Diana's Plum Pudding (Plum Pudding of Infamy) Recipe

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Diana's Plum Pudding (Plum Pudding of Infamy)
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Ingredients
12
Count
Nutrition
1287
Calories
Total time
31
Minutes
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Ingredients:

Directions:

  1. Butter and flour inside of Bundt pan.
  2. Remove crusts and ends of the loaf; reserve for another use, if desired.
  3. Divide slices of bread into three even, separate piles.
  4. Cut the first third of bread slices diagonally into fourths (to make 4 triangles).
  5. Arrange these triangles in bottom of Bundt pan, fitting together like a jigsaw puzzle to completely cover the bottom and sides of pan.
  6. Arrange 1/2 of the drained plum halves cut-side down on top of bread triangles in the bottom of the pan.
  7. Top the plums with one cup of raisins sprinkled evenly around the layer.
  8. Sprinkle with 1/2 cup of sugar and 1 teaspoon cinnamon.
  9. Pour 1/2 cup melted butter over all.
  10. Cut another third of the bread into triangles, and layer it over the plums and raisins.
  11. Top that layer of bread with the remaining plum halves, raisins, 1/2 cup sugar, cinnamon, and butter.
  12. Use the last third of bread,cut into triangles, to cover the ingredients int he bundt pan.
  13. Use clean hands to GENTLY press down on bread to compress the ingredients and pack them into the pan, and sprinkle with remaining sugar.
  14. Place Bundt pan on baking sheet with sides.
  15. In a separate large bowl, beat eggs thoroughly, then add cream and mix inches.
  16. Slowly pour egg mixture over top of pan, allowing it to soak into bread layers, being careful not to overfill pan (I used a bamboo skewer to open channels along edges of pan to let more egg mixture seep down. As it soaks in you can add more mixture.).
  17. Sprinkle nutmeg over top and allow to rest for 30 minutes.
  18. Preheat oven to 350 degrees with rack in middle position.
  19. Place Bundt pan with baking pan in oven for 70 minutes.
  20. Let cool for 20 minutes.
  21. Turn out onto serving platter or cool completely, cover with plastic wrap, and refrigerate for up to 5 days.
  22. Bring to room temperature before serving (or warm individual slices in microwave).
  23. Dust with powdered sugar.
  24. For sauce:.
  25. Beat butter until fluffy.
  26. Beat in 1 cup sugar and 1 tablespoon liquor OR milk.
  27. Repeat with remaining sugar and liquor OR milk.
  28. Beat until smooth and thick, but pourable.
  29. Store covered in refrigerator.
  30. Let stand at room temperature for 1/2 hour before serving.
  31. Drizzle pudding with hard sauce, soft sauce, or top with ice cream before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1287.04 Kcal (5389 kJ)
Calories from fat 624.49 Kcal
% Daily Value*
Total Fat 69.39g 107%
Cholesterol 220.72mg 74%
Sodium 1029.39mg 43%
Potassium 1876.99mg 40%
Total Carbs 154.62g 52%
Sugars 93.77g 375%
Dietary Fiber 6.82g 27%
Protein 18.4g 37%
Vitamin C 1.3mg 2%
Vitamin A 0.3mg 11%
Iron 4.2mg 23%
Calcium 501mg 50%
Amount Per 100 g
Calories 389.29 Kcal (1630 kJ)
Calories from fat 188.89 Kcal
% Daily Value*
Total Fat 20.99g 107%
Cholesterol 66.76mg 74%
Sodium 311.36mg 43%
Potassium 567.74mg 40%
Total Carbs 46.77g 52%
Sugars 28.36g 375%
Dietary Fiber 2.06g 27%
Protein 5.57g 37%
Vitamin C 0.4mg 2%
Vitamin A 0.1mg 11%
Iron 1.3mg 23%
Calcium 151.5mg 50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.7
    Points
  • 36
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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