Mom's Christmas Plum Pudding

This festive plum pudding has crushed ginger snaps, cinnamon, and nutmeg in the batter, providing a holiday vibe. Served with a rich brandy sauce, small servings go a long way!

• Preparation Time: 15 mins
• Cooking Time: 3 hr 45 mins
• Total Time: 4 hr
• Calories: 493 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 3 tablespoons butter
• 1 tablespoon baking powder
• 3 tablespoons light corn syrup
• 3 eggs, beaten
• 3 tablespoons brandy
• 2 (15 ounce) cans purple plums - drained, pitted, and chopped
• 16 ounces gingersnaps, crushed
• 0.5 teaspoon ground nutmeg
• 1.5 cups white sugar
• 0.75 cup milk
• 0.33333334326744 cup half-and-half
• 0.75 cup melted butter

Recipe Instructions

Step 1

Generously grease a 12-cup steamed pudding mold and its lid.

Step 2

Stir together plums, crushed gingersnaps, flour, sugar, milk, butter, eggs, baking powder, salt, cinnamon, and nutmeg for the pudding. Pour into the prepared pudding mold and cover with the lid. Place the mold on a rack in a deep, 8-quart pot. Add boiling water to halfway up the side of the mold, making sure water does not touch the lid.

Step 3

Cover the pot and simmer for 3 hours 45 minutes, adding more boiling water, if necessary. Remove the pudding mold from the pot and cool on a wire rack until pudding pulls away from the side of the mold, about 30 minutes.

Step 4

While pudding is cooling, combine sugar, half-and-half, butter, brandy, and corn syrup in a small, heavy saucepan. Cook over low heat, stirring occasionally, until butter melts, and sugar dissolves, 3 to 5 minutes.

Step 5

Invert pudding onto a platter and serve immediately alongside warm brandy sauce.