Recipe courtesy of Cindy Goldfield
Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce
- Level: Intermediate
- Total: 2 hr 35 min
- Prep: 30 min
- Inactive: 5 min
- Cook: 2 hr
- Yield: 8 servings
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- Level: Intermediate
- Total: 2 hr 35 min
- Prep: 30 min
- Inactive: 5 min
- Cook: 2 hr
- Yield: 8 servings
Ingredients
1 cup light molasses
3/4 cup melted butter
1/2 cup warm milk
2 eggs, beaten
1 cup all-purpose flour, plus additional for tossing fruit
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 pint candied mixed fruit (or diced dried fruit such as pineapple, pears, apples, and plums)
1 cup raisins
1 1/2 ounces brandy
Holly sprig, for garnish
Hard Sauce, recipe follows
Hard Sauce:
1/4 pound butter
1 cup sugar
1 pinch salt
1 teaspoon vanilla extract
1-ounce brandy or rum
Directions
- 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.
