Grandma Jones’ Deep Plum Pudding
A family favorite, Grandma Jones’ Deep Plum Pudding 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 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 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.
- 1 cup flour
- ½ cup sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon butter, melted
- ½ cup milk
- 4 cups (1 quart) canned plums (prunes) in syrup
- non-stick spray
- Preheat oven to 350F (175C). Coat 8 cup baking dish with non-stick spray.
- 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.
- 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.