Mock Plum Pudding Recipes

TINY TIM'S PLUM PUDDING

Steps:

• Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants., Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure., Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding., Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.

PLUM PUDDING (STEAMED)

Steps:

• Sift soda, salt and spice into the flour, rub in the suet and add raisins.
• Mix the milk and molasses, stir into the dry mixture.
• Butter a pudding mold.
• Turn mixture into mold.
• Steam for 3 hours.
• Remove from mold to serving plate.
• Cover with a clean tea towel.
• Keep pudding in insect-free, cool place for 3 months. (I just kept it covered in the 'fridge.).
• Pour brandy over pudding periodically, if desired.
• Hard Sauce.
• Rub the butter to a cream in a warm bowl, add sugar gradually then the flavoring.
• Pack smoothly in a small dish.
• Keep on ice until very hard.