Plum Pudding I Recipe

Name: Plum Pudding I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, room temperature; 1 cup white sugar; 6 eggs, room temperature; 1/2 cup chopped candied citron; 1 1/2 cups pitted prunes, chopped; 1/2 cup raisins; 1 cup coarsely chopped pecans; 1/2 cup all-purpose flour; 1 1/2 cups fine dry bread crumbs; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground allspice

Servings: persons

1/2 cup butter, room temperature
1 cup white sugar
6 eggs, room temperature
1/2 cup chopped candied citron
1 1/2 cups pitted prunes, chopped
1/2 cup raisins
1 cup coarsely chopped pecans
1/2 cup all-purpose flour
1 1/2 cups fine dry bread crumbs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 quart souffle or casserole dish.
2
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
3
In a separate bowl combine the citron, prunes, raisins and pecans. Stir in the flour and toss so that everything is coated with flour.
4
To the butter mixture add the fruit and nut mixture along with the bread crumbs, cinnamon, nutmeg and allspice. Mix well and transfer to prepared dish.
5
Bake in preheated oven for 50 to 55 minutes, or until well browned.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter, room temperature, 1 cup white sugar, 6 eggs, room temperature, 1/2 cup chopped candied citron, and more.

Yes, Plum Pudding I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Plum Pudding I

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