Ingrédients pour Diana's Plum Pudding Plum Pudding Of Infamy
- White Bread
- Purple Plums
- Golden Raisins
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter, melted
- 6 large eggs
- Heavy Cream
- 1/4 teaspoon freshly grated nutmeg
- Powdered sugar, for dusting
- Milk
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Comment préparer Diana's Plum Pudding Plum Pudding Of Infamy
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Remove crusts from one loaf (approximately 1 pound) of day-old bread. Cut bread into 1/2-inch slices.
- Cut the first third of the bread slices diagonally into quarters.
- Arrange the bread triangles in the bottom of the bundt pan, creating a snug layer that covers the bottom and sides.
- Arrange half (approximately 1 cup) of drained plum halves, cut-side down, over the bread.
- Sprinkle 1 cup raisins evenly over the plums.
- Sprinkle with 1/2 cup granulated sugar and 1 teaspoon ground cinnamon.
- Drizzle with 1/2 cup melted unsalted butter.
- Repeat layers: another third of the bread triangles, remaining plums, raisins, 1/2 cup sugar, 1 teaspoon cinnamon, and 1/2 cup melted butter.
- Top with the remaining bread triangles, pressing gently to compress the layers. Sprinkle with remaining sugar.
- In a large bowl, whisk together 6 large eggs, 2 cups heavy cream, and 1/4 teaspoon freshly grated nutmeg.
- Slowly pour the egg mixture over the bread, ensuring all layers are moistened but not overly saturated.
- Let the pudding rest for 30 minutes.
- Place the bundt pan in a larger baking pan to catch any spills. Bake for 70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 20 minutes before inverting onto a serving platter.
- Cool completely, cover with plastic wrap, and refrigerate for up to 5 days. Bring to room temperature before serving.
- Dust with powdered sugar before serving.
- **For the Hard Sauce:**
- In a mixing bowl, beat 1/2 cup (1 stick) unsalted butter until light and fluffy.
- Gradually beat in 1 cup powdered sugar and 1 tablespoon of your choice of liquor (e.g., rum, brandy) or milk.
- Gradually beat in remaining 1 cup powdered sugar and another 1 tablespoon of liquor or milk.
- Beat until smooth, thick, but pourable. Refrigerate until ready to serve. Let stand at room temperature for 1 hour before serving.
- Serve plum pudding warm, room temperature, or chilled, drizzled with hard sauce, soft sauce (recipe of your choice), or topped with vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
406g
Fat
187g
Carbs
47g
