Mom's Boozy Plum Pudding with Hard Sauce
- 1 cup soft bread crumbs
- 1 cup seedless raisins
- 1 cup currants
- 1 cup chopped dates
- 1/2 cup chopped citron peel
- 1/2 cup chopped walnuts
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1/2 cup butter
- 1/2 cup brown sugar
- 2 eggs
- 1/3 cup molasses
- 1 cup milk
- Brown Sauce:
- 2 cups brown sugar
- 3 tbsp cornstarch
- ½ tsp salt
- 2 cups boiling water
- 1/4 cup butter
- 1 tsp vanilla
- 3 tbsp or more brandy
- fresh grated nutmeg
- Hard Sauce:
- ½ cup slightly softened butter
- 1 1/2 cup icing sugar
- 1 to 2 tbsp brandy or rum
- 1 egg yolk beaten well
- Pinch nutmeg
Level of difficulty Average
Preparation time 60mins
Cooking time 180mins
Cost Average budget
Pudding: Prepare bread crumbs, fruits and nuts; dust with a small amount of flour.
Stir flour, baking powder, baking soda, salt and spices together.
Cream butter and sugar together well. Add eggs, one at a time, beating well after each. Blend in molasses. Add milk alternately beginning and ending with the dry ingredients. Fold in fruits, nuts and bread crumbs.
Fill a greased 134 quart pudding mould or individual moulds 2/3 full; cover tightly. Steam 3 hours or until done for a large mould, 1-2 hours for a small mould. Note: If made ahead, reheat by steaming for 1 hour.
Hard Sauce: Cream butter, add sugar, cover and store in refrigerator until just before serving.
Brown Sauce: Combine brown sugar and cornstarch. Add boiling water and cook until thickened. Add additional ingredients and stir until combined. Can be made ahead and reheated.
Pour brandy over pudding and light, to serve; top with brown sauce and a dollop of hard sauce. Recipe can be doubled.
Hang on to your Christmas sweaters.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.