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.
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.