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Old-Fashioned Plum Pudding and Hard Sauce

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  • Prep 30 min
  • Total 4 hr 45 min
  • Ingredients 20
  • Servings 8
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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.
By Pillsbury Kitchens
Updated Oct 10, 2014
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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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    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.

Nutrition Information

700 Calories, 28g Total Fat, 8g Protein, 98g Total Carbohydrate, 71g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
700
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
15g
75%
Cholesterol
140mg
47%
Sodium
590mg
25%
Total Carbohydrate
98g
33%
Dietary Fiber
4g
16%
Sugars
71g
Protein
8g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
20%
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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