Plum pudding with sherried hard sauce

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c All-purpose flour 1 c Cooking apples; peeled and
1 ts Baking soda -chopped
1/2 ts Salt 1 c Currants
2 ts Ground cinnamon 1 c Light molasses
1/2 ts Ground allspice 1 c Cold water
1/2 ts Ground cloves 2 c Finely chopped suet
2 c Raisins Sherried Hard Sauce

--------------------SHERRIED HARD SAUCE-------------------------
1/2 c Butter; softened 2 tb Sherry
1 c Sifted powdered sugar

PLUM PUDDING: Combine flour, soda, salt, and spices in a large mixing
bowl; mix well. Stir in raisins, apple, and currants.
Combine molasses, water, and suet; add to dry ingredients, mixing
well. Spoon mixture into a well-greased 2-1/2 qt mold; cover tightly.
Place mold on rack in large, deep kettle with enough boiling water
to come halfway up mold. Cover kettle; steam pudding 3 hours in
boiling water, replacing water as needed. Unmold and serve with
Sherried Hard Sauce. Refrigerate leftover pudding.

SHERRIED HARD SAUCE: Combine butter and sugar; beat until smooth. Add
sherry; beat until fluffy. Chill. Yield: 3/4 cup. NOTE: Pipe Hard
Sauce around base of pudding.

"Dinner on the James River" _Company's Coming!_ Cookbook Southern
Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X
Submitted By JEFF PRUETT On 08-20-95