Christmas Pudding with Nutmeg Sauce
An adaptation of the traditional holiday staple, my fruity plum pudding stays true to those time-honored rustic flavors.—Deb Thompson, Lincoln, Nebraska
Total TimePrep: 35 min. Cook: 2 hours
Makes8 servings (1/2 cup sauce)
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 Nellie’s Free Range 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
- 1/3 cup sugar
- 3/4 teaspoon cornstarch
- 1/2 cup boiling water
- 1/2 teaspoon butter
- 1/4 teaspoon ground nutmeg
- 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 in 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.
Nutrition Facts1 slice with 1 tablespoon sauce: 469 calories, 14g fat (8g saturated fat), 85mg cholesterol, 279mg sodium, 85g carbohydrate (56g sugars, 3g fiber), 6g protein.
Originally published as Plum Pudding in Taste of Home Christmas Annual 2012
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