Old-Fashioned Plum Pudding and Hard Sauce

Looking for a delicious dessert using Progresso® Bread Crumbs? Then add this spiced and nutty plum pudding that's topped with hard sauce to your Christmas spread.

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  • prep time 30 min
  • total time 4 hr 45 min
  • ingredients 20
  • servings 8
 

Ingredients

Pudding

1/2
cup all-purpose flour
1
teaspoon ginger
1/2
teaspoon salt
1/2
teaspoon baking powder
1/2
teaspoon cinnamon
1/4
teaspoon nutmeg
1/8
teaspoon allspice
1/2
cup butter, chilled
1
cup seedless raisins
1
cup golden raisins
1
cup chopped pitted prunes
1/4
cup slivered almonds
1/4
cup mixed candied fruit peel
1
cup Progresso™ Plain Bread Crumbs
3/4
cup firmly packed dark brown sugar
1/4
cup brandy
3
eggs, beaten

Sauce

1/2
cup butter, softened
1
cup powdered sugar
2
tablespoons brandy

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Generously grease 1-quart mold or ovenproof glass bowl; line with double thickness of cheesecloth.
  • 2 Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, ginger, salt, baking powder, cinnamon, nutmeg and allspice; mix well.
  • 3 With pastry blender or 2 knives, cut in 1/2 cup butter until mixture resembles coarse crumbs. Add raisins, prunes, almonds and fruit peel; toss until fruit is well coated with flour mixture. Add bread crumbs and brown sugar; mix well. Stir in brandy and eggs; mix well. (Mixture will be very thick and almost crumbly.)
  • 4 Spoon mixture into greased and lined mold, packing firmly with back of spoon as mold is filled. Cover tightly with lid or heavy-duty foil; tie foil in place, if necessary.
  • 5 Place rack in bottom of Dutch oven or 6-quart saucepan. Add water until it reaches top of rack. Bring to a boil. Set mold on rack; carefully pour hot water around mold until about half way up mold. Return to a boil. Reduce heat to low; cover Dutch oven. Simmer 2 1/2 to 2 3/4 hours or until toothpick inserted in center comes out clean. Add boiling water as needed.
  • 6 Meanwhile, in small bowl, combine all hard sauce ingredients; beat until smooth. Line 10-oz. custard cup or decorative mold with plastic wrap. Spoon hard sauce mixture into lined cup. Cover; refrigerate until serving time.
  • 7 Remove pudding from Dutch oven; cool in mold for 1 1/2 hours. Turn out of mold; carefully remove cheesecloth. Place on serving plate. Unmold hard sauce onto small plate; remove plastic wrap. Top each slice of pudding with small slice of hard sauce.
  • 1 Generously grease 1-quart mold or ovenproof glass bowl; line with double thickness of cheesecloth.
  • 2 Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, ginger, salt, baking powder, cinnamon, nutmeg and allspice; mix well.
  • 3 With pastry blender or 2 knives, cut in 1/2 cup butter until mixture resembles coarse crumbs. Add raisins, prunes, almonds and fruit peel; toss until fruit is well coated with flour mixture. Add bread crumbs and brown sugar; mix well. Stir in brandy and eggs; mix well. (Mixture will be very thick and almost crumbly.)
  • 4 Spoon mixture into greased and lined mold, packing firmly with back of spoon as mold is filled. Cover tightly with lid or heavy-duty foil; tie foil in place, if necessary.
  • 5 Place rack in bottom of Dutch oven or 6-quart saucepan. Add water until it reaches top of rack. Bring to a boil. Set mold on rack; carefully pour hot water around mold until about half way up mold. Return to a boil. Reduce heat to low; cover Dutch oven. Simmer 2 1/2 to 2 3/4 hours or until toothpick inserted in center comes out clean. Add boiling water as needed.
  • 6 Meanwhile, in small bowl, combine all hard sauce ingredients; beat until smooth. Line 10-oz. custard cup or decorative mold with plastic wrap. Spoon hard sauce mixture into lined cup. Cover; refrigerate until serving time.
  • 7 Remove pudding from Dutch oven; cool in mold for 1 1/2 hours. Turn out of mold; carefully remove cheesecloth. Place on serving plate. Unmold hard sauce onto small plate; remove plastic wrap. Top each slice of pudding with small slice of hard sauce.

EXPERT TIPS

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Expert Tips

The pudding can be wrapped tightly in foil and refrigerated for up to four days. To serve heat oven to 350°F. Heat foil-wrapped pudding for 1 hour or until thoroughly heated. Serve with hard sauce.

Garnish the pudding with orange slices, sugar-frosted cranberries and shiny lemon leaves. To make sugar-frosted cranberries, moisten fresh cranberries with water and roll in sugar.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
700
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
15g,
15%
),
Cholesterol
140mg
140%;
Sodium
590mg
590%;
Total Carbohydrate
98g
98%
(Dietary Fiber
4g
4%
  Sugars
71g
71%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
10%;
Calcium
15%;
Iron
20%;
Exchanges:
3 Starch; 3 1/2 Fruit; 6 1/2 Other Carbohydrate; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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