Plum and Apple Pudding

2 1/2 cups plain bread crumbs*

1/4 cup brown sugar

4 Tbls. butter

1 pound of apples
1/2 pound of plums
1 tsp. ground ginger

3 Tbls. Honey

1 cup whipping cream

2 Tbls. brown sugar

Cut the butter into smaller pieces. Place breadcrumbs, butter and 1/4 cup brown sugar in a non-stick pan on low heat. Cook gently while constantly stirring until the butter has all melted and it’s dark golden. Transfer into a bowl and set aside.

Core and slice the apples. Combine the apples and honey. Cook, covered, over medium heat until the apples are soft enough to easily poke through with a knife, but before they get mushy. Add the ginger. Mash the apples, or put them in a food processor on a low setting, until it is have pureed and half chunks of apple. Basically make a chunky applesauce.

Pit the plums and cut into fourths. Mash/process them in the same way. 

Divide each of those ingredients into thirds.

In a glass dish, layer the ingredients. Starting at bottom: apples, plums, crumbs. Repeat to have 3 sets of layers.

Chill in the fridge until cool, even overnight.

Before serving, whip the cream with the 2 Tbls. brown sugar, and spread that over the top. Garnish with plum jam, if available.


*I made bread crumbs with a mixture of whole wheat bread and white potato bread. Basically any plain bread, biscuits, rolls, etc. will work. The easiest way to make bread crumbs is to tear up pieces of bread and process in a blender/food processor until it is all crumbs.