Description
I love this dessert so much that now my mother makes one for dessert on Christmas and a separate one for me to take home. This pudding is very rich and small servings go a very long way. It’s delicious for weeks afterward in the refrigerator. Cut a slice, add brandy sauce, microwave, and indulge while your New Year’s resolution is looking the other way!
Ingredients
- 2 (15 ounce) cans purple plums – drained, pitted, and chopped
- 16 ounces gingersnaps, crushed
- 2 cups all-purpose flour
- 1 ½ cups white sugar
- ¾ cup milk
- ¾ cup melted butter
- 3 eggs, beaten
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ cups white sugar
- ⅓ cup half-and-half
- 3 tablespoons butter
- 3 tablespoons brandy
- 3 tablespoons light corn syrup
Instructions
- Generously grease a 12-cup steamed pudding mold and its lid.
- Stir together plums
- crushed gingersnaps
- flour
- sugar
- milk
- butter
- eggs
- baking powder
- salt
- cinnamon
- and nutmeg for the pudding. Pour into the prepared pudding mold and cover with the lid. Place the mold on a rack in a deep
- 8-quart pot. Add boiling water to halfway up the side of the mold
- making sure water does not touch the lid.
- Cover the pot and simmer for 3 hours 45 minutes
- adding more boiling water
- if necessary. Remove the pudding mold from the pot and cool on a wire rack until pudding pulls away from the side of the mold
- about 30 minutes.
- While pudding is cooling
- combine sugar
- half-and-half
- butter
- brandy
- and corn syrup in a small
- heavy saucepan. Cook over low heat
- stirring occasionally
- until butter melts
- and sugar dissolves
- 3 to 5 minutes.
- Invert pudding onto a platter and serve immediately alongside warm brandy sauce.
Prep Time: 15 mins
Cook Time: 3 hrs 45 mins
Total Time: 4 hrs 30 mins
Servings: 16