Plum Pudding With Sherried Hard Sauce Recipe

Plum Pudding With Sherried Hard Sauce Recipe

Yield: 12 servings
Recipe by luhu.jp

Ingredients:
3 cup: All-purpose flour,
1 cup: Cooking apples, peeled and
1 tsp: Baking soda,
-chopped,
1/2 tsp: Salt,
1 cup: Currants,
2 tsp: Ground cinnamon,
1 cup: Light molasses,
1/2 tsp: Ground allspice,
1 cup: Cold water,
1/2 tsp: Ground cloves,
2 cup: Finely chopped suet,
2 cup: Raisins,
Sherried Hard Sauce,

SHERRIED HARD SAUCE
1/2 cup: Butter, softened
2 tbsp: Sherry,
1 cup: Sifted powdered sugar,

Directions:

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" _Companys Coming!_ Cookbook Southern
Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X
Submitted By JEFF PRUETT On 08-20-95


Source from luhu.jp