Plum Pudding and Sauce - Delicious

Submitted by reya doucette

"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."

 

• Ready In: 2hrs 20mins
• Ingredients: 19
• Yields: 1 2lb mold
• Serves: 8

ingredients

• Plum Pudding

• 118.29 ml molasses
• 118.29 ml sour cream
• 29.57 ml butter
• 2.46 ml baking soda
• 2.46 ml ground cinnamon
• 2.46 ml ground cloves
• 118.29 ml raisins
• 118.29 ml currants
• 59.14 ml black raisins (Thompsons if available)
• 59.14 ml chopped nuts, of your choice (I use almonds)
• grated orange rind
• 236.59 ml flour

• Sauce

• 236.59 ml sugar
• 14.79 ml flour
• 0.25 ml salt
• 354.88 ml cold water
• 14.79 ml butter
• 29.58 ml vinegar
• double cream

directions

1. Traditionally old silver English pennies or silver charms wrapped in grease-proof paper were placed in the batter and cooked into the pudding.
2. PLUM PUDDING:Mix ingredients in order given.
3. 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.
4. Cover mould with cover.
5. 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.
6. 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.
7. Turn over on a plate.
8. Can be frozen for later use.
9. Serve hot.
10. If cold heat in microwave.
11. Must be eaten hot.

12. SAUCE:

13. Boil Sauce ingredients except butter till thick.
14. When thick add chunk of butter.
15. SERVE: Slice heated Plum Pudding.
16. On each slice pour some sauce and drizzle cream over it.
17. Serve.