Plum Pudding

Plum Pudding

16 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
domestic engineer
Recipe by  domestic engineer

“An old fashioned plum pudding that was passed down to me from my grandmother, with a modification of using baking mix instead of making the top from scratch. I serve it with ice cream or what I call a Dip made from milk and flavored to taste with cinnamon and vanilla. I let each individual pour on the amount of dip they would like from a small pitcher.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 2 quart pudding

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (Or 15 minutes in microwave.)
  3. Preheat oven to 450 degrees F (230 degrees C).
  4. In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a shortcake dough. Drop dough by spoonfuls onto baked plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.

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Reviews (16)

Rate This Recipe
kelinwa
58

kelinwa

Delicious! More like a plum cobbler than a pudding. Note: dough topping came out a little raw in the middle after cooking only 10 minutes at the end. Would decrease temperature and increase topping bake time to 18-20 minutes to cook through. Other than that, this dessert was a real hit and the flavor was excellent. Will make it again!

Ramona Preston
29

Ramona Preston

My mom and I tried this recipe, but we may have used the wrong kind of plums. While the dish was very good, we were wondering just whether the supplier of this recipe could tell us if she used the small blue plums, red plums, or the larger black plums.

Stephi
24

Stephi

This turned out beautiful. I wasn't quite sure what baking mix was, I google'd it and got a quick recipe(add certain ratio of baking powder,soda and salt to the flour) sorry, I didn't write it down. I didn't have tapioca, so just omitted it(next time i'll put it in)but it was still excellent. I will post a pic on this pretty dessert!! Also I halved the recipe, I had 6 over-ripe plums in the fridge. I used soft butter instead of the margorine, to cut it into the dry ingredients to give it the "crumbly effect"

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 468 cal
  • 23%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 86.1 g
  • 28%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 640 mg
  • 26%

Based on a 2,000 calorie diet

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