Individual Plum Puddings

  • Preparation 20 MIN
    Cooking 4 H
    Marinating 24 H
  • Makes 8 puddings






  1. In a bowl, combine the fruit, suet and 250 ml (1 cup) Marsala. Cover and macerate for 24 hours. Drain and set aside.


  1. In a saucepan, whisk the brown sugar, flour and butter. Add the remaining ingredients. Bring to a boil while stirring and simmer for 5 minutes over medium heat. Cool to room temperature. Cover and chill.

Second Day

  1. In a bowl, combine the breadcrumbs, flour and salt. Add the macerated fruit and mix well. Set aside.
  2. In another bowl, beat the eggs and molasses with an electric mixer for 1 minute. Add the remaining Marsala and the milk. Add the flour and fruit mixture, stirring with a wooden spoon until well combined. Using a wide-mouth funnel, pour about 180 ml (3/4 cup) of batter into each jar. Close the lids without sealing the jars.
  3. Line a large pot, about 25 cm (10 inches) across by 12 cm (5 inches) deep, with a clean tea towel. Place the jars side by side in the pot and add enough hot water to reach halfway up the sides of the jars. Gently bring the water to a boil and lower the heat. Cover and simmer very gently for 4 hours. Do not allow any water to enter the jars during cooking. Remove the jars from the pot and allow to cool to room temperature.
  4. Add a layer of sauce to each jar and close firmly.
  5. Allow to cool before serving.
  6. Will keep for at least 1 month in the refrigerator. Bring to room temperature before serving.


Plum Pudding, Baked in Jars or Miniature Fruitcakes: two classics beautifully presented to offer as gifts.

Did you know ...
Suet is raw beef fat. Although it is rarely used these days, it is still present in traditional regional Quebec cuisine (one only need to think of the suet pie), and in England, it is included in the preparation of pastries, stews and puddings.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.