Plum pudding with sherried hard sauce

12 servings

Ingredients

Quantity Ingredient
3 cups All-purpose flour
1 teaspoon Baking soda
½ teaspoon Salt
2 teaspoons Ground cinnamon
½ teaspoon Ground allspice
½ teaspoon Ground cloves
2 cups Raisins
½ cup Butter; softened
1 cup Sifted powdered sugar
1 cup Cooking apples; peeled and chopped
1 cup Currants
1 cup Light molasses
1 cup Cold water
2 cups Finely chopped suet
Sherried Hard Sauce
2 tablespoons Sherry

Directions

SHERRIED HARD SAUCE

PLUM PUDDING: Combine flour, soda, salt, and spices in a large mixing bowl; mix well. Stir in raisins, apple, and currants.

Combine molasses, water, and suet; add to dry ingredients, mixing well. Spoon mixture into a well-greased 2-½ qt mold; cover tightly.

Place mold on rack in large, deep kettle with enough boiling water to come halfway up mold. Cover kettle; steam pudding 3 hours in boiling water, replacing water as needed. Unmold and serve with Sherried Hard Sauce. Refrigerate leftover pudding.

SHERRIED HARD SAUCE: Combine butter and sugar; beat until smooth. Add sherry; beat until fluffy. Chill. Yield: ¾ cup. NOTE: Pipe Hard Sauce around base of pudding.

"Dinner on the James River" _Company's Coming!_ Cookbook Southern Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X Submitted By JEFF PRUETT On 08-20-95

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