Autumn Plum Pudding

The first time I made this autumn plum pudding, the smell of warm fruit and spice filled the air. It felt like the start of fall in a bowl. The sweet plums made it so rich and comforting.

I love how soft and moist it turns out, with bits of plum in every bite. The flavors blend perfectly—sweet, tart, and just a little spiced. It’s the kind of dessert that makes you slow down and enjoy each spoonful.

Sometimes I serve it warm with a scoop of cream or ice cream. It’s simple, cozy, and always a hit at the table. Every bite tastes like a warm autumn evening.

So grab your ripe plums and a little spice. Let’s make this autumn plum pudding that brings the season’s comfort straight to your kitchen.

Why You’ll Love This Autumn Plum Pudding Recipe

Delicious and Flavorful: The mix of plums, apricots, walnuts, and spices creates a flavor-packed dessert that will keep everyone coming back for more.

• Perfect for Fall and Winter: Warm, comforting, and full of seasonal flavors like cinnamon, nutmeg, and cloves. This pudding is ideal for the colder months.
• Moist and Tender: Thanks to the buttermilk and fruit, the pudding comes out soft and moist every time.
• Make-Ahead Friendly: You can prepare this dessert in advance, letting the flavors develop even further.
• Great for Sharing: It’s a wonderful dessert for gatherings, whether it’s a family dinner, a holiday meal, or a special occasion.

Required Kitchen Tools

Here’s what you’ll need to make this delicious autumn plum pudding:

• Mixing Bowls: For combining the dry and wet ingredients.
• Sifter: To sift dry ingredients and ensure a lump-free batter.
• Pudding Basin or Baking Dish: A deep, round container that can hold the pudding while it steams or bakes.
• Parchment Paper and Aluminum Foil: To cover the pudding for steaming or baking.
• String: To tie the parchment paper and foil around the pudding basin.
• Large Baking Dish (for steaming): If you plan to steam the pudding, you’ll need a large dish to hold the water and pudding basin.
• Skewer or Toothpick: To check if the pudding is done.

Ingredients

Before we jump into the recipe, let’s gather the ingredients! You’ll need the following:

• 1 cup dried plums (prunes), chopped: Adds sweetness and a slight tartness, which contrasts beautifully with the warm spices.
• 1/2 cup dried apricots, chopped: Offers a fruity, sweet complement to the plums and adds texture.
• 1/4 cup rum or apple juice: A dash of rum gives a deeper flavor, but you can also use apple juice for a non-alcoholic option.
• 1 cup all-purpose flour: The base for the pudding structure.
• 1/2 teaspoon baking powder: Helps the pudding rise slightly and become light and fluffy.
• 1/2 teaspoon baking soda: Aids in leavening and helps the pudding to rise evenly.
• 1 teaspoon ground cinnamon: Adds warmth and depth of flavor.
• 1/4 teaspoon ground nutmeg: Another warm spice that pairs well with the dried fruits.
• 1/4 teaspoon ground allspice: Complements the cinnamon and nutmeg, giving the pudding a lovely spiced aroma.
• 1/4 teaspoon ground cloves: A little goes a long way to intensify the spice profile.
• 1/4 teaspoon salt: Balances out the sweetness and enhances the other flavors.
• 1/2 cup unsalted butter, softened: Provides richness and moisture to the pudding.
• 3/4 cup brown sugar, packed: Sweetens the pudding while adding a subtle molasses flavor.
• 2 large eggs: Bind the ingredients together and help with the pudding’s texture.
• 1 teaspoon vanilla extract: Adds a touch of sweetness and depth to the flavor.
• 1/2 cup buttermilk: Ensures a tender, moist texture and adds slight tanginess.
• 1/2 cup chopped walnuts: Adds crunch and nuttiness that contrasts with the soft pudding.

Variations for Autumn Plum Pudding

While this recipe is already packed with flavor, you can switch things up a little to suit your tastes:

• Add More Dried Fruit: Try mixing in dried cherries, raisins, or figs to add different textures and flavors to the pudding.
• Use Other Nuts: If you don’t like walnuts, feel free to swap them out for pecans or almonds.
• Make It Alcohol-Free: If you prefer to skip the rum, apple juice is a great substitute, or you could use orange juice for a hint of citrus.
• Spice It Up: For an extra kick, add a pinch of ground ginger or black pepper.

Step-by-Step Instructions for Making Autumn Plum Pudding

Now let’s dive into making this mouthwatering autumn plum pudding! Follow these easy steps for a perfect result every time:

1. Prepare the Dry Ingredients

Start by sifting together the all-purpose flour, baking powder, baking soda, spices (cinnamon, nutmeg, allspice, cloves), and salt in a medium-sized bowl. Sifting ensures that the dry ingredients are evenly distributed and prevents any lumps from forming in the batter. Set this bowl aside.

2. Soak the Dried Fruits

In a separate bowl, combine the chopped dried plums (prunes) and chopped dried apricots. Pour over the rum or apple juice and stir to coat. Allow the dried fruit to soak for about 20-30 minutes, which will soften them and bring out their natural sweetness. The longer they soak, the more flavorful they’ll become.

3. Cream the Butter and Sugar

In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy. This usually takes about 3-5 minutes using an electric hand mixer or stand mixer. The mixture should be smooth and pale in color.

4. Add the Wet Ingredients

To the creamed butter and sugar mixture, add the eggs, vanilla extract, and buttermilk. Beat everything together until smooth. Be sure not to overmix here – just enough to combine the ingredients.

5. Incorporate the Dry Ingredients

Gradually add the sifted dry ingredients into the wet mixture. Stir gently to combine, making sure you don’t overmix. The batter should be thick but spreadable.

6. Add the Soaked Fruit and Walnuts

Next, fold in the soaked dried fruits (along with any liquid) and the chopped walnuts into the batter. Mix gently so that the fruit and nuts are evenly distributed throughout.

7. Prepare the Pudding Basin

Grease a pudding basin or a deep, round baking dish with butter or non-stick spray. Line the base with a piece of parchment paper to prevent sticking. If using a pudding basin, cut a piece of parchment paper large enough to cover the top, and tie it securely with string. You can also cover the basin with aluminum foil for extra protection.

8. Steam the Pudding

To steam the pudding, you’ll need a large pot or a steamer. Add water to the pot, making sure it won’t touch the bottom of the pudding basin. Bring the water to a boil, then reduce the heat to a gentle simmer. Place the pudding basin in the pot and cover it with a lid. Steam for 1.5 to 2 hours, checking the water level periodically and topping it up with more boiling water if necessary.

Alternatively, you can bake the pudding in a preheated oven at 350°F (175°C) for about 1 to 1.5 hours. Insert a skewer into the center of the pudding – if it comes out clean, the pudding is ready.

9. Rest the Pudding

Once the pudding is cooked, remove it from the steamer or oven and let it rest for about 10 minutes. This will allow the flavors to meld and settle.

10. Serve and Enjoy

To serve, turn the pudding out onto a serving platter, slice it into wedges, and serve with a dollop of whipped cream, vanilla custard, or a drizzle of caramel sauce.

How to Serve Autumn Plum Pudding

Autumn Plum Pudding is rich and flavorful, so it’s great served on its own, but there are also some wonderful ways to elevate the experience:

• With Whipped Cream: A dollop of lightly sweetened whipped cream on the side balances the pudding’s richness.
• Vanilla Custard: Pour warm vanilla custard over the top for an indulgent treat.
• Ice Cream: Serve with a scoop of cinnamon or vanilla ice cream for a cool contrast to the warm pudding.
• Caramel Sauce: Drizzle with homemade or store-bought caramel sauce for an extra touch of sweetness.

Storing Autumn Plum Pudding

Autumn Plum Pudding can be made ahead of time, and it stores really well:

• Uncooked Pudding: If you prefer to make it ahead, you can assemble the pudding and store it in the refrigerator for up to 2 days before steaming or baking.
• Leftovers: Once cooked, store the pudding in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven before serving.
• Freezing: You can freeze the pudding for up to 3 months. Let it cool completely before wrapping it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator and reheat before serving.

Nutrition Facts (Per Serving)

Nutrition	Amount
Calories	290 kcal
Protein	3g
Carbohydrates	44g
Fat	12g
Saturated Fat	3g
Fiber	2g
Sugar	22g

Conclusion

This Autumn Plum Pudding recipe is perfect for the fall and winter months, offering a delightful combination of spiced fruit, tender texture, and rich flavors. Whether you’re serving it at a holiday dinner, a special occasion, or just as a cozy treat for yourself, it’s sure to impress. Enjoy it warm with a scoop of vanilla ice cream, whipped cream, or your favorite sauce. And don’t forget – this pudding is made even better when it’s shared with loved ones!