Plum pudding with sherried hard sauce
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | All-purpose flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Ground cinnamon |
| ½ | teaspoon | Ground allspice |
| ½ | teaspoon | Ground cloves |
| 2 | cups | Raisins |
| ½ | cup | Butter; softened |
| 1 | cup | Sifted powdered sugar |
| 1 | cup | Cooking apples; peeled and chopped |
| 1 | cup | Currants |
| 1 | cup | Light molasses |
| 1 | cup | Cold water |
| 2 | cups | Finely chopped suet |
| Sherried Hard Sauce | ||
| 2 | tablespoons | Sherry |
Directions
SHERRIED HARD SAUCE
PLUM PUDDING: Combine flour, soda, salt, and spices in a large mixing bowl; mix well. Stir in raisins, apple, and currants.
Combine molasses, water, and suet; add to dry ingredients, mixing well. Spoon mixture into a well-greased 2-½ qt mold; cover tightly.
Place mold on rack in large, deep kettle with enough boiling water to come halfway up mold. Cover kettle; steam pudding 3 hours in boiling water, replacing water as needed. Unmold and serve with Sherried Hard Sauce. Refrigerate leftover pudding.
SHERRIED HARD SAUCE: Combine butter and sugar; beat until smooth. Add sherry; beat until fluffy. Chill. Yield: ¾ cup. NOTE: Pipe Hard Sauce around base of pudding.
"Dinner on the James River" _Company's Coming!_ Cookbook Southern Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X Submitted By JEFF PRUETT On 08-20-95