Christmas Plum Pudding

Christmas Plum Pudding

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  • ½ C butter, softened
  • 1 T orange zest
  • ½ C Pioneer® Golden Light Brown Sugar
  • 3 eggs, lightly beaten
  • 1 tsp vanilla
  • ¾ C flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp nutmeg
  • ¼ tsp allspice
  • 1 ¼ C apple, shredded
  • 2 slices challah or brioche bread, cubed
  • 1 C raisins or plums
  • 1 C dried cranberries
  • 1 C walnuts, chopped
  • 3 T candied ginger, chopped

Hard Sauce:

  • ½ C butter
  • 1 ½ C Pioneer® Confectioners Powdered Sugar
  • 2 T brandy, rum or liqueur


  1. In a large bowl, cream the butter, zest and brown sugar until light and fluffy. Beat in the eggs and vanilla. 
  2. In a separate bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice, gradually add to the creamed mixture. Stir in the apples, bread cubes, raisins, cranberries, nuts and ginger. Pour into a well-greased 6-cup pudding mold and snap on the lid. Place on a rack in a deep kettle. Add boiling water halfway up the pudding mold, cover and boil gently for 1 ¼ – 1 ½ hours or until a toothpick inserted near center comes out clean, replacing water as needed. Let stand 5 minutes before unmolding. Cut into small wedges to serve. 
  3. For the sauce, beat the butter in a mixer until fluffy. Gradually add the sugar. Add the brandy and beat again. Spoon into a bowl and serve with the warm Christmas pudding and serve with a sprinkle of powdered sugar before serving.
Christmas Plum Pudding
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