Plum Pudding

Plum Pudding

This modern interpretation of a traditional English Plum Pudding is made in the microwave oven.

Plum Pudding
Yield: 8 (1-cup) servings • Preparation: 15 minutes • Cook: 35 minutes • Cool: 5 minutes
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  1. 3 cups bread crumbs
  2. 1 cup chopped prunes
  3. 1 cup golden raisins
  4. ½ cup raisins
  5. ½ cup dried cherries
  6. 1 cup sugar
  7. ¼ cup firmly packed light brown sugar
  8. ½ teaspoon ground cinnamon
  9. ½ teaspoon ground nutmeg
  10. ¼ teaspoon ground allspice
  11. ¼ teaspoon salt
  12. 1 cup unsalted butter, melted
  13. 4 large eggs, lightly beaten
  14. 1 teaspoon vanilla extract
  15. ½ cup orange marmalade
  16. ½ cup cognac
  17. 1 recipe Cognac Sauce (recipe follows)
  18. Garnish: fresh currants
  1. Lightly spray 8 (1-cup) microwave-safe ramekins with baking spray. Place a parchment round in the bottom of each ramekin. Spray again. Set aside.
  2. In a large bowl, combine bread crumbs, prunes, raisins, cherries, sugar, brown sugar, cinnamon, nutmeg, allspice, and salt, stirring together. Add melted butter, mixing to combine.
  3. Add eggs, vanilla extract, orange marmalade, and cognac, stirring well. Evenly divide mixture among prepared ramekins.
  4. Cover the top of each ramekin tightly with plastic wrap. Pierce plastic wrap in several places.
  5. Microwave on Defrost* for 30 minutes. Microwave on High (100 percent power) for 5 minutes. Let pudding sit for 5 minutes before removing. (Pudding is ready when firm to the touch.)
  6. To unmold, gently invert pudding onto desired plate. Serve with Cognac Sauce.
  7. Garnish with fresh currants, if desired.
  1. *If your microwave does not have a Defrost setting, use 30 to 50 percent power.
TeaTime Magazine


Cognac Sauce
Yield: 1½ cups • Preparation: 5 minutes • Cook: 8 minutes
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  1. ½ cup salted butter
  2. 1 cup firmly packed brown sugar
  3. ½ cup heavy whipping cream
  4. ¼ cup cognac
  1. In a medium saucepan, melt butter over medium heat. Add brown sugar to melted butter, whisking to combine.
  2. Cook until brown sugar begins to dissolve in butter and thicken, 1 to 2 minutes.
  3. Reduce heat to medium-low. Add cream, whisking well to combine. Cook until sauce begins to thicken, 2 to 3 minutes.
  4. Add cognac, whisking to combine. Cook until well incorporated, 2 to 3 minutes. Serve warm.
TeaTime Magazine
 From TeaTime November/December 2010


  1. What non-alcoholic liquid can be substituted for the cognac?
    It would be great if you could include those substitutions in all recipes that call for alcohol. Thank you.

    • Hello, Sharon. Thanks for reaching out! You can substitute the cognac with one quarter teaspoon vanilla or rum extract along with a little extra cream to keep the sauce from getting to thick. In addition, you can also use bottled pear nectar or apple juice as a substitute for the cognac. Hopefully, this is helpful for you!


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