The dish our gluten-free family misses the most, like the majority of celiac patients, is white bread. After many trial and error, I finally succeeded in making bread that tastes like real wheat bread.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup butter, room temperature
- 1 cup white sugar
- 6 eggs, room temperature
- ½ cup chopped candied citron
- 1 ½ cups pitted prunes, chopped
- ½ cup raisins
- 1 cup coarsely chopped pecans
- ½ cup all-purpose flour
- 1 ½ cups fine dry bread crumbs
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 quart souffle or casserole dish.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- In a separate bowl combine the citron, prunes, raisins and pecans. Stir in the flour and toss so that everything is coated with flour.
- To the butter mixture add the fruit and nut mixture along with the bread crumbs, cinnamon, nutmeg and allspice. Mix well and transfer to prepared dish.
- Bake in preheated oven for 50 to 55 minutes, or until well browned.
Nutrition Facts
| Calories | 567 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 170 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 10 g |
| Sodium | 328 mg |
| Sugars | 35 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Very nice compliment to fruitcake as well as plum pudding cake. I usually make a double recipe.
Delicious! Walnut in place of pecans also taste great, as do candied cherries instead of candied citron. I thought I’d just try this out this Christmas; this may become a must-have for every Christmas!
I think it’s a wonderful Christmas pudding. My friends loved it so much!
An excellent base recipe for an authentic tasting plum pudding. I used brown sugar instead of white and moistened the mix with molassas and Guinness stout.