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Tiny Tim's Plum Pudding


1 slice with 2 tablespoons hard sauce equals 550 calories, 17 g fat (10 g saturated fat), 93 mg cholesterol, 292 mg sodium, 98 g carbohydrate, 5 g fiber, 5 g protein.

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  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 3/4 cup dry bread crumbs
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2 cans (15 ounces each) plums, drained, pitted and chopped
  • 1-3/4 cups chopped dates
  • 1 cup golden raisins
  • 1 cup shredded carrots
  • 1/2 cup dried currants
  • 1 tablespoon grated orange peel
  • 1/2 cup butter, softened
  • 3 cups confectioners' sugar
  • 1/4 cup dark rum or orange juice



Step 1

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine the bread crumbs, flour, cinnamon, baking soda, nutmeg, salt and cloves; gradually beat into the creamed mixture. Fold in the plums, dates, raisins, carrots, currants and orange peel.

Pour into a well-greased 8-cup pudding mold, metal gelatin mold or ovenproof bowl; cover tightly. Place on a rack in a stockpot; add 3 in. of hot water to pot. Bring to a gentle boil; cover and steam for 2 to 2-1/2 hours or until a toothpick inserted near the center comes out clean, adding water as needed. Let stand for 5 minutes before unmolding.

In a small bowl, beat the butter, confectioners' sugar and rum until smooth. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce. Yield: 12 servings (1-1/2 cups hard sauce).

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