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
- Plum puddings
- Enough Canadian butter to grease the canning jars
- 1/2 cup (125 mL) fresh bread without the crust cubed
- 1/3 cup (80 mL) Canadian 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) Canadian 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) Canadian heavy cream (35%)
- 1/3 cup (80 mL) Canadian butter
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
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.
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.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||14 % / 155 mg|
|Vitamin A:||29 %|
|Vitamin E:||25 %|