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Title: Steamed Plum Pudding
Categories: Bread Ethnic Dessert
Yield: 8 Servings
| 1 | c | Milk |
| 3 | c | Soft bread crumbs |
| 1/2 | c | Shortening, melted |
| 1/2 | c | Molasses |
| 1 | c | All-purpose flour* |
| 1/2 | c | Chopped raisins |
| 1/2 | c | Finely chopped citron |
| 2 | ts | Ground cinnamon |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Ground cloves |
| AMBER SAUCE | ||
| 1 | c | Packed brown sugar |
| 1/2 | c | Light corn syrup |
| 1/2 | c | Half-and-half |
| 1/4 | c | Butter or margarine |
| SHERRIED HARD SAUCE | ||
| 1/2 | c | Margarine or butter, softene |
| 1 | c | Powdered sugar |
| 1 | tb | Sherry or brandy |
*if using self-rising flour Decrease baking soda to 1/2 ts And omit salt.
Generously grease 4-cup mold. Pour milk over bread crumbs in large bowl. Mix in shortening and molasses. Stir in remaining ingredients except Amber Sauce. Pour into mold. Cover with aluminum foilPlace mold on rack in Dutch oven. Pour in boiling water up to level of rack. Cover and heat to boiling. Keep water boiling over low heat 3 hours or until wooden pick inserted in center comes out clean. (If it is necessary to add water during steaming, lift cover and quickly add boiling water.) Unmold pudding; cut into slices. Serve warm with Amber Sauce. AMBER SAUCE: Mix all ingredients in 1-quart saucepan. Cook over low heat 5 minutes, stirring occasionally. Serve warm. ABOUT 2 CUPS.SHERRIED HARD SAUCE: Beat margarine in small bowl on high speed about 5 minutes or until fluffy and light in color. Gradually beat in powdered sugar until smooth. Blend in sherry. Refrigerate about 1 hour until chilled. ABOUT 1 CUP. 8 SERVINGS; 555 CALORIES PER SERVING.
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