Christmas Parson's Pudding

In response to a request for Christmas Pudding, I'm sending along a recipe which has been in our family for years. It's called Parson's Pudding. My sister-in-law makes a very similar Christmas Pudding but uses suet in her version (Suet Pudding). Parson's Pudding

• Ready In: 0 mins
• Serves: 1

Ingredients

• 1⁄2 cup butter
• 1  cup molasses
• 1  cup water, cold
• 1  cup raisins
• 3  cups flour
• 1  teaspoon baking soda

Directions

1. Mix above together with nuts and dates as desired.
2. (I usually use about a cup of chopped pecans and a cup of chopped dates - use more or less according to your own tastes) Pour pudding mix into a can or mold and steam for 3 hours.
3. When done, it is cake-like in texture. For the sauce: 2/3 cup butter mixed with 1 1/2 cup sugar and 2 Tbsp boiling water.
4. Beat in 3 (very fresh) egg yolks.
5. Add beaten whites last. Flavor with vanilla (about 1/2 tsp - again, to your own taste) Serve the sauce with the Pudding.
6. Some people also like a "hard sauce" (brandy-flavored) on their pudding.