Prep 15 mins
Cook 3 hrs
Brits and other purists, I admit it: This is not authentic plum pudding. I don't know where my mother got the recipe, but this is what we ate at Christmas time for as long as I can remember. Aside from the long steaming time, it's really quite easy to make.
- 1 cup milk
- 3 cups coarse soft breadcrumbs
- 1⁄2 cup oil
- 1⁄2 cup molasses
- 1 cup flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon clove
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 cup raisins
- 1⁄2 cup cut-up citron
- Put the bread crumbs in a mixing bowl and pour the milk over them.
- Blend in the oil and the molasses.
- Stir in remaining dry ingredients and then the raisins and citron.
- Pour into a 1-qt.
- mold or heat resistant bowl that has been sprayed with nonstick spray.
- Place the mold on a rack in a larger pan (e. g. a large stockpot or dutch oven) and put a couple of inches of water in the bottom of the larger pan.
- Bring the water to a boil, then reduce heat to keep the water just simmering; steam the pudding for 3 hours, checking occasionally to be sure water hasn't boiled away.
- Remove from mold and serve hot.
- Traditionally, plum pudding is served with hard sauce, but my mother always used a sweet white sauce.
- If you want to try it this way, it is made the same way as a regular white sauce, with the following ingredients: 2 Tbsp.
- butter or margarine, 2 c.
- milk, 2 Tbsp.
- cornstarch, 1/2 c.
- sugar and 1/4 tsp.
- vanilla (or for a very interesting flavor, almond extract).
- This sauce thickens quite fast as it cools, so it needs to be served right away.
- If you want a thicker sauce, add a tablespoon each of butter and cornstarch.