Spice, Plum, and Everything Yum

Warm, cozy, and irresistibly spiced—this Roasted Plum-Ginger Bread Pudding with Cardamom Caramel is straight from Dustin’s Kitchen (Biscuit & Pickles Catering) made special for our Fall Soirée. Crafted with juicy roasted plums, aromatic spices, and a luscious cardamom-infused caramel, it’s the perfect autumn dessert to impress your guests or treat yourself — especially paired with our 2023 Freedom Hill Pinot Noir.

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Recipe

Makes 9X9 baking pan

INGREDIENTS

  • 2 ¼ cups (315 g)Bob’s Red Mill 1 to 1 gluten free flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg, freshly ground nutmeg is best
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • ½ cup (100 g) granulated sugar
  • 1 cup (218 g) packed light brown sugar

Cardamom Caramel

  • 1 cup of sugar
  • 1 t. Cardamom (ground)
  • ¾ cup Heavy cream

 

  • 8 tablespoons (112 g) unsalted butter, melted and cooled
  • 2 tablespoons (28 g) Olive oil
  • 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
  • 1 cup (8 fluid ounces) warm water
  • 1 teaspoon pure vanilla extract
  • Olive oil or Avocado spray for pan coating
  • ½ cup brown sugar
  • 4-6 Plums cut into slices

Directions

  1. Preheat your oven to 350°F. Grease or line a 9×13-inch baking pan and set it aside.
  2. In a large bowl, place the flour, baking powder, baking soda, salt, spices, and granulated sugar and whisk to combine well.
  3. Add the brown sugar and mix to combine, breaking up any lumps.
  4. Add the melted butter, oil, beaten eggs, water, and vanilla, and mix to combine. The batter will be relatively thick, but soft.
  5. Toss the remaining brown sugar and plums together and place on the bottom of the baking pan. Scrape the batter into the prepared pan and spread it into an even layer with a moistened spatula. Shake the pan back and forth a bit to ensure even distribution of the batter.
  6. Place the cake in the center of the preheated oven and bake until set in the center, about 25 minutes. A toothpick should come out mostly clean (never wet; may have a few moist crumbs attached).
  7. Remove the pan from the oven and allow the cake to cool completely in the pan completely. It will take about 45 minutes at room temperature until completely cool.
  8. Once the cake is cool, dust the top of the cake with a thin layer of (the optional) confectioners’ sugar. Slice into squares and serve with caramel sauce

 

Cardamom Caramel Directions

  1. Heat sugar in a heavy bottomed saucepan over medium high heat using a heat resistant spatula, slowly stirring as sugar begins to turn to a liquid.
  2. As it turns an amber color, remove from heat and slowly fold in the heavy cream and cardamom.
  3. Once incorporated, return to heat and cook until caramel is thick and viscous