Recipe courtesy of Cindy Goldfield

Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce

Name: Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 8 servings
Cuisine: european
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; 1/4 pound butter; 1 cup sugar; 1 pinch salt; 1 teaspoon vanilla extract; 1-ounce brandy or rum

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Level: Intermediate
Total: 2 hr 35 min

Prep: 30 min
Inactive: 5 min
Cook: 2 hr

Yield: 8 servings

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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.