Plum Pudding Is Seasonal

Little Jack Horner
Sat in a Corner
Eating his Christmas Pie
He Stuck In His Thumb
Pulled Out  a Plum
And Said what a good boy Am I.

Plum Pudding ironically has landed on the list of national holiday food not during the Christmas Season but splat in the middle of February.

My grandmother would make this treat for my dad during the holidays. It would be make ahead of time as most plum puddings are. I found this tasty treat that would be perfect to serve to your valentine or during the upcoming Easter dinner.

3 red or black plums, sliced 1/2 inch thick

1 6-ounce container blackberries

1 4-ounce container blueberries

2 6-ounce containers raspberries

3/4 cup sugar

• Grated zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 4 hamburger or hot dog buns, split
• Whipped cream (optional)

 

In a saucepan, over medium-high heat, bring the plums, blackberries, blueberries, half the raspberries, the sugar, and 1/4 cup water to a simmer. Cook, stirring occasionally, until the blueberries begin to burst, about 5 minutes. Remove from heat. Stir in the lemon zest and juice and the remaining raspberries. Transfer to a bowl and let cool for 15 minutes.

Line an 8-inch square baking dish with 2 sheets of plastic wrap, allowing at least 6 inches to hang over each side. Place the bottoms of the buns in the dish, cut-side up. Spoon half the fruit mixture over the buns. Top with the remaining buns, cut-side up, and the remaining fruit mixture. Cover with the overhanging plastic wrap, a plate, and two 15-ounce cans. Refrigerate until chilled, at least 1 1/2 hours. Spoon the pudding into bowls and top with whipped cream (if using).