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Pudding plum fantastic

The Spokesman-Review

Add some old-world flair to your holiday celebration with this Old English Plum Pudding from the Dorothy Dean Homemaker Service files.

For a more dramatic presentation follow the directions below for serving the pudding flaming.

Old English Plum Pudding

From Dorothy Dean Homemaker Service

2 cups raisins

1 cup currants

6½ cup cut-up candied cherries

¼ cup cut-up citron

¼ cup cut-up dates

Grated rind of 1 orange

Grated rind of 1 lemon

1 cup chopped nuts

1 cup finely chopped suet

1 ½ cups fine dry bread crumbs

3 eggs

½ cup sugar

1 cup molasses

1 cup sifted flour

1 teaspoon salt

1 teaspoon baking powder

¼ teaspoon soda

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon allspice

¼ teaspoon cloves

½ cup grape juice

Hard Sauce (recipe follows)

Mix prepared fruits, rinds, nuts, suet and bread crumbs in large bowl. Beat eggs; gradually beat in sugar and molasses. Sift dry ingredients; add alternately with grape juice to egg mixture. Pour batter over prepared fruit-crumb mixture; mix to blend thoroughly. Spoon into two greased 1 ½-quart molds, filling no more than two-thirds full. Cover tightly. Place on a rack, add boiling water to come halfway up the side of the mold. Cover and steam 3 to 4 hours, adding water as necessary. Cool, then wrap. Store in a cool place or freeze. Before serving, resteam puddings for 1 to 1 ½ hours until heated through. Serve with Hard Sauce: Cream ½ cup butter; blend in 1 teaspoon vanilla or 2 or 3 tablespoons brandy. Gradually stir in about 2 cups powdered sugar, beating until light and fluffy.

Note: To serve pudding flaming, warm several tablespoon of brandy; light then ladle, flaming, over pudding.

Yield: 16 servings

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