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Prep 20 mins
Cook 2 hrs
Given to me by Lorainne Surette, Yarmouth, Nova Scotia, Canada. After trying out many plum pudding recipes I finally found an unmatched prize. E-mail me for a history on Plum Pudding.
- 1⁄2 cup molasses
- 1⁄2 cup sour cream
- 1⁄8 cup butter
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 cup raisins
- 1⁄2 cup currants
- 1⁄4 cup black raisins (Thompsons if available)
- 1⁄4 cup chopped nuts, of your choice (I use almonds)
- grated orange rind
- 1 cup flour
- 1 cup sugar
- 1 tablespoon flour
- 1 pinch salt
- 1 1⁄2 cups cold water
- 1 tablespoon butter
- 2 tablespoons vinegar
- double cream
- Traditionally old silver English pennies or silver charms wrapped in grease-proof paper were placed in the batter and cooked into the pudding.
- PLUM PUDDING:Mix ingredients in order given.
- Spray inside of mould with lots of Pam thoroughly, or grease it well. Makes 3 cups of batter. Fill plum pudding mold 3/4 full because it will rise and push the cover open if you do not leave any space for rising batter.
- Cover mould with cover.
- Steam for 2 hours in large pot placing mold on a stand making sure it does not sit directly on the bottom of the pot. I make a ring out of tinfoil to sit the mold on.
- Fill pot with water covering 3 inches from bottom of mold. Cover pot and place weight on lid. I use a rock to weigh cover down. Check water level after one hour. Add more water if the level is getting too low.
- Turn over on a plate.
- Can be frozen for later use.
- Serve hot.
- If cold heat in microwave.
- Must be eaten hot.
- Boil Sauce ingredients except butter till thick.
- When thick add chunk of butter.
- SERVE: Slice heated Plum Pudding.
- On each slice pour some sauce and drizzle cream over it.