'1/2 cup of cooked black plums'
'2 cups all-purpose flour, sifted'
'3 teaspoons active dry yeast'
'1 teaspoon salt'
'1 teaspoon ground cinnamon'
'1/2 teaspoon ground nutmeg, grated'
'1/3 cup vegetable oil or margarine'
'1 cup heavy cream'
'1 egg'
'3/4 cup black plum juice'
'1/2 cup canned fruit, cut into small pieces'
'1/2 cup chopped nuts'
'1/2 cup of cooked black plums'
'2 cups all-purpose flour, sifted'
'3 teaspoons active dry yeast'
'1 teaspoon salt'
'1 teaspoon ground cinnamon'
'1/2 teaspoon ground nutmeg, grated'
'1/3 cup vegetable oil or margarine'
'1 cup heavy cream'
'1 egg'
'3/4 cup black plum juice'
'1/2 cup canned fruit, cut into small pieces'
'1/2 cup chopped nuts'
This pudding can be made a few days before Christmas, stored in the refrigerator and reheated when serving
Preheat the oven
Remove the pits from the black plums and then chop them
Sift together the flour, yeast, salt, and spices
Beat the vegetable oil or margarine with an electric mixer until smooth; add the heavy cream and beat until light and fluffy
Add the egg and beat until well combined
Alternate adding the sifted ingredients and the black plum juice, mixing gently
Add the chopped plums, canned fruit, and nuts to the mixture
Divide the mixture into 8 individual molds of approximately 8 1/2 cm in diameter
Cover with aluminum foil and tie securely
Place the molds in a shallow baking dish and add enough boiling water to reach halfway up the sides of the molds
Bake at moderate heat for 1 hour and 15 minutes
Let cool for 5 minutes; remove from oven and let cool completely
Wrap each 4 molds in aluminum foil and refrigerate
Forty-five minutes before serving, place the two wrapped packages in a preheated oven at moderate heat for about 40 minutes until warm
Serve with your favorite sauce or as suggested below:
