Title: Plum Pudding with Plum Pudding Sauce
Categories: Dessert
Yield: 18 Servings

1	l	Dark raisns
1	lb	Currants
1	lb	Chopped citron
1	lb	Ground beef suet
2 3/4	c	Flour
2 1/3	c	Sugar
1	tb	Salt
1	ts	Allspice
1	ts	Ginger
1/2	ts	Cloves
5		Eggs
2	tb	Grated lemon peel
1/2	c	Brandy
1/2	c	Sherry
		Sauce:
3	oz	Cream cheese softened
1		Egg
1	c	Powder sugar
2	tb	Butter softened
1	ts	Lemon juice
		Pinch salt
1	c	Cream whipped
2	tb	Light rum
		Or 1 tsp rum extract

Combine everything doen to the eggs in a large bowl. Mix with hands until well combined. beat rotary beater, beat eggsa nd remaining ingredients. Add to first mixture and stir well. Turn into a very well greased 3 quart pudding mold with a tight fitting cover. Place mold on trivet in large kettle. Pour in boiling water halfway up sides of mold. Cover kettle and steam 4 hours, boiling gently. Add more water to kettle as needed. Remove mold to rack and let cool 5 minutes. Invert onto serving plate and lift off mold. Serve at once with pudding sauce. Or you can cool pudding completely and refrigerate wrapped for several weeks. To reheat, place back into mold and steam as directed above for 50 minutes or hot. For sauce: Beat everything together except whipped cream and rum. Fold in cream and rum just to combine. Regrigerate covered. Makes 3 cups.

From: Lir119

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