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Plum Pudding

Plum Pudding
An adaptation of the traditional holiday staple, my fruity plum pudding stays true to those time-honored rustic flavors.—Deb Thompson, Lincoln, Nebraska
8 ServingsPrep: 35 min. Cook: 2 hours

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup 2% milk
  • 1/2 cup molasses
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 medium apple, peeled and chopped
  • 1 cup raisins
  • 1/2 cup chopped maraschino cherries
  • 1/2 cup chopped dates
  • SAUCE:
  • 1/3 cup sugar
  • 3/4 teaspoon cornstarch
  • 1/2 cup boiling water
  • 1/2 teaspoon butter
  • 1/4 teaspoon ground nutmeg

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in the eggs, milk and molasses. Combine the flour, baking powder,
© Taste of Home 2013

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Plum Pudding (continued)

Directions (continued)

  • baking soda and spices; gradually add to creamed mixture. Stir in
  • the apple, raisins, cherries and dates.
  • Pour into a well-greased 6-cup pudding mold or metal gelatin mold.
  • Cover with foil. Place on a rack in a deep kettle. Add 1 in. of
  • boiling water to kettle; cover and boil gently for 2 to 2-1/2 hours
  • or until a toothpick inserted near the center comes out clean,
  • replacing water as needed. Let stand for 5 minutes before unmolding.
  • In a small saucepan, combine sugar and cornstarch. Stir in water
  • until smooth. Bring to a boil over medium heat; cook and stir for
  • 1-2 minutes or until thickened. Remove from the heat. Stir in butter
  • and nutmeg. Unmold pudding onto a serving plate; cut into wedges.
  • Serve warm with sauce. Yield: 8 servings (1/2 cup sauce).
Nutrition Facts: 1 slice with 1 tablespoon sauce equals 469 calories, 14 g fat (8 g saturated fat), 85 mg cholesterol, 279 mg sodium, 85 g carbohydrate, 3 g fiber, 6 g protein.
© Taste of Home 2013