Recipes: Cheers to Plum Pudding

• Cook Time:37 minutes

 

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Cheers to Plum Pudding! This is a take on a timeless classic that our fore-families enjoyed during the Yuletide season. Plum Pudding has received a bad rap the past couple of generations because of its sometimes-unappealing look and almost bland, but sweet, flavor. Because our ancestors lacked the array of flavors so widely available today, they were content with any sweet that could be prepared at home. So, using a little Yankee ingenuity, this age-old dessert has no lack of flavor and can now be enjoyed yet again, gracing our holiday tables with a twist.

 

Foodie Byte

If this is a bit too many eggs for you, simply substitute 1 1/4 cups egg substitute.

Ingredients

Nonstick cooking spray
2 cups evaporated skim(fat-free) milk
1 cup sugar
1 cup pitted dried plums(prunes)
1(10-ounce) jar cherries without stems, in syrup
1/2 cup dark or flavored rum, or 2 teaspoons rum, almond or vanilla extract
1 tablespoon lemon juice
2 teaspoons cinnamon
1 teaspoon nutmeg
5 eggs, beaten
4 tablespoons butter or margarine, melted
1 1/2 cups flour
Whipped topping or ice cream if desired

Preparation

Preheat oven to 350°F.
Spray a 9-inch cake pan with nonstick cooking spray; set aside.
In a blender or food processor, pulse milk, sugar, dried plums, cherries(with the syrup), rum, lemon juice, cinnamon and nutmeg until well blended and the plums have been reduced to very small bits.
Transfer to a bowl, and stir in the beaten eggs and melted butter.
Vigorously blend in the flour until well incorporated and almost lump free.
Pour in prepared pan and bake 35-37 minutes, or until the the middle is set and the edges spring back when touched.
Remove from oven to cool slightly before serving with whipped topping. This is great completely cooled as well.

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