Recipe courtesy of Cindy Goldfield
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2 hr 35 min
30 min
5 min
2 hr
8 servings


Hard Sauce:


Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.

Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.

Hard Sauce:

Beat all ingredients together until very well combined. Serve with pudding.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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