Recipe by domestic engineer
"An old fashioned plum pudding that was passed down to me from my grandmother, with a modification of using baking mix instead of making the top from scratch. I serve it with ice cream or what I call a Dip made from milk and flavored to taste with cinnamon and vanilla. I let each individual pour on the amount of dip they would like from a small pitcher."
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plums, pitted and halved
2 1/4 cups
all-purpose baking mix
Delicious! More like a plum cobbler than a pudding. Note: dough topping came out a little raw in the middle after cooking only 10 minutes at the end. Would decrease temperature and increase topping bake time to 18-20 minutes to cook through. Other than that, this dessert was a real hit and the flavor was excellent. Will make it again!
The fruit mixture needs to cook twice as long to become thicker. The baking mix topping also needs to cook twice as long. I also cut the sugar in half. All said and done, good flavor and raves from all.
My mom and I tried this recipe, but we may have used the wrong kind of plums. While the dish was very good, we were wondering just whether the supplier of this recipe could tell us if she used the small blue plums, red plums, or the larger black plums.
This turned out beautiful. I wasn't quite sure what baking mix was, I google'd it and got a quick recipe(add certain ratio of baking powder,soda and salt to the flour) sorry, I didn't write it down. I didn't have tapioca, so just omitted it(next time i'll put it in)but it was still excellent. I will post a pic on this pretty dessert!! Also I halved the recipe, I had 6 over-ripe plums in the fridge. I used soft butter instead of the margorine, to cut it into the dry ingredients to give it the "crumbly effect"
Very delicious and I will for sure be making this again! I used fresh plums that my neighbour picked for me (the little ones)Yummy! Since they were smallish I ended up using ~20. I cut the sugar down to 2/3 cup and it was plenty. I didn't have instant tapioca so I used what I had on hand - the pearl slow-cooking tapioca. Not a good idea as it didn't really cook through. I normally love tapioca and its a nice concept but I think next time I will omit that. I made a baking mix I found on this site (2 1/4 cup flour, 1 tbsp. baking powder, 3/4 tsp salt, 1/2 cup shortening. Mix dry indgredients, cut in shortening til crumbly.) Turned out wonderfully - except for the slightly chewy tapioca which was my fault!
A delicious recipe, not your regular pudding.
This is more like a cobbler than a pudding but it is the most delicious dessert I have eaten in a long time!
I give this a great score for flavor, but the consistency was quite runny, it actually seemed more like what we would call a cobbler. It coagulated once I put it in the fridge, but then the crust was cold :( Ah well, yummy anyway and everyone liked it :) Maybe it could use a tad more tapioca?
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 468
** Calories from Fat: 117
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