Mom's Boozy Plum Pudding with Hard Sauce

  • 12
  • Average
  • 60 mins
  • 180 mins
  • 120 mins
  • Average budget

Ingredients

  • Pudding:
  • 1 cup soft bread crumbs
  • 1 cup seedless raisins
  • 1 cup currants
  • 1 cup chopped dates
  • 1/2 cup chopped citron peel
  • 1/2 cup chopped walnuts
  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/3 cup molasses
  • 1 cup milk
  • Brown Sauce:
  • 2 cups brown sugar
  • 3 tbsp cornstarch
  • ½ tsp salt
  • 2 cups boiling water
  • 1/4 cup butter
  • 1 tsp vanilla
  • 3 tbsp or more brandy
  • fresh grated nutmeg
  • Hard Sauce:
  • ½ cup slightly softened butter
  • 1 1/2 cup icing sugar
  • 1 to 2 tbsp brandy or rum
  • 1 egg yolk beaten well
  • Pinch nutmeg

Preparation

Step 1

Pudding: Prepare bread crumbs, fruits and nuts; dust with a small amount of flour.

Step 2

Stir flour, baking powder, baking soda, salt and spices together.

Step 3

Cream butter and sugar together well. Add eggs, one at a time, beating well after each. Blend in molasses. Add milk alternately beginning and ending with the dry ingredients. Fold in fruits, nuts and bread crumbs.

Step 4

Fill a greased 134 quart pudding mould or individual moulds 2/3 full; cover tightly. Steam 3 hours or until done for a large mould, 1-2 hours for a small mould. Note: If made ahead, reheat by steaming for 1 hour.

Step 5

Hard Sauce: Cream butter, add sugar, cover and store in refrigerator until just before serving.

Step 6

Brown Sauce: Combine brown sugar and cornstarch. Add boiling water and cook until thickened. Add additional ingredients and stir until combined. Can be made ahead and reheated.

Step 7

Pour brandy over pudding and light, to serve; top with brown sauce and a dollop of hard sauce. Recipe can be doubled.

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