Chocolate Plum Pudding Recipes

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CHOCOLATE PLUM PUDDING CAKE



Chocolate Plum Pudding Cake image

This is a bit of an unusual cake, but great for Christmas. The chocolate mixed with raisins, applesauce, and spices gives a nice texture with a lot less work than plum pudding itself.

Provided by Carol

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 13

⅔ cup raisins
¾ cup all-purpose flour
¾ cup whole wheat flour
⅓ cup unsweetened cocoa powder
2 teaspoons baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup butter, softened
1 ½ cups white sugar
3 eggs
2 cups applesauce
½ cup coarsely chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place raisins in a small saucepan, and cover with boiling water. Soak for 5 minutes, then drain. Grease and flour a 9 inch tube pan.
  • Sift together the all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • In a large bowl, cream butter and sugar until light and fluffy. Blend in the eggs, then the applesauce. Beat in the flour mixture. Stir in raisins and walnuts. Spread batter evenly into prepared tube pan.
  • Bake in preheated oven for 80 minutes, or until a toothpick inserted in the center of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely; chill.

Nutrition Facts : Calories 351.2 calories, Carbohydrate 50 g, Cholesterol 77 mg, Fat 16.6 g, Fiber 3.4 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 360.3 mg, Sugar 34.2 g

PLUM PUDDING



Plum Pudding image

An old fashioned plum pudding that was passed down to me from my grandmother, with a modification of using baking mix instead of making the top from scratch. I serve it with ice cream or what I call a Dip made from milk and flavored to taste with cinnamon and vanilla. I let each individual pour on the amount of dip they would like from a small pitcher.

Provided by domestic engineer

Categories     Desserts     Cobbler Recipes

Time 50m

Yield 6

Number Of Ingredients 9

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

Steps:

  • 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 calories, Carbohydrate 86.1 g, Cholesterol 2.2 mg, Fat 13 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 640.7 mg, Sugar 54.8 g

CHOCOLATE PLUM PUDDING CAKE



Chocolate Plum Pudding Cake image

Make and share this Chocolate Plum Pudding Cake recipe from Food.com.

Provided by Barb in WNY

Categories     Dessert

Time 1h22m

Yield 12 serving(s)

Number Of Ingredients 14

2/3 cup raisins, soaked in boiling water for 5 minutes
3/4 cup butter
1 1/2 cups sugar
3 eggs
2 cups applesauce
3/4 cup white flour
3/4 cup whole wheat flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/3 cup cocoa
1/2 cup chopped walnuts
powdered sugar

Steps:

  • In a large bowl, cream butter with sugar.
  • Beat in eggs, then applesauce.
  • In another bowl, stir together flours, baking soda, salt, spices, and cocoa.
  • Beat into applesauce mixture and then stir in raisins and walnuts.
  • Turn batter into greased and floured tube pan.
  • Bake cake in a 350 F oven for 1 hour and 2 minutes, or until cake tests done with a toothpick.
  • Let cool on a rack and then chill.
  • When serving dust with powdered sugar.

Nutrition Facts : Calories 366.4, Fat 16.6, SaturatedFat 8.2, Cholesterol 83.4, Sodium 371.5, Carbohydrate 53.8, Fiber 3.4, Sugar 30.1, Protein 5.1

CHOCOLATE PLUM PUDDING



Chocolate Plum Pudding image

Categories     Chocolate     Dessert     Bake     Christmas     Low Fat     Chill     Bon Appétit

Yield MAKES 16

Number Of Ingredients 9

2/3 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
4 2 1/2-ounce jars baby food prunes
1 cup sugar
3 eggs
4 ounces unsweetened chocolate, melted
1 tablespoon oil
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350°F. Grease 9x9-inch baking pan. Mix first 3 ingredients in small bowl. Stir prunes, sugar, eggs, chocolate, oil and vanilla to blend in large bowl. Mix in flour mixture. Transfer to prepared pan. Bake until pudding is set and slightly puffed at edges, about 25 minutes. Immediately cover with foil and refrigerate overnight. Cut into 16 squares and serve.

EASY CHOCOLATE PUDDING



Easy Chocolate Pudding image

Everyone loves chocolate pudding and this easy recipe will put you off box mixes forever.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h15m

Number Of Ingredients 9

1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 cup unsweetened cocoa powder
1/8 teaspoon fine salt
1 1/2 cups whole milk
1/2 cup heavy cream
2 large egg yolks
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

Steps:

  • Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, cocoa, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
  • Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
  • Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
  • Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

Nutrition Facts : Calories 368 g, Fat 23 g, Fiber 2 g, Protein 6 g, SaturatedFat 13 g

CHOCOLATE PLUM CAKE



Chocolate Plum Cake image

Deep dark chocolate and lush ripe plums make a sweet match in this decadent late summer dessert.

Provided by Katherine Sacks

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Plum     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 (9-inch) cake

Number Of Ingredients 12

3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
1 pound ripe or very ripe plums, coarsely chopped
6 ounces bittersweet chocolate (70-72% cacao), coarsely chopped
5 large eggs, room temperature
1 1/2 cups sugar
3/4 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups cold heavy cream
Unsweetened cocoa powder (for dusting)
Special equipment:
A 9-inch-diameter springform pan

Steps:

  • Preheat oven to 350°F. Butter bottom and sides of springform pan and line bottom with parchment.
  • Purée plums in a blender until very smooth (you need 1 1/2 cups; reserve any additional purée for another use). If plums are not ripe enough to form a very smooth purée, strain through a fine-mesh sieve.
  • Combine chocolate and 3/4 cup butter in a large heatproof bowl. Set bowl over a medium saucepan of barely simmering water (do not let bowl touch water). Stir until chocolate is melted and smooth. Remove bowl from saucepan. Stir plum purée into chocolate mixture until well combined.
  • Using an electric mixer on medium speed, beat eggs and sugar in another large bowl until pale and tripled in volume, 10-12 minutes. Using a rubber spatula, fold about 1/3 of the egg mixture into chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture until combined.
  • Combine flour, baking powder, and salt in a medium bowl, then fold dry ingredients into chocolate mixture until combined.
  • Pour batter into prepared pan and smooth surface. Bake cake until center is set and sides are beginning to brown, 45-55 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will sink a little in the center as it cools).
  • Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Unmold cake (run a knife around the edge to help release, if needed) and transfer to a platter. Mound whipped cream in center of cake, then dust with cocoa powder.

PLUM PUDDING



Plum Pudding image

Plum pudding can be made anywhere from a few weeks to a year in advance and allowed to ripen in a cool place. It must be steamed 2 hours before serving. Leave it in hot water until ready to serve with hard sauce. This recipe is from "Entertaining," by Martha Stewart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 10 to 15

Number Of Ingredients 22

1/2 pound dried currants, plumped with 2 tablespoons cognac and enough hot water to cover
1/2 pound dried raisins, finely cut
1/4 pound candied kumquats, finely diced
1/4 pound glazed orange peel, finely diced
1/4 pound glazed lemon peel, finely diced
1/4 pound citron, finely diced
1/2 pound walnuts, finely chopped
1 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon mace
1/2 pound ground suet
3 slices thin-sliced bread, soaked in 1/2 cup apple juice
1 cup dark brown sugar
3 eggs, beaten
1/3 cup black currant jam or preserves
1/4 cup brandy or cognac
1 teaspoon sugar
1/2 cup cognac
Hard Sauce, for serving (optional)

Steps:

  • Oil a 2-quart steamer mold or pottery bowl very well with vegetable oil and let it stand as you make the pudding.
  • Combine the fruits and nuts in a large bowl. Sift flour, baking soda, salt, and spices into the fruit and nuts. Add the suet, bread, brown sugar, eggs, and jam and blend well. Beat with a wooden spoon to lighten the mixture. Pour into mold. Cover with circle or parchment paper and put on a rack in a large kettle with enough water to come halfway up the sides. Cover and keep water boiling, replenishing as necessary. Steam for 6 hours.
  • Uncover pudding and pour brandy over it; put a piece of waxed paper over pudding; replace parchment and set in a cool place or on low shelf of refrigerator to ripen.
  • To serve, steam for 2 more hours and invert on a serving platter. Add the 1 teaspoon sugar to the cognac, heat, pour over warm pudding, and flame with a match. Serve with hard sauce.

CARROT PLUM PUDDING WITH HARD SAUCE



Carrot Plum Pudding With Hard Sauce image

This is a healthier version of plum pudding which I believe I originally found in an Adelle Davis book. It is a part of my Christmas tradition which I love.

Provided by Donna Matthews

Categories     Dessert

Time 3h30m

Yield 12-16 serving(s)

Number Of Ingredients 16

1 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons nutmeg
3/4 teaspoon salt
1 1/2 cups granulated sugar
1 1/2 cups raisins
1 1/2 cups walnuts, chopped
3 eggs
3 tablespoons butter, melted
1 1/2 cups carrots, grated
1 1/2 cups potatoes, grated raw
1 cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla (or rum or brandy)

Steps:

  • Combine all dry ingredients in bowl.
  • Toss raisins and walnuts into flour mixture.
  • Break eggs into a large bowl.
  • Beat well.
  • Gradually add melted butter, continueing to beat.
  • Stir in flour mixture, grated carrots, and grated potatoes.
  • Pour into well greased 6 cup pudding mold or large heat-proof bowl.
  • Cover tightly with a double layer of foil, securing with a string.
  • Place on wire rack in the bottom of a deep pot or canning kettle.
  • Add boiling water to the pot until it reaches half way up the side of the mold.
  • Steam over low heat for 2 to 2 1/2 hours, until tester inserted into pudding comes out clean and top of pudding is firm to the touch.
  • Check water level in pot occasionally, adding more boiling water if needed.
  • Remove foil from mold.
  • Let pudding rest in pan for 10 minutes before turning out onto a wire rack.
  • When completely cool, wrap in foil and store in refrigerator for up to 2 weeks or in freezer.
  • If frozen, let thaw before heating.
  • To reheat, return pudding to mold, cover and steam for about 1 hour or until heated through.
  • Serve warm with hard sauce.
  • For hard sauce:.
  • Thoroughly Cream butter and sifted confectioners sugar together.
  • Add 1-2 teaspoons vanilla (or rum or brandy) and beat well.
  • Spread in 8x8" pan and place in refrigerator to harden.
  • Cut into small squares to serve on warm slices of the pudding.
  • The hard sauce could also be chilled in individual butter molds; or a bowl to be spooned onto the pudding in lumps.
  • Note: For a dramatic entrance, just before serving, I soak a few sugar cubes in almond extract. Then I place them together on top the pudding, light them with a match, turn out all the lights, and deliver the flaming pudding to the table (usually accompanied by a Happy Birthday song to Jesus).

Nutrition Facts : Calories 663.7, Fat 29.4, SaturatedFat 13, Cholesterol 94.8, Sodium 497, Carbohydrate 98.7, Fiber 3.2, Sugar 76.4, Protein 6.7

HOMEMADE CHOCOLATE PUDDING



Homemade Chocolate Pudding image

This delightful pudding is always a treat and easy to whip up using common pantry ingredients. I usually top the pudding with M&M's. My husband likes whipped topping on his and our daughter loves to dip fresh strawberries in hers. -Carrina Cooper, McAlpin, Florida

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 8

1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon salt
4 cups whole milk
2 tablespoons butter
2 teaspoons vanilla extract
OPTIONAL: Sweetened whipped cream and M&M's

Steps:

  • In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

Nutrition Facts : Calories 196 calories, Fat 4g fat, Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate, Fiber 5g protein.

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