Plum Pudding With Sherried Hard Sauce

Oxmoor House
12 to 14 servings


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3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 cups raisins
1 cup peeled, chopped cooking apples
1 cup currants
1 cup light molasses
1 cup cold water
2 cups finely chopped suet


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 1/8-quart mold; cover tightly.

Place mold on rack in a 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.

Created date

February 2010