Diana's Plum Pudding (Plum Pudding of Infamy)

Recipe by eknecht
READY IN: 1hr 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butter and flour inside of Bundt pan.
  • Remove crusts and ends of the loaf; reserve for another use, if desired.
  • Divide slices of bread into three even, separate piles.
  • Cut the first third of bread slices diagonally into fourths (to make 4 triangles).
  • Arrange these triangles in bottom of Bundt pan, fitting together like a jigsaw puzzle to completely cover the bottom and sides of pan.
  • Arrange 1/2 of the drained plum halves cut-side down on top of bread triangles in the bottom of the pan.
  • Top the plums with one cup of raisins sprinkled evenly around the layer.
  • Sprinkle with ½ cup of sugar and 1 teaspoon cinnamon.
  • Pour ½ cup melted butter over all.
  • Cut another third of the bread into triangles, and layer it over the plums and raisins.
  • Top that layer of bread with the remaining plum halves, raisins, ½ cup sugar, cinnamon, and butter.
  • Use the last third of bread,cut into triangles, to cover the ingredients int he bundt pan.
  • Use clean hands to GENTLY press down on bread to compress the ingredients and pack them into the pan, and sprinkle with remaining sugar.
  • Place Bundt pan on baking sheet with sides.
  • In a separate large bowl, beat eggs thoroughly, then add cream and mix inches.
  • Slowly pour egg mixture over top of pan, allowing it to soak into bread layers, being careful not to overfill pan (I used a bamboo skewer to open channels along edges of pan to let more egg mixture seep down. As it soaks in you can add more mixture.).
  • Sprinkle nutmeg over top and allow to rest for 30 minutes.
  • Preheat oven to 350 degrees with rack in middle position.
  • Place Bundt pan with baking pan in oven for 70 minutes.
  • Let cool for 20 minutes.
  • Turn out onto serving platter or cool completely, cover with plastic wrap, and refrigerate for up to 5 days.
  • Bring to room temperature before serving (or warm individual slices in microwave).
  • Dust with powdered sugar.
  • For sauce:
  • Beat butter until fluffy.
  • Beat in 1 cup sugar and 1 tablespoon liquor OR milk.
  • Repeat with remaining sugar and liquor OR milk.
  • Beat until smooth and thick, but pourable.
  • Store covered in refrigerator.
  • Let stand at room temperature for ½ hour before serving.
  • Drizzle pudding with hard sauce, soft sauce, or top with ice cream before serving.
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