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Grandma Jones’ Deep Plum Pudding

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.

 Pour on hot plums, Food Gypsy

Deep Plum Pudding, ready for the oven, Food Gypsy

Holiday Favourite or Cold Weather Treat

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. 

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Grandma Jones’ Deep Plum Pudding

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4 from 1 review

  • Author: Cori Horton
  • Total Time: 45 mins
  • Yield: Serves 8


A simple, old-fashioned deep Plum Pudding. Serve with whipped cream, clotted cream, heavy cream, a smooth custard, or a good vanilla ice cream. Pure holiday simplicity in 45 minutes or less.


  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon butter, melted
  • 1/2 cup milk
  • 4 cups (1 quart) canned plums (prunes) in syrup
  • non-stick spray or melted butter


  1. Preheat oven to 350F (175C). Coat 8 cup baking dish with non-stick spray, or coat inside with melted butter.
  2. Add dry ingredients directly into the prepared baking dish and whisk to combine. Add butter and milk to dry mix and mix well, smooth in the bottom of the dish, and reserve.
  3. In a small pot heat canned plums to boiling and pour immediately over pudding batter. DO NOT MIX. Bake at 350F for 30 – 35 minutes. Remove from oven, cool slightly and serve, warm.


Gypsy Tip: Commercially canned plums contain pits. I remove the pits, one by one, by hand before boiling. Less chance of chipping a tooth that way.

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: Roma

Cori Horton

Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.

This Post Has 4 Comments

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