Sugar Plum Pudding Recipe

Transport yourself to a cozy Tennessee Christmas with this heartwarming Sugar Plum Pudding recipe! Originally shared by a kind Air Force friend's mother, this recipe evokes the spirit of home-cooked holiday meals. Rich, moist, and bursting with plum flavor, it's perfect for your Christmas dinner or any special occasion. The simple ingredients combine to create a magical dessert that's sure to become a family favorite. Make it now and share the warmth!

Prep Time 30 mins

Cook Time 70 mins

Calories 634.5 kcal

Protein 11g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Sugar Plum Pudding

1 1/2 cups granulated sugar
Vegetable Oil
1 teaspoon vanilla extract
1 cup buttermilk
Prune
Flour
Salt
Baking Soda
Nutmeg
Allspice
Cinnamon
1 cup chopped pecans or walnuts
3 large eggs
Margarine

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How to Make Sugar Plum Pudding

Preheat oven to 350°F (175°C).
In a large bowl, whisk together dry ingredients (see recipe below) and 1 cup chopped nuts. Set aside.
In a separate bowl, beat 3 large eggs until light and fluffy.
Gradually stir in 1 cup granulated sugar, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract into the beaten eggs.
Gradually add half of the dry ingredient mixture to the wet ingredients, mixing until just combined.
Stir in 1 cup buttermilk, blending well.
Add the remaining dry ingredients, mixing until just combined. Do not overmix.
Gently fold in 1 cup pitted and chopped prunes.
Pour batter into a greased 9x13 inch baking pan.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Remove cake from oven and let cool slightly.
While cake is cooling, prepare the topping: In a small saucepan, combine 1 cup granulated sugar, 1/4 cup butter, 1/4 cup water, and 1 teaspoon vanilla extract. Heat over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Reduce heat and simmer for 2 minutes.
Pour half of the hot topping mixture evenly over the warm cake.
Gently loosen the edges of the cake with a spatula or knife to allow the topping to soak in.
Pour the remaining topping mixture over the cake.
Let the cake soak overnight in the refrigerator.
Serve chilled. Freezes well.