Plum Pudding and Sauce - Delicious

Ingredients

Plum Pudding

• 1/2 cup molasses
• 1/2 cup sour cream
• 1/8 cup butter
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup raisins
• 1/2 cup currant
• 1/4 cup black raisins (Thompsons if available)
• 1/4 cup chopped nuts, of your choice (I use almonds)
• grated orange rind
• 1 cup flour

Sauce

• 1 cup sugar
• 1 tablespoon flour
• 1 pinch salt
• 1 1/2 cups cold water
• 1 tablespoon butter
• 2 tablespoons vinegar
• double cream

Directions

1. 1

   Traditionally old silver English pennies or silver charms wrapped in grease-proof paper were placed in the batter and cooked into the pudding.

2. 2

   PLUM PUDDING:Mix ingredients in order given.

3. 3

   Spray inside of mould with lots of Pam thoroughly, or grease it well. Makes 3 cups of batter. Fill plum pudding mold 3/4 full because it will rise and push the cover open if you do not leave any space for rising batter.

4. 4

   Cover mould with cover.

5. 5

   Steam for 2 hours in large pot placing mold on a stand making sure it does not sit directly on the bottom of the pot. I make a ring out of tinfoil to sit the mold on.

6. 6

   Fill pot with water covering 3 inches from bottom of mold. Cover pot and place weight on lid. I use a rock to weigh cover down. Check water level after one hour. Add more water if the level is getting too low.

7. 7

   Turn over on a plate.

8. 8

   Can be frozen for later use.

9. 9

   Serve hot.

10. 10

    If cold heat in microwave.

11. 11

    Must be eaten hot.

12. 12

    SAUCE:.

13. 13

    Boil Sauce ingredients except butter till thick.

14. 14

    When thick add chunk of butter.

15. 15

    SERVE: Slice heated Plum Pudding.

16. 16

    On each slice pour some sauce and drizzle cream over it.

17. 17

    Serve.