Plum Pudding and Sauce - Delicious

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READY IN: 2hrs 20mins
SERVES: 8
YIELD: 1 2lb mold
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • SAUCE:
  • 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.
  • Serve.
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