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Plum Pudding with Sabayon Sauce Recipe

Plum Pudding with Sabayon Sauce
How to make Plum Pudding with Sabayon Sauce

About Plum Pudding with Sabayon Sauce Recipe: A delicious mix of fruity, nutty and creamy all rolled into one amazing pudding recipe. This plum pudding with sabayon sauce is just what you need on your dessert plate to satiate your sweet tooth.

  • Total Cook Time2 hrs 05 mins
  • Prep Time 15 mins
  • Cook Time1 hr 50 mins
  • Recipe Servings4
  • Medium

Ingredients of Plum Pudding with Sabayon Sauce

  • 100 gms sugar
  • 150 gms butter
  • 100 gms mixed fruit jam
  • 200 ml milk
  • 100 ml orange juice
  • 4 Eggs
  • 125 gms honey
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 1 1/2 tsp baking soda
  • 550 gms maida
  • 1 kg fruits, soaked
  • 100 gms bread crumbs
  • 1/2 tsp cinnamon powder
  • 1/2 tsp cardamom powder
  • For soaking the fruits:
  • 100 gms dates, chopped
  • 100 gms golden raisins
  • 50 gms cashew nuts (broken)
  • 50 gms almonds, chopped
  • 50 gms candied orange, chopped
  • 100 gms tuti fruti
  • 150 gms plums, soaked
  • 50 gms glazed cherry
  • 1 tsp cinnamon powder
  • 1/2 tsp clove powder
  • 1/2 tsp nutmeg powder
  • 150 ml red rum
  • 150 ml red Wine
  • 150 ml beer
  • 100 ml Sugar Candy
  • For sabayon sauce:
  • 5 Egg yolks
  • 200 gms castor sugar
  • 100 ml sweet white wine
  • 100 ml cooking cream
  • 2 drops vanilla extract

How to Make Plum Pudding with Sabayon Sauce

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In a heavy bottom sauce pan add beer, sugar and raisins.
Cook on a low flame till the sugar melts, add the candied orange, dates and stir well.
Cook for about 2 minutes again and remove from heat. Stir in the remaining fruits, spice powders and liquors stir well allow the mixture to cool down and cover it in air tight container set aside overnight.
Sieve together flour, baking powder, salt, baking soda, coco powder and spice powders for 3 times and set aside.
In a large mixing bowl place butter, sugar and beat well till the sugar melts then add eggs 1 by 1, mixing it continuously.
Add fruit jam, orange juice, honey and milk to the butter mixture and beat well with a balloon whisk and add the flour mixture, fold well.
Fold in the soaked fruits and mix well. Set aside. Meanwhile grease the pudding moulds and line with butter paper.
Place the prepared moulds (3 inch deep) in a baking tray and pour enough water to cover ¼ of the mould. Bake on 180 degree C for 45 minutes.
With a wooden skewer check the center. If the skewer comes clean then the pudding is done if not then bake for further 10 minutes.
Once the pudding is cooked remove from heat and allow it to cool for at least 4 hours.

Prepare Sabayon Sauce:

In a medium stainless steel bowl place egg yolks, castor sugar, sweet wine, cooking cream and vanilla extract.
Place the bowl on a double boiler and cook, stirring vigorously with a balloon whisk till the sugar melts.
Pour the prepared sauce on the pudding before serving.
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