Plum Pudding Recipe

Plum Pudding Recipe photo by Taste of Home

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An adaptation of the traditional holiday staple, my fruity plum pudding stays true to those time-honored rustic flavors.—Deb Thompson, Lincoln, Nebraska

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Plum Pudding Recipe

Prep: 35 min. Cook: 2 hours

Yield: 8 Servings

35 120 155

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, 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).

Nutritional 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.

Originally published as Plum Pudding in Taste of Home Christmas Annual Annual 2012, p150