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6

Steamed Plum Pudding

Prep 30 min
Total 3 hr 30 min
Servings 8

Spicy slices of this English-inspired dessert are served with hard sauce, made with butter, powdered sugar and a “squeak” of sherry or brandy--if you so desire. MORE+ LESS-

By Betty Crocker Kitchens

August 14, 2006

Ingredients

Pudding

cup milk

cups soft bread crumbs, (5 slices bread)

1/2

cup shortening, melted

1/2

cup molasses

1/2

cup raisins

cup Gold Medal™ all-purpose flour

1/2

cup finely chopped candied citron

teaspoons ground cinnamon

teaspoon baking soda

1/2

teaspoon salt

1/4

teaspoon ground allspice

1/4

teaspoon ground cloves

Amber Sauce

cup packed brown sugar or granulated sugar

1/4

cup butter or margarine

1/2

cup half-and-half

1/2

cup light corn syrup

Steps

Hide Images

1

Generously grease bottom and side of 4-cup heatproof mold. In large bowl, pour milk over bread crumbs. Stir in shortening and molasses until well mixed. Stir in remaining pudding ingredients until well blended. Pour into mold. Cover with foil.
2

Place 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 about 3 hours or until toothpick inserted in center comes out clean. (If adding water during steaming is necessary, uncover and quickly add boiling water.)
3

In 1 1/2-quart saucepan, mix all sauce ingredients. Cook over low heat 5 minutes, stirring occasionally.
4

Unmold pudding; cut into slices. Serve warm with sauce.

Expert Tips

Originally but no longer made with plums, this Christmas dessert also has a history of being made with suet, dried fruits, nuts and spices. We hope you enjoy our variation of this traditional holiday treat.
For a dramatic presentation, serve this pudding flaming. Place sugar cubes soaked in lemon extract around the pudding, then light one and watch the flames circle the pudding.
Rise to the occasion! If using self-rising flour, decrease baking soda to 1/2 teaspoon and leave out the salt.