Prep 10 mins
Cook 30 mins
So sweet and so delicious. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1⁄2 cup butter
- 1 cup sugar
- 3 eggs, beaten
- 1 cup plum, pulp of (Damsons preferred)
- 1 cup flour, sifted
- 1⁄2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1⁄4 teaspoon nutmeg
- 3 tablespoons sour milk
- 1 cup plum juice (Damson preferred)
- 1⁄2 cup water
- 2 teaspoons cornstarch
- 1 cup sugar
- 2 tablespoons butter
- Preheat oven to 350F and grease an 8 x 8 baking pan.
- Cream butter and sugar together until light and fluffy.
- Add eggs and plum pulp.
- Mix well.
- Sift dry ingredients together and add alternately with milk.
- Pour into prepared pan and bake for 20 or 30 minutes.
- Cut into suares and serve with sauce.
- Sauce: Heat plum juice and water. Mix cornstarch with sugar, pour in a little liquid and stir well. Stir into hot juice and cook until thickened; add butter.
My son-in-law asked that I prepare plum pudding for Christmas this year, since I've never made it before I searched here for a recipe that looked promising and voila I found a home run in this one. While this may not be what he had in mind, at least according to traditional old time plum pudding, he told me that this was the highlight of the meal - which was an excellent prime rib with all the trimmings my daughter prepared. Thank you Molly53 for posting this and, trust me when I say, I'll be making this again and again as everyone in the family loved it - even my DH who doesn't much care for sweets of any kind.
I had to use fructose instead of sugar, and make it dairy and wheat free, but even so this was SOOOOO good! What an awesome winter comfort food! Unfortunately the kids loved it too, which meant that there wasn't much left for seconds :P Thanks for this recipe!