Tiny Tim’s Plum Pudding

Name: Tiny Tim's Plum Pudding
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 12 servings (1-1/2 cups sauce).
Ingredients: 1/2 cup butter, softened; 3/4 cup packed brown sugar; 3 large eggs, room temperature; 3/4 cup dry bread crumbs; 1/2 cup all-purpose flour; 1 tablespoon grated orange zest; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/4 teaspoon ground cloves; 2 cans (15 ounces each) plums, drained, pitted and chopped; 1-3/4 cups chopped dates; 1 cup golden raisins; 1 cup shredded carrots; 1/2 cup dried currants; HARD SAUCE:; 1/2 cup butter, softened; 3 cups confectioners' sugar; 1/4 cup dark rum or orange juice

TOTAL TIME: Prep: 30 min. Cook: 2 hours YIELD: 12 servings (1-1/2 cups sauce).

In A Christmas Carol, everyone claps for plum pudding. Our family has made this pudding our own tradition, and it really is something to clap for. —Ruthanne Karel, Hudsonville, Michigan

Ingredients

1/2 cup butter, softened
3/4 cup packed brown sugar
3 large eggs, room temperature
3/4 cup dry bread crumbs
1/2 cup all-purpose flour
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 cans (15 ounces each) plums, drained, pitted and chopped
1-3/4 cups chopped dates
1 cup golden raisins
1 cup shredded carrots
1/2 cup dried currants
HARD SAUCE:
1/2 cup butter, softened
3 cups confectioners' sugar
1/4 cup dark rum or orange juice

Directions

1. Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside.
2. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants.
3. Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure.
4. Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding.
5. Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.

Nutrition Facts

1 piece with 2 tablespoons sauce: 550 calories, 17g fat (10g saturated fat), 93mg cholesterol, 292mg sodium, 98g carbohydrate (80g sugars, 5g fiber), 5g protein.