Tested till perfect Mini Plum Puddings

Mini Plum Puddings

Sweet and oh so cute, these little steamed desserts are anything but old-fashioned.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2009

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 12


  • 1 cup 1cupseeded raisinraisins, (lexia)
  • 1 cup 1cupcurrantcurrants
  • 1 cup 1cupraisinraisins or chopped prunes, (Thompson raisins)
  • 1 cup 1cupchopped candied mixed peel
  • 1 cup 1cupbrandy or dark rum, (or 1/3 cup/75 mL orange juice)
  • 1 cup 1cupwhole blanched almondwhole blanched almonds, coarsely chopped
  • 3/4 cup 3/4cupbutter, softened
  • 3/4 cup 3/4cuppacked brown sugar
  • 3 3eggeggs
  • 1 cup 1cupfresh bread crumbs
  • 1 cup 1cupall-purpose flour
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspground cinnamon
  • 1/2 tsp 1/2tspnutmeg
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspground cloves
  • 1/4 tsp 1/4tspground ginger

Toffee Sauce:

  • 2/3 cup 2/3cuppacked brown sugar
  • 2/3 cup 2/3cupwhipping cream
  • 1/4 cup 1/4cupbutter
To change the number of servings, enter the number, then press "calculate". or reset


1- Toffee Sauce: In saucepan, bring sugar, cream and butter to boil; reduce heat and simmer for 3 minutes. Stir until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours. Gently reheat to use.)

2- In large bowl, combine seeded raisins, currants, raisins, mixed peel and brandy. Cover and let stand for 24 hours, stirring occasionally. Stir in almonds.

3- Grease six 1-cup (250 mL) Bundt pans or ramekins; line bottom of each with circle of parchment paper. Set aside.

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each. In separate bowl, whisk together bread crumbs, flour, baking soda, cinnamon, nutmeg, salt, cloves and ginger; stir into butter mixture alternately with fruit mixture, making 3 additions of flour mixture and 2 of fruit.

Pack into prepared pans, smoothing tops. Place circle of waxed paper directly on surface. Cover with double-thickness foil; press down side. Tightly tie string around outside just under top edge.

4- Place pans on rack in large Dutch oven; pour in enough boiling water to come halfway up sides of pans. Cover and bring to boil; reduce heat and simmer, adding boiling water as necessary to maintain level, until skewer inserted in centre comes out clean, about 1-1/2 hours.

5- Remove pans from water; let cool on rack for 10 minutes. Run knife around edges to loosen; turn out onto dessert plates. Serve with Toffee Sauce.

Additional information : Tip: You can wrap and refrigerate the puddings for up to 1 week or overwrap in foil and freeze for up to 1 month; thaw in refrigerator. To reheat, return to moulds, wrap and heat in water bath as directed.

Family-Size Christmas Pudding:
Scrape batter into greased 8-cup (2 L) pudding ring mould or 6-cup (1.5 L) pudding bowl. Place waxed paper directly on surface; cover with lid. To cover bowl, make 1-inch (2.5 cm) pleat across middle of large piece of foil and place over bowl. Press sides down; trim edge, leaving 2-inch (5 cm) overhang. Tie string securely around top of bowl; fold foil overhang up over string. Steam for 1-1/2 to 2 hours for ring mould, 2-1/2 to 3 hours for pudding bowl.

Nutritional Information Per each of 12 servings: about

cal 555 pro 7g total fat 28g sat. fat 13g
carb 73g fibre 4g chol 112mg sodium 425mg

% RDI:

calcium 9 iron 19 vit A 21 vit C 23
folate 13
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