Yields: 2 plum puddings
Prep time: 45 min
Cook time: 4 hr
1 cup granulated sugar
1 cup butter, room temperature
1 cup milk*
2 eggs, beaten
2/3 cup molasses
1/4 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
3 1/2 cups all-purpose flour plus 2 tablespoons
1 1/2 cups raisins, finely chopped
1 cup dates, chopped
1/2 cup nuts, chopped
3 tablespoons candied orange or lemon citron, finely chopped
1 1/2 cups chopped apples
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Nutmeg Sauce (see recipe below)
* 1/2 cup fruit juice and 1/2 cup brandy may be substituted for the milk if desired.
Grease two 2-pound coffee cans, two 2-quart pudding molds, or two 2-quart oven-proof deep dishes.
In a large bowl, combine sugar, butter, milk, eggs, molasses, salt, baking soda, baking powder, and flour; add raisins, dates, nuts, candied orange or lemon citron, apples, cinnamon, cloves, and nutmeg.
Fill each greased pan 1/2 full of batter. Cover tops of pans with lids or 2 layers of aluminum foil. In a large pot or roaster, place molds on trivets or a rack and add boiling water 2/3 up the side of the mold; bring rapidly to a boil. Reduce heat to medium-low, cover pot or roaster, and boil gently 4 to 4 1/2 hours (add more boiling water as necessary) or until fork comes out clean when put into center of pudding.
Remove from heat and cool. Store in refrigerator, covered, until time to serve. NOTE: These also freeze well.
To serve, steam for 1 hour before serving to heat thoroughly. Unmold and serve hot with Nutmeg Sauce.
Yields 2 puddings.