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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 Time
    Prep: 35 min. Cook: 2 hours
  • Makes
    8 servings (1/2 cup sauce)

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 large 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 eggs, milk and molasses. Combine flour, baking powder, baking soda and spices; gradually add to creamed mixture. Stir in 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 until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, replacing water as needed. Let stand 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 until thickened, 1-2 minutes. Remove from heat. Stir in butter and nutmeg. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.
Nutrition Facts
1 slice with 1 tablespoon sauce: 469 calories, 14g fat (8g saturated fat), 85mg cholesterol, 279mg sodium, 85g carbohydrate (56g sugars, 3g fiber), 6g protein.

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