Damson Plum Pudding
Indulge in the rich, fruity decadence of Damson Plum Pudding, a traditional steamed dessert that’s perfect for cozy gatherings or festive celebrations. This delightful recipe features the tart-sweet tang of fresh damson plums balanced with warm spices like cinnamon and nutmeg, creating an irresistible depth of flavor. A blend of breadcrumbs and all-purpose flour gives the pudding its signature moist and tender texture, while a hint of grated lemon zest adds brightness to every bite. Steamed to perfection in a pudding basin and optionally sweetened with a golden syrup base, this dessert is a nostalgic treat that pairs wonderfully with custard, cream, or your favorite drizzle. With its irresistible combination of seasonal fruit and comforting spices, Damson Plum Pudding is sure to be the highlight of your dessert table.
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Recipe Information
Ingredients
- 300 grams damson plums (pitted and chopped)
- 150 grams all-purpose flour
- 100 grams breadcrumbs
- 150 grams light brown sugar
- 125 grams unsalted butter (softened)
- 2 large eggs
- 120 ml milk
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon grated lemon zest
- 0.25 teaspoon salt
- 2 tablespoons golden syrup (for greasing the pudding basin, optional)
Instructions
Grease a 1.5-liter pudding basin with butter and, if desired, spoon golden syrup into the bottom for added sweetness.
In a mixing bowl, cream the softened butter and light brown sugar together until light and fluffy.
Beat the eggs into the butter-sugar mixture, one at a time, ensuring each egg is well incorporated before adding the next.
Sift the flour, baking powder, cinnamon, nutmeg, and salt into a separate bowl. Gradually fold the dry ingredients into the wet mixture.
Add the breadcrumbs, grated lemon zest, and milk, and stir until the batter is smooth.
Gently fold in the chopped damson plums, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared pudding basin, leaving about an inch at the top to allow for expansion during cooking.
Cover the pudding basin with a layer of parchment paper and foil, securing it tightly with string to make it steam-proof.
Place the basin in a large pot on top of an inverted heat-proof plate or a trivet to prevent direct contact with the bottom of the pot. Fill the pot with boiling water, coming halfway up the sides of the basin.
Steam the pudding over medium-low heat for 2 hours, topping up the water as needed to maintain the level.
Carefully remove the basin from the pot and let it cool for 5 minutes before running a knife along the edges and inverting the pudding onto a serving plate.
Serve warm with custard, cream, or your favorite sauce for a delicious and indulgent dessert.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 36% | |
| Sodium | 421 mg | 18% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 36.3 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 220 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
