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Diana’s Plum Pudding (Plum Pudding of Infamy)

My grandmother, Diana, was not known for her baking prowess. In fact, many of us secretly braced ourselves when she announced she was bringing dessert to family gatherings. One Christmas, she declared she was making a plum pudding. The collective groan from my cousins and siblings was practically audible. We envisioned a heavy, dense, and bland concoction. What arrived, however, was a revelation – a moist, flavorful, and utterly addictive bread pudding studded with plums and golden raisins. It quickly became a family legend, forever known as “Diana’s Plum Pudding of Infamy,” a testament to the delicious surprise that awaited us.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 70 minutes
Total Time: 1 hour 40 minutes
Servings: 8-10
Yield: 1 Bundt pan
Dietary Type: Not specified

Ingredients

1 loaf white bread (20 ounce sandwich style bread)
2 (15 ounce) cans purple plums, drained, sliced in halves, pitted if necessary
2 cups golden raisins, divided
1 1⁄2 cups sugar, divided
2 teaspoons cinnamon, divided
1 cup melted butter, divided
7 eggs
2 cups heavy cream
1 dash nutmeg

For the Soft or Hard Sauce:

1⁄2 cup softened butter
2 cups powdered sugar
2 tablespoons whiskey or 2 tablespoons rum

Equipment Needed

Bundt pan
Baking sheet with sides
Large bowl
Mixer (for sauce)

Instructions

Begin by thoroughly butter and flouring the inside of your Bundt pan. This will ensure the pudding releases cleanly after baking.
Remove the crusts and ends of the loaf of white bread. While you can discard these, consider reserving them for another use, such as breadcrumbs or croutons.
Divide the bread slices into three even, separate piles. This will help with layering the pudding evenly.
Cut the first third of bread slices diagonally into fourths, creating triangles.
Arrange these bread triangles in the bottom of the Bundt pan. Fit them together like a jigsaw puzzle to completely cover the bottom and sides of the pan. Ensure there are no gaps, as this will help to contain the plum filling.
Arrange half of the drained plum halves cut-side down on top of the bread triangles in the bottom of the pan. This will help the plums to release their juices into the bread during baking.
Top the plums with one cup of raisins, sprinkled evenly around the layer.
Sprinkle with ½ cup of sugar and 1 teaspoon of cinnamon.
Pour ½ cup of melted butter over all, ensuring it evenly coats the plums, raisins, and bread.
Cut another third of the bread into triangles and layer it over the plums and raisins.
Top that layer of bread with the remaining plum halves, raisins, ½ cup sugar, cinnamon, and butter, mirroring the first filling layer.
Use the last third of bread, cut into triangles, to cover the ingredients in the Bundt pan. This final layer of bread will act as the base of the pudding when it’s turned out.
Use clean hands to GENTLY press down on the bread to compress the ingredients and pack them into the pan. Then, sprinkle with the remaining sugar. This gentle compression helps the pudding hold its shape and ensures that all the layers meld together.
Place the Bundt pan on a baking sheet with sides. This is crucial, as some of the butter and plum juices may leak out during baking. The baking sheet will catch any spills and prevent a mess in your oven.
In a separate large bowl, beat the eggs thoroughly. Then, add the heavy cream and mix well.
Slowly pour the egg mixture over the top of the pan, allowing it to soak into the bread layers. Be careful not to overfill the pan. If needed, use a bamboo skewer to open channels along the edges of the pan to let more egg mixture seep down. As the mixture soaks in, you can add more. Patience is key here to ensure the bread is fully saturated.
Sprinkle nutmeg over the top.
Allow the pudding to rest for 30 minutes. This resting period allows the bread to fully absorb the egg mixture, resulting in a moist and tender pudding.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) with the rack in the middle position.
Place the Bundt pan with the baking sheet in the oven for 70 minutes.
Let cool for 20 minutes. This allows the pudding to set slightly and makes it easier to turn out without breaking.
Turn out onto a serving platter or cool completely, cover with plastic wrap, and refrigerate for up to 5 days.
Bring to room temperature before serving (or warm individual slices in the microwave).
Dust with powdered sugar before serving for an elegant touch.

To make the Soft or Hard Sauce:

Beat the softened butter until fluffy. This is easiest to do with an electric mixer.
Gradually beat in 1 cup of powdered sugar and 1 tablespoon of whiskey or rum (or milk if you prefer a non-alcoholic version).
Repeat with the remaining sugar and liquor or milk.
Beat until smooth and thick, but pourable. Add a little extra liquor or milk if necessary to achieve the desired consistency.
Store the sauce covered in the refrigerator.
Let stand at room temperature for ½ hour before serving.
Drizzle the pudding with the hard sauce, soft sauce, or top with ice cream before serving.

Expert Tips & Tricks

Use day-old bread: Slightly stale bread absorbs the custard better than fresh bread, resulting in a more cohesive pudding.
Don’t skip the resting time: The 30-minute rest is crucial for the bread to fully soak up the custard.
Check for doneness: Insert a toothpick into the center of the pudding. If it comes out clean, it’s done. If not, bake for a few more minutes.
Adjust sweetness: Taste the plum mixture before adding it to the bread. If the plums are particularly tart, you may want to add a little extra sugar.

Serving & Storage Suggestions

Serve Diana’s Plum Pudding warm, at room temperature, or even cold. A dusting of powdered sugar adds a touch of elegance, and a generous drizzle of the soft or hard sauce elevates the dish even further. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat individual slices in the microwave or enjoy them cold straight from the fridge. This pudding also freezes well; wrap tightly in plastic wrap and then foil for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1163.6 kcal	N/A
Calories from Fat	570 g	49%
Total Fat	63.4 g	97%
Saturated Fat	37.5 g	187%
Cholesterol	336.3 mg	112%
Sodium	715.3 mg	29%
Total Carbohydrate	142.7 g	47%
Dietary Fiber	4.8 g	19%
Sugars	101.7 g	406%
Protein	14 g	27%

Variations & Substitutions

Spice it up: Add a pinch of ground cloves or ginger to the plum mixture for extra warmth.
Fruit variations: Experiment with other dried fruits, such as cranberries, apricots, or dates, in place of or in addition to the raisins.
Bread variations: Use challah or brioche bread for an even richer flavor.
Non-alcoholic sauce: Substitute milk or cream for the whiskey or rum in the hard sauce for a family-friendly version.

FAQs (Frequently Asked Questions)

Q: Can I use fresh plums instead of canned?
A: While canned plums are traditionally used in this recipe, you can substitute fresh plums. Pit and slice the fresh plums, and then simmer them with a little sugar and cinnamon until softened before adding them to the bread pudding.

Q: Can I make this pudding ahead of time?
A: Absolutely! In fact, Diana’s Plum Pudding is even better the next day after the flavors have had a chance to meld together. Just store it covered in the refrigerator.

Q: What’s the best way to reheat this pudding?
A: You can reheat individual slices in the microwave for about 30-60 seconds. Alternatively, you can gently warm the entire pudding in a low oven (around 200°F or 95°C) for about 20-30 minutes.

Q: My pudding came out a little dry. What did I do wrong?
A: It’s possible that you didn’t use enough egg mixture or that your oven temperature was too high. Make sure to thoroughly saturate the bread with the egg mixture and check your oven temperature for accuracy.

Q: Can I freeze this pudding?
A: Yes, you can freeze Diana’s Plum Pudding. Wrap it tightly in plastic wrap and then foil for up to 2 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

Diana’s Plum Pudding of Infamy is more than just a recipe; it’s a testament to the delightful surprises that can come from unexpected places. It’s a reminder that even the most skeptical palates can be won over by a dish made with love and a touch of unexpected flair. So, gather your ingredients, preheat your oven, and prepare to be amazed by this surprisingly delicious creation. Don’t forget to share it with your loved ones and brace yourself for the compliments!

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