Plum Pudding

Ingredients:
3 slices white bread -- torn into pieces
1 (5 ounce) can (2/3 cup) evaporated milk
2 ounces beef suet, ground (2/3 cup) or 2/3 cup shortening
2/3 cup packed brown sugar
1 beaten egg
1 teaspoon finely shredded orange peel
1/4 cup orange juice or rum
1 1/2 cups raisins
3/4 cup snipped pitted whole dates
1/2 cup diced mixed candied fruits and peels
1/3 cup chopped walnuts
3/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground mace or nutmeg
1/4 cup rum (optional)

Directions:
In a large bowl soak the bread in evaporated milk about 3 minutes or till softened. Beat 
lightly to break up. Stir in suet or shortening, brown sugar, egg, orange peel and orange 
juice. Stir in raisins, dates, fruits and peels and nuts.

Stir together flour, cinnamon, baking soda, cloves, and mace. Add to fruit mixture; stir 
till combined. Transfer mixture to a well-greased 6 cup tower mold. Cover with foil, 
pressing foil tightly against the rim of the mold. Place on a rack in a deep kettle. Add 
boiling water till water reaches 1 inch above the bottom of the mold. Cover kettle. Bring 
to a gentle boil. Steam for 2 1/2 to 3 hours or till a toothpick inserted near center comes 
out clean (adding more boiling water if necessary). Cool 10 minutes; remove mold. Serve 
immediately. (Or wrap and store in the refrigerator up to 2 weeks; reheat before serving 
as directed below). If desired, heat rum till hot. Ignite with a match and pour over 
pudding. Serve with Hard Sauce.

Makes 8-10 servings



Hard Sauce:
Traditionally served with steamed puddings and warm gingerbread.

1/4 cup margarine or butter softened
1 cup sifted powdered sugar
1/2 teaspoon vanilla

Directions:
In a small mixer bowl beat together softened margarine or butter with powdered sugar 
with electric mixer on medium speed for 3-5 minutes or till mixture is well combined. 
Beat in vanilla. Spoon into serving bowl. Chill to harden. Serve with plum pudding or 
warm gingerbread. 

Makes 2/3 cup (10-12 servings)

Variations:
Brandy Hard Sauce: Prepare as above, except substitute 1 tablespoon brandy or rum for 
the vanilla.

Orange Hard Sauce: Prepare as above, except substitute 1/4 teaspoon finely shredded 
orange peel and 1 tablespoon orange juice or orange liqueur for the vanilla.