Grandma Jones’ Deep Plum Pudding Cake

Published On December 11, 2015 | By Gypsy | All Recipes, Featured, Puddings & Custards, Sweets & Treats

A family favorite, Grandma Jones’ Deep Plum Pudding Cake is a rustic, eastern block approach to the holidays. Unlike English plum puddings there’s no suet or nuts, it’s more like a cobbler, but with a crusty cake top over the a gooey, fruity, plummy base.

There are days when I crave this.  They are usually cold days, grey days, days that remind me of growing up in the damp of BC’s Lower Mainland.  Resourceful and thrifty, my grandmother could be found in the late days of summer in the kitchen filling glass jars with peaches, apricots and plums between jars of jam, jelly and garden vegetables.

As Christmas neared Grandma Jones’ Deep Plum Pudding Cake would arrive at the table for sunday dinner, sprinkled with nutmeg and served with a good vanilla ice cream, sometimes even her own.

One dish ready, this is true farm-house cooking.  Make the cake batter in the same dish you’ll be baking in, then pour boiling stewed plums (prunes) over the batter and slide it into the oven.  The cake rises up over the bubbling plums, for a homey, warm comforting end to a winter meal.

Here’s hoping you and your family enjoy my grandmother’s homespun plum pudding.  I think she’d be tickled pink that recipes can be shared en masse the way we do now and seeing this, she would be so proud.  Happy Holidays.  

A quick batter - FG Pour on hot plums - FG

Deep Plum Pudding, ready for the oven - FG

Grandma Jones’ Deep Plum Pudding Cake Recipe

Prep time: 10 minutes
Baking time: 35 minutes
Serves Eight

1 cup flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 tablespoon butter, melted
1/2 cup milk
4 cups (1 quart) canned plums (prunes) in syrup
non-stick spray

Method:

1. Preheat oven to 350F (175C). Coat 8 cup baking dish with non-stick spray.
2. Add dry ingredients directly into prepared baking dish and whisk to combine.  Add butter and milk to dry mix and mix well, smooth in the bottom of the dish and reserve.
3. In a small pot heat canned plums to boiling and pour immediately over pudding batter.  DO NOT MIX.  Bake at 350F for 30 – 35 minutes.  Remove from oven, cool slightly and serve, warm.

Gypsy Tip:  Commercially canned plums contain pits.  I pitt them, one by one by hand before boiling, less chance of chipping a tooth that way.

Serve with whipped cream, clotted cream, heavy cream, a smooth custard or a good vanilla ice cream. Pure holiday simplicity in 40 minutes or less.

Grandma Jones' Deep Plum Pudding - FG

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About The Author

Recipe testing and blogging about food, wine and the art of great living from her home kitchen just outside Ottawa; Cori (Corinna) Horton is a food marketing consultant, cook and real food advocate sharing all things delicious - right here.