Baked Plum Pudding

Feel free to use your favorite kind of plum for this pudding recipe, but we recommend prune or Italian plums, which are dark blue/purple and have an almond-shaped body that tapers at the end. They’re on the smaller side, hold up well, and the pit comes off the flesh easily, all of which makes them especially good for baking.


  • Unsalted butter (for pan)

  • ¾ cup granulated sugar, plus more for pan

  • 8 plums, cut into thin wedges

  • 3 large eggs

  • 1½ cups half-and-half

  • 2 tablespoons anise liqueur (optional)

  • 2 teaspoons vanilla extract

  • ½ cup all-purpose flour

  • ½ teaspoon kosher salt

  • Powdered sugar (for dusting


  1. Preheat oven to 400°. Butter a 2-qt. baking dish, then dust with granulated sugar. Arrange plums in dish.

  2. Pulse eggs and remaining ¾ cup granulated sugar in a food processor to combine. With the motor running, stream in half-and-half, anise liqueur, if using, and vanilla. Add flour and salt and pulse to combine. Let custard sit 10 minutes, then pour over plums.

  3. Bake pudding 15 minutes, then reduce oven temperature to 350° and continue to bake until custard is golden and set, 20–25 minutes longer. Let cool slightly, then dust with powdered sugar.

Recipe Adapted from Bon Appetite

Corbin Hill Food Project