Old Fashioned Plum Pudding And Hard Sauce Recipes

OLD-FASHIONED PLUM PUDDING AND HARD SAUCE

Steps:

• Generously grease 1-quart mold or ovenproof glass bowl; line with double thickness of cheesecloth.
• Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, ginger, salt, baking powder, cinnamon, nutmeg and allspice; mix well.
• With pastry blender or 2 knives, cut in 1/2 cup butter until mixture resembles coarse crumbs. Add raisins, prunes, almonds and fruit peel; toss until fruit is well coated with flour mixture. Add bread crumbs and brown sugar; mix well. Stir in brandy and eggs; mix well. (Mixture will be very thick and almost crumbly.)
• Spoon mixture into greased and lined mold, packing firmly with back of spoon as mold is filled. Cover tightly with lid or heavy-duty foil; tie foil in place, if necessary.
• Place rack in bottom of Dutch oven or 6-quart saucepan. Add water until it reaches top of rack. Bring to a boil. Set mold on rack; carefully pour hot water around mold until about half way up mold. Return to a boil. Reduce heat to low; cover Dutch oven. Simmer 2 1/2 to 2 3/4 hours or until toothpick inserted in center comes out clean. Add boiling water as needed.
• Meanwhile, in small bowl, combine all hard sauce ingredients; beat until smooth. Line 10-oz. custard cup or decorative mold with plastic wrap. Spoon hard sauce mixture into lined cup. Cover; refrigerate until serving time.
• Remove pudding from Dutch oven; cool in mold for 1 1/2 hours. Turn out of mold; carefully remove cheesecloth. Place on serving plate. Unmold hard sauce onto small plate; remove plastic wrap. Top each slice of pudding with small slice of hard sauce.

NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE

Steps:

• Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
• Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
• Beat all ingredients together until very well combined. Serve with pudding.

CINNAMON-APPLE CAKE WITH HARD SAUCE

Steps:

• Heat oven to 325°F Grease and flour 10-cup Bundt or tube pan.
• Whisk melted butter, sugar and brown sugar in large bowl; whisk in eggs. Whisk flour, 1 tablespoon cinnamon, baking soda and 1 teaspoon salt in medium bowl; gently stir into butter mixture. Fold in apples, walnuts and cranberries. (Batter will be stiff.) Spoon into pan.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack. Serve warm or at room temperature.*.
• Meanwhile, beat 1/2 cup butter and powdered sugar in medium bowl at medium-high speed 2 to 3 minutes or until well-blended. Add all remaining sauce ingredients; beat 1 minute or until smooth. Serve at room temperature. (Sauce can be made 2 days ahead. Cover and refrigerate.).
• TIP *To warm cake, cover loosely with foil. Bake at 300°F for 15 to 20 minutes.