Food Network: Plum Pudding

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Plum Pudding
Recipe courtesy Gale Gand

Ingredients
1 cup flour
1/2 teaspoon each salt, baking soda, nutmeg, cinnamon, cloves, and allspice
1 cup soft bread crumbs
1 cup chopped suet
1 cup prune pulp
1/2 cup brown sugar
1 cup uncooked chopped prunes
1/4 cup candied lemon peel, finely chopped
1/4 cup molasses
3 eggs, separated
Hard Sauce, recipe follows

Directions
Sift together the flour, salt, baking soda and spices.
Mix together the rest of the ingredients, except the egg whites, adding just the
yolks. Whip the egg whites until stiff and fold into the batter. Grease a pudding
mold dredged with sugar and pour in batter. Cover the mold with its lid or cover
tightly with foil. Steam for 3 to 4 hours, depending on the size of your mold.
Serve hot with hard sauce. If you are not serving the pudding immediately, store
in the refrigerator soaking in 1 ounce of brandy. Add 1 ounce each week.
Serve with warmed Hard Sauce.

Ingredients
Hard sauce:
1/4 cup butter

1 cup powdered sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract

Directions
Cream the butter in an electric mixer until pale in
color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to
taste.