One of our all time favorites at Christmas is plum pudding.

Plum pudding is not that hard to make and it is a family favorite with the nuts and raisins. Why don't you try it and surprise your family? Who knows, this pudding just may become a family favorite for you, too.

Easy Plum Pudding

This amount will fit into a 2 qt. mold and serve eight

1. Sift together dry ingredients:

1 tsp. clove
1 tsp. nutmeg
1 tbsp. cinnamon
3 c. all-purpose flour
1½ tsp. salt
1 tsp. baking soda

2. Add the following to the dry ingredients and toss to coat.

¾ c. chopped prunes OR raisins (coat with some flour or they will stick to the knife)
½ c. currants
½ c. pecans or walnuts

3. Mix together the liquid ingredients.

1 stick butter, melted
¾ c. molasses
¼ c. brandy or dark rum
1½ c. milk

4. Pour the liquid ingredients into the dry ingredients. Stir until well combined.

To steam plum pudding:

Lightly oil the interior of the mold.
Cut a piece of parchment
or wax paper for the bottom of the mold and lightly oil.
Pour the batter into the mold.
Cover the top of the batter with a circle of oiled parchment paper or wax paper.
Make a dome cover for the mold with aluminum foil.

Place the mold in a pot on top of something so the pudding
mold does not touch the bottom of the pot. (We use our vegetable steamer.)
Pour water two-thirds of the way up around the mold.
Cover the pot and let the water simmer for about 3 hours
or until a toothpick comes out clean when inserted.
Unmold and serve hot or keep the cooked pudding in the mold
in refrigerator for up to two weeks.

Re-steam until heated through (about 1 hour).

Serve with your choice of the following sauces:

Rum Butter

6 oz unsalted butter
6oz soft dark brown sugar
6 tablespoons dark rum

Blend butter and sugar, add rum slowly, and mix well.
Pack into little custard cups for serving and chill.
Remove from 'fridge just before serving.

Easy Hard Sauce

* 1/2 cup butter
* 1/2 cup white sugar
* 1 tablespoon brandy
* 1 dash almond extract

1. In a medium mixing bowl, cream together the butter and sugar.
Beat in by degrees the brandy and a drop of almond extract.

Lemon Whiskey Sauce

Yield: 1½ c.
½ tsp. cornstarch
2 tbsp. water
1 c. heavy cream
1 c. sugar
1 tbsp. whiskey
1 2-by-1 inch lemon peel

1. Combine water and cornstarch and stir until dissolved.

2. Combine the cream and sugar. Twist the lemon peel to release the oils
and add to the cream and sugar. Boil for a few minutes until the sugar is dissolved.

3. Whisk in the cornstarch and boil 1 minute until to thicken slightly.
Let cool slightly and remove the lemon peel and add the whiskey. Can be
made two days in advance. Reheat gently or serve cold with a hot pudding.




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