Tiny Tim’S Plum Pudding Recipe

Name: Tiny Tim’S Plum Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 3/4 cup packed brown sugar; 3 large eggs; 3/4 cup dry bread crumbs; 1/2 cup all-purpose flour; 1 tablespoon grated orange zest; 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; 1/2 cup butter, softened; 3 cups confectioners' sugar; 1/4 cup dark rum or orange juice

Servings: persons

1/2 cup butter, softened
3/4 cup packed brown sugar
3 large eggs
3/4 cup dry bread crumbs
1/2 cup all-purpose flour
1 tablespoon grated orange zest
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
1/2 cup butter, softened
3 cups confectioners' sugar
1/4 cup dark rum or orange juice

1
Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl.
2
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants.
3
Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure.
4
Place on a rack in a stockpot; add 3 in. of hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours; add more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding.
5
Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.

1342

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1/2 cup butter, softened, 3/4 cup packed brown sugar, 3 large eggs, 3/4 cup dry bread crumbs, and more.

Yes, Tiny Tim’S Plum Pudding 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.

That's it — enjoy your meal!

Tiny Tim’S Plum Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions