Minnesota Plum Pudding

Minnesota Plum Pudding

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  • Prep Time


  • Total Time


  • Servings



  • 1 - 20

    oz. loaf of sliced store-bought white bread

  • 2 - 15

    oz. cans purple plums

  • 2

    C golden raisins

  • C sugar

  • 2

    t cinnamon

  • 1

    C melted butter

  • 7


  • 2

    C heavy cream

  • sprinkling nutmeg


Generously butter and flour bundt pan or use Pam flour baking spray. Divide bread in to thirds. Cut off crusts of first third. Cunt into 4 triangles. Arrange in bottom of pan. Open cans of plums and drain. Slice open and remove pits. Put cut side down on bread triangles. Put 1 C raisins on plums. Sprinkle 1/2 C sugar over raisins. Sprinle 1 t cinnamon. Melt 1 stick of butter and pour on top. Repeat the whole thing. Remove crusts from last third of bread. Cut in triangles and place on top. Press down a little. Sprinkle top with 1/2 C sugar. Whip 7 eggs with whisk. Add cream. Place bundt pan on cookie sheet with sides and pour custard mixture over top. Let soak into bread. May not be able to add all of custard. Add nutmeon top and let sit for 30 minutes. Bake at 350 degrees for 70 minutes. Cool 20 minutes and turn out of pan. Sprinkle with powdered sugar. Hard Sauce 1/2 C softened butter 2 C powdered sugar 2 T brandy, whiskey or rum Beat butter till fluffy. Continue to beat as you add 1 C sugar and 1 T liquor. Add rest of sugar and final tablespoon of liquor. Should be fairly thick. Soft Sauce 1/2 C softened butter 2 C powdered sugar 2 T milk Beat butter. Add 1/2 sugar and 1/2 milk. Add the rest of sugar and milk. Should be thick but pourable. Store sauces in refrigerator. Serve pudding heated.


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