My grandma taught me how to make an old-fashioned plum pudding, but I modified it by using baking mix rather than making the top from scratch. I serve it with ice cream or what I refer to as a Dip, which is milk sweetened with cinnamon and vanilla to taste. I gave each person a tiny pitcher of dip and let them add as much as they wanted.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 1 2-quart baking dish |
Ingredients
- 12 plums, pitted and halved
- 1 cup white sugar
- ½ cup water
- 2 tablespoons tapioca
- ½ teaspoon ground cinnamon
- 2 ¼ cups all-purpose baking mix
- 3 tablespoons white sugar
- ⅔ cup milk
- 3 tablespoons margarine, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.)
- Raise oven temperature to 450 degrees F (230 degrees C).
- In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.
Nutrition Facts
| Calories | 468 kcal |
| Carbohydrate | 86 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 641 mg |
| Sugars | 55 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I made a double batter of the fruit. One review I read said that it was sweet so I used 1 1/2 cups of sugar instead of two. Next time I would use even less. I would also reduce the amount of water. I also baked topping for 18 minutes instead of 10. I took it to church potluck. There was a little left over. That went home with someone who didn’t get any at potluck!
“All purpose baking mix” is a new one to me and I looked it up and found several recipes with such a variety of ingredients so I kind of combined the main aspects : flour, baking powder, milk (used oat milk), some avocado oil in place of shortening and about 1/3 cup of egg whites because I thought it would make the topping a little lighter. I cut up the plums when they were almost done with the first bake because they were just too large to be useful. I also broke the dough up into smaller pieces and laid them around rather than spoon drops, but followed the time and temp directions exactly. If I make this again, I’d use less sugar with the plums and sprinkle a bit of cinnamon sugar on the top before baking with the dough. It tastes really good, though. One star off because I’ll never be able to recreate the “baking mix” I used.
Great recipe And the only change that I made was to remove most of the peels after cooking the plums
Awesome and delicious!!
Used full amount of sugar and also added half a can of peaches in juice because I love the combined flavors
I’ve made it twice! Easy and delicious! I used prune plums fresh from my sisters tree. They are smaller but so much sweeter than store bought. I used extra the second time; maybe 25 -30 plums.
This was o.k. as written, but I made some changes that I thought made it much better, although it may have to do with what type of plums you use. I used red plums right off the tree, and they are very juicy, so I left out the water. I also doubled the amount of plums and cut the dough in half. I cooked the plums a little longer, until they were bubbling all the way through. The first time I made it as written, and there was too much dough and not enough of the plum. With the changes I would give it five stars.
It’s really nice! Great use of plums and I have a tree.
I had some plums that were getting too ripe. I used them in this recipe to make the plum pudding. The plums that I used were about 3 inches in diameter. I used red plums. I followed the directions on the recipe and made some adjustments as were suggested in some of the reviews. I cut back on the sugar when cooking the plums with the tapioca. After it was cooked, I tasted the juice and thought it needed a bit more sugar. In all I probably used 3/4 cup of sugar in the plum mixture. The plums that I had were quite tart and may have been the reason I felt like it needed more sugar. It was suggested to cut the temperature in the oven by Kelinwa when baking the baking mix topping. I cut my oven temperature to 400 degrees and baked it for the recommended time. It was perfect, the topping was brown and just perfect. My husband and I both loved it. There was plenty of juice in it for me, and plenty of sugar in it for him:) Great recipe,I will definitely use this recipe again, thanks for sharing. Cathy
I’ve never had (or made) plum pudding before, and this was excellent, and easy!
Not a “plum pudding” in the English sense, which is more of a cake. In traditional plum pudding, the “plum” is dried raisins. Oh, those crazy Brits! Gotta love em. This is a plum cobbler and pretty good at that.
I really love that recipe. Will make it for our next Thanksgiving dinner. I folow some members advice and reduce the temperature when cooking the top. I put down at 300 F for 22 min and add 5 minutes at 350 F to get the top brown a little bit. I also add 1/4 tsp of all spices and it was really tasty. Do it!
very easy recipe to follow and tasty. A little on the sweet side for us so next time will omit the sugar. Also agree with another review that it needs to cook a little longer for the tapioca to do it’s thicking thing. I also added a tsp of Epicure pumpkin pie spice just for a twist. next time will try their lemon chiffon. Different, easy and tasty what more can you ask for.
We enjoyed the flavor of this dish, and I was happy to find a recipe to use some of the plums from our tree. I replaced the water with the liquid that was produced from the thawed, frozen plums. I cut the amount of sugar in half. I really wish, though, that the recipe would’ve specified the size of plums to use or given a weight. My plums were small, so I ended up with way too much biscuit topping for the amount of plums. I will know to use more plums next time.
Because my nephews have allergies I made this recipe gluten and dairy free. I used a gluten free pancake mix for the top and instead of shortening used Earth Balance Soy free butter. The amount of water was too much, however, and I had to add more starch to thicken it. In place of regular milk I used rice milk and I must say you can’t tell that anything was substituted for the original ingredients. Overall a fantastic recipe. I’d change the title to plum cobbler though!
The fruit mixture needs to cook twice as long to become thicker. The baking mix topping also needs to cook twice as long. I also cut the sugar in half. All said and done, good flavor and raves from all.
This is more like a cobbler than a pudding but it is the most delicious dessert I have eaten in a long time!
Very delicious and I will for sure be making this again! I used fresh plums that my neighbour picked for me (the little ones)Yummy! Since they were smallish I ended up using ~20. I cut the sugar down to 2/3 cup and it was plenty. I didn’t have instant tapioca so I used what I had on hand – the pearl slow-cooking tapioca. Not a good idea as it didn’t really cook through. I normally love tapioca and its a nice concept but I think next time I will omit that. I made a baking mix I found on this site (2 1/4 cup flour, 1 tbsp. baking powder, 3/4 tsp salt, 1/2 cup shortening. Mix dry indgredients, cut in shortening til crumbly.) Turned out wonderfully – except for the slightly chewy tapioca which was my fault!
This turned out beautiful. I wasn’t quite sure what baking mix was, I google’d it and got a quick recipe(add certain ratio of baking powder,soda and salt to the flour) sorry, I didn’t write it down. I didn’t have tapioca, so just omitted it(next time i’ll put it in)but it was still excellent. I will post a pic on this pretty dessert!! Also I halved the recipe, I had 6 over-ripe plums in the fridge. I used soft butter instead of the margorine, to cut it into the dry ingredients to give it the “crumbly effect”
I give this a great score for flavor, but the consistency was quite runny, it actually seemed more like what we would call a cobbler. It coagulated once I put it in the fridge, but then the crust was cold 🙁 Ah well, yummy anyway and everyone liked it 🙂 Maybe it could use a tad more tapioca?
My mom and I tried this recipe, but we may have used the wrong kind of plums. While the dish was very good, we were wondering just whether the supplier of this recipe could tell us if she used the small blue plums, red plums, or the larger black plums.