Christmas Pudding with Nutmeg Sauce |
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Prep Time: 35 Minutes Cook Time: 120 Minutes |
Ready In: 155 Minutes Servings: 8 |
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An adaptation of the traditional holiday staple, my fruity plum pudding stays true to those time-honored rustic flavors.Deb Thompson, Lincoln, Nebraska Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
2 eggs |
1/2 cup 2% milk |
1/2 cup molasses |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1/8 teaspoon ground nutmeg |
1 medium apple, peeled and chopped |
1 cup raisins |
1/2 cup chopped maraschino cherries |
1/2 cup chopped dates |
sauce: |
1/3 cup sugar |
3/4 teaspoon cornstarch |
1/2 cup boiling water |
1/2 teaspoon butter |
1/4 teaspoon ground nutmeg |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and molasses. Combine the flour, baking powder, baking soda and spices; gradually add to creamed mixture. Stir in the apple, raisins, cherries and dates.
2. Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle; cover and boil gently for 2 to 2-1/2 hours or until a toothpick inserted near the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding.
3. In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in butter and nutmeg. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce. Yield: 8 servings (1/2 cup sauce).
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