Chef Craig Flinn’s Plum Pudding Casserole turns a traditional holiday dessert into an egg-ceptional centrepiece for your festive table. Canadian eggs tie this richly spiced, fruit-filled pudding together, and ensure a moist and delicious texture throughout. Whether served with a classic sauce or vanilla ice cream, this dish is an irresistible festive treat.
Plum Pudding Casserole
Serves: 14
Prep Time: 60 min
Cook Time: 120 min
Ingredients:
- 1 ½ cups (375 mL) seedless raisins
- ½ cup (125 mL) currants
- ½ cup (125 mL) chopped candied cherries
- ¼ cup (60 mL) mixed citrus (mix of lemon, orange and lime) peel
- 1 orange (juice and zest)
- ¼ cup (60 mL) brandy or dark rum (optional)
- 1 ½ cup (375 mL) fine, dried breadcrumbs
- 1 cup (250 mL) packed brown sugar
- 1 cup (250 mL) sifted flour
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) cinnamon
- ½ tsp (2.5 mL) allspice
- ½ tsp (2.5 mL) ground ginger
- ½ tsp (2.5 mL) clove
- ½ tsp (2.5 mL) grated nutmeg
- ½ tsp (2.5 mL) salt
- ¾ cup (175 mL) melted butter
- 1 apple, peeled, cored and finely grated
- ½ cup (125 mL) chopped almonds
- 3 eggs, lightly beaten
- 2 egg yolks, lightly beaten
- ¾ cup (175 mL) buttermilk
- ⅓ cup (75 mL) molasses
Directions:
- In a medium-sized bowl, combine the raisins, currants, candied cherries, citrus peel, orange juice and zest and the brandy or rum. Let the mixture stand for a minimum of an hour, or overnight (optional step, if brandy or rum is used).
- Preheat the oven to 300°F (150°C).
- In a separate medium-sized bowl, combine the breadcrumbs, brown sugar, sifted flour, baking powder, cinnamon, allspice, ground ginger, cloves, grated nutmeg and salt.
- Combine the macerated fruit mixture and dry ingredients together and mix well. Add the melted butter, grated apple, chopped almonds, eggs and egg yolks, buttermilk and molasses. Stir until everything is thoroughly combined.
- Grease a 9 x 12 x 3 inch (23 x 30 x 8 cm) glass baking dish or casserole dish. Pour the mixture into the dish, spreading evenly using a spatula. Cover the dish tightly with aluminum foil, tucking in the edges to seal it.
- Place the casserole dish in a larger roasting pan. Pour boiling water into the pan until it reaches halfway up the sides of the casserole dish.
- Bake for 2 to 2 1/2 hours until the pudding is fully cooked in the middle. It should be firm to the touch and a wooden skewer should come out clean when inserted in the centre of the pudding.
- Remove the casserole dish from the roasting pan. Let the pudding rest for 30 minutes before serving. If making it in advance, gently reheat it in the oven on low heat, or microwave it in its dish. Serve warm with your choice of sauce or ice cream.
