Flaming Plum Pudding

Preparation info

  • Difficulty


  • Makes

    8 to 10


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Top pudding with sugar cubes soaked in lemon extract. Light the cubes at serving time, carry flaming to table


  • ½ c. butter
  • c. brown sugar, firmly packed
  • 2 eggs
  • 1 tsp. vanilla
  • 1 c. grated peeled carrots
  • 1 c. grated peeled apples
  • ½ c. raisins
  • 1 c. pecans, coarsely chopped
  • 1 c. sifted flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 c. fine dry, white bread crumbs
  • Caramel Sauce


  • Cream butter and sugar. Beat in eggs and vanilla; stir in carrots, apples, raisins and nuts.
  • Sift together flour, soda and salt; stir into creamed mixture. Add crumbs and mix well.
  • Spoon into well-oiled 1½-qt. mold. Cover securely with mold lid or several thicknesses of waxed paper tied in place with string.
  • Place mold on a rack in covered kettle of boiling water. (Water should come halfway up on the mold.) Steam for 3 hours. Unmold pudding onto serving plate; flame if you wish (directions follow). Serve hot with warm Caramel Sauce.