Baked Plum Pudding

From the kitchen of Carly

A custard cake that rises around jammy plums, this baked pudding strikes that impossible balance between cloud-light and deeply satisfying. Anise adds a subtle licorice whisper. Serve warm with a dusting of powdered sugar and let the custardy center do the talking.

Baked Plum Pudding

Plums release their juice as they bake, creating a glossy pool beneath a custard that puffs up like a Dutch baby, then settles into something tender and almost custardy. The anise is optional but worth the bottle; it plays perfectly against the tart stone fruit. A dusting of powdered sugar on top catches the light and tells you it's done right.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 3/4 cupgranulated sugar, plus more for pan
  • 8plums, cut into thin wedges
  • 3 largeeggs
  • 1 1/2 cuphalf-and-half
  • 2 tbspanise liqueur
  • 2 tspvanilla extract
  • 1/2 cupall-purpose flour
  • 1/2 tspkosher salt

Instructions

  1. Heat the oven to 400°F. Butter a 2-quart baking dish, dust the interior with granulated sugar, then fan the plum wedges across the bottom in an even layer.

  2. Combine the eggs and the remaining 3/4 cup granulated sugar in a food processor and pulse until blended. With the motor running, stream in the half-and-half, the anise liqueur if you're using it, and the vanilla extract. Drop in the flour and salt and pulse just until smooth. Leave the custard to rest for 10 minutes, then pour it over the plums.

  3. Slide the dish into the oven and bake for 15 minutes, then turn the heat down to 350°F and keep baking until the custard is golden on top and fully set, another 20 to 25 minutes. Give it a few minutes to cool, then finish with a dusting of powdered sugar.

Tips from the kitchen

  • Dust the buttered dish generously with sugar before adding plums, this prevents sticking and creates a subtle caramel crust on the bottom.
  • Don't skip the 10-minute custard rest after blending, it lets the flour hydrate fully so you won't get raw flour taste in the baked custard.
  • The pudding will puff dramatically around 20 minutes, then deflate slightly as it cools, that's normal and means the custard has set correctly.
  • Serve warm or at room temperature, the plum juices taste even better once they've cooled and the flavors have merged.

Variations

  • Skip the anise liqueur and add 1 teaspoon almond extract instead, which plays a different angle with stone fruit.
  • Swap plums for fresh apricots or nectarines, same weight and prep, the baking time won't change much.
  • Stir 1 tablespoon lavender honey into the custard after blending for a more floral, complex pudding.
  • Make it boozy by using 2 tablespoons Cognac or brandy in place of the anise liqueur, warmer and deeper than licorice.

Make ahead and storage

Keeps in the fridge up to 3 days, covered. Warm gently in a low oven, or eat cold straight from the dish, plum syrup and all. Not ideal for freezing due to the custard texture.