thanks!

Similar recipes