Little Plum Puddings

Here is an update to a British Christmas classic. Serve in individual canning jars with a vanilla caramel sauce that your guests can enjoy pouring over their own puddings.

  • Prep: 30 min
  • Cooking: 1 h 45
Yields 6 Servings
little plum puddings

Ingredients

  • Plum puddings
  • Enough butter to grease the canning jars
  • 1/2 cup (125 mL) fresh bread without the crust cubed
  • 1/3 cup (80 mL) milk
  • 1 cup (250 mL) unbleached flour
  • 1 tsp (5 mL) baking powder
  • 3/4 tsp (3.5 mL) ground ginger
  • 1/2 tsp (2.5 mL) ground cinnamon
  • 1/2 tsp (2.5 mL) grated or ground nutmeg
  • Pinch of ground cloves
  • Pinch of salt
  • 2/3 cup (160 mL) small cubes of mixed candied fruit
  • 1/3 cup (80 mL) dried cranberries coarsely chopped
  • 1/3 cup (80 mL) raisins
  • 1/3 cup (80 mL) sliced almonds roasted
  • 1/3 cup (80 mL) butter at room temperature
  • 2/3 cup (180 mL) brown sugar
  • 2 eggs at room temperature
  • Vanilla caramel sauce
  • 6 to 8 soft caramel candies
  • 1/2 cup (125 mL) 35% cream
  • 1/3 cup (80 mL) butter

Preparation

Preheat oven to 350°F (180°C). Line a deep baking dish with 2 layers of paper towel. Grease 6 heat-resistant canning jars that can hold 1 cup (250 mL) each and put them in the baking dish. Prepare some hot water.

Prepare the little plum puddings. In a small bowl, soak the bread cubes in the milk and set aside. In a large bowl, combine the dry ingredients, candied fruit, dried fruit, and almonds and set aside. Put the butter, brown sugar, eggs and milk-soaked bread in the bowl of an upright mixer. Mix until completely smooth and incorporate the dry ingredients using a rubber spatula.

Fill the canning jars halfway. Cover each one with a square of aluminum foil and tighten the screw bands to seal them. Make a water bath by pouring hot water into the dish until the canning jars are covered two thirds of the way up. Cook in the oven for approximately 1 hour and 45 minutes. Let cool for at least 15 minutes before serving.

Prepare the sauce. In a small saucepan, melt the caramels in the cream over low heat while stirring constantly. Increase the heat, add the butter and whip until the sauce boils and has a uniform consistency. Serve with the plum puddings.

Tips

Get a head start: The plum puddings will keep at room temperature for several days if they are sealed with their covers. You can heat them up in a water bath in the oven with the aluminum foil and screw band for 20 minutes before serving.

Reheat the sauce in a small saucepan or in the microwave.

Practical tips: If you use canning jars with hinged lids, make sure you remove the rubber ring before baking.

Tips: You can make a syrup with 1 tbsp (15 mL) of Scotch heated up with 3 tbsp (45 mL) of water and 2 tsp (10 mL) of sugar. Pour a few drops on each of the cooked plum puddings and then seal with the covers. Let soak into the pudding for at least 2 hours.

You can double the sauce recipe and use any remaining sauce as a topping for ice cream or white cake. The sauce will keep in the refrigerator for at least 1 week.

For a flavour twist: Replace the dried fruit in the recipe with apricots, dates, Saskatoon berries or figs. Replace the almonds with roasted crushed hazelnuts.

Add 1 or 2 tsp of Scotch or whiskey to the sauce.

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Nutrition

Nutritional Information

per serving
Energy: 596 Calories
Protein: 8 g
Carbohydrate: 69 g
Fat: 34 g
Fibre: 2.4 g
Sodium: 210 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 14 % / 155 mg
Selenium: 30 %
Vitamin A: 29 %
Vitamin E: 25 %
Folate: 25 %