California Walnut Plum Pudding

  • Yield: 10-12 servings
  • Prep: 35 mins
  • Cook: 120 mins


1/2cup butter
3/4cup brown sugar, packed
2-- eggs
1tablespoon grated orange zest
1cup all-purpose flour
1cup fresh bread crumbs
1teaspoon baking soda
1/2teaspoon each salt, cinnamon, nutmeg, ginger
1cup candies orange peel
1cup raisins
1cup chopped California walnuts, toasted
1/2cup grated apple
1/2cup dried cranberries
1/3cup Calvados or brandy


  1. Grease an 8-cup pudding ring mold or 6-cup ceramic pudding bowl. Set aside.

  2. In large bowl, beat butter with sugar until fluffy.  Beat in eggs, one at a time; add orange zest.

  3. In separate bowl, mix together flour, bread crumbs, baking soda, salt, cinnamon, nutmeg and ginger. Stir in candied peel, raisins, walnuts, apple and cranberries. 

  4. Stir half the dry ingredients into butter mixture. Add the Calvados and stir in remaining dry ingredients just until incorporated.  Scrape into pudding mold or bowl, smoothing top.

  5. Place a circle of greased parchment on surface of pudding. Cover with lid or securely with foil.

  6. Place on rack in a deep stockpot and add boiling water until water reaches two-thirds up the side of the mold. Cover and bring to boil. Reduce heat to maintain a simmer, adding more boiling water to maintain level. Cook about 2 hours for pudding mould or 3 hours for a bowl, or until cake tester inserted in middle comes out clean.

  7. Lift out of water and cool on rack; let stand 10 minutes before unmolding onto a plate.


Tip: Cooked Plum Pudding can be wrapped in plastic and refrigerated for up to 1 month or wrapped in plastic and then foil and frozen for up to 3 months.  To reheat: Cover with glass bowl and heat in microwave until heated through.

Nutritional Info *per serving

  • Calories 400
  • Glycemic Load 7
  • Fat 19g
  • Saturated Fat 7g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 4g
  • Cholesterol 60mg
  • Sodium 420mg
  • Potassium 260mg
  • Carbohydrate 50g
  • Fiber 4g
  • Sugars 25g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 25%
  • Calcium 8%
  • Iron 10%