A family favorite, Grandma Jones’ Deep Plum Pudding is a rustic, eastern block approach to the holidays. Unlike English plum puddings there’s no suet or nuts, it’s more like a cobbler, but with a crusty cake top over the gooey, fruity, plummy base.
There are days when I crave this. They are usually cold days, grey days, days that remind me of growing up in the damp of BC’s Lower Mainland. Resourceful and thrifty, my grandmother could be found in the late days of summer in the kitchen filling glass jars with peaches, apricots and plums between jars of jam, jelly and garden vegetables.
As Christmas neared Grandma Jones’ Deep Plum Pudding would arrive at the table for Sunday dinner, sprinkled with nutmeg and served with a good vanilla ice cream, sometimes even her own.
One dish ready, this is true farm-house cooking. Make the cake batter in the same dish you’ll be baking in, then pour boiling stewed plums (prunes) over the batter and slide it into the oven. The cake rises up over the bubbling plums, for a homey, warm comforting end to a winter meal.
Here’s hoping you and your family enjoy my grandmother’s homespun plum pudding. I think she’d be tickled pink that recipes can be shared en masse the way we do now and seeing this, she would be so proud. Happy Holidays.
Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, recipe blogger and Food Business Consultant. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn, ten years in catering, and has been sharing all things delicious - right here - since 2010.