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Cinnamon Crisp Plum Pudding

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Ingredients
  Crisp graham cracker crumbs 2 Cup (32 tbs)
  Cinnamon 1⁄2 Teaspoon
  Baking soda 1 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Shortening 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Eggs 2
  Water 1⁄2 Cup (8 tbs)
  Canned purple plums in heavy syrup 16 Ounce, drained, pitted and chopped (1 Can)
  Golden raisins 1 Cup (16 tbs)
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Plum sauce 1⁄2 Cup (8 tbs)
Directions

Stir together Cinnamon Crisp Graham Cracker crumbs, baking soda, salt, ginger and cloves; set aside.
Cream shortening with brown sugar until fluffy.
Beat in eggs, 1 at a time.
Add crumb mixture alternately with water to sugar mixture, beating well after each addition.
Stir in chopped plums, raisins and walnuts.
If mixture is dry, stir in more water 1 tablespoon at a time.
Pour batter into well-greased 5- to 6-cup kugelhopf or Bundt pan.
Bake in preheated 375°F oven 40 to 50 minutes or until wooden pick inserted near center comes out clean.
Loosen edges of plum pudding; immediately turn out of pan onto serving platter.
Spoon Plum Sauce over slices of pudding.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pudding
Occasion: 
Christmas

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Cinnamon Crisp Plum Pudding Recipe