Damson Plum Pudding

So sweet and so delicious. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup butter
• 1  cup sugar
• 3  eggs, beaten
• 1  cup plum, pulp of (Damsons preferred)
• 1  cup flour, sifted
• 1⁄2 teaspoon cinnamon
• 1  teaspoon baking soda
• 1⁄4 teaspoon nutmeg
• 3  tablespoons  sour milk

• Sauce

• 1  cup  plum juice (Damson preferred)
• 1⁄2 cup water
• 2  teaspoons cornstarch
• 1  cup sugar
• 2  tablespoons butter

Directions

1. Preheat oven to 350F and grease an 8 x 8 baking pan.
2. Cream butter and sugar together until light and fluffy.
3. Add eggs and plum pulp.
4. Mix well.
5. Sift dry ingredients together and add alternately with milk.
6. Pour into prepared pan and bake for 20 or 30 minutes.
7. Cut into suares and serve with sauce.
8. Sauce: Heat plum juice and water. Mix cornstarch with sugar, pour in a little liquid and stir well. Stir into hot juice and cook until thickened; add butter.