Plum Pudding With Supreme Sauce

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prepare

cook

serves

1 cup (3 slices) soft white bread crumbs, crusts trimmed and discarded

8 oz. cold butter, cut in small pieces

1 cup (1 medium) apple, peeled and chopped

3/4 cup firmly packed brown sugar

1 cup raisins

1/2 cup dates, finely chopped

1/2 cup figs, finely chopped

1/2 cups walnuts, chopped

1/2 cup citron, diced or substitute dried cherries, chopped

1/2 cup flour

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. salt

2 tsp. baking powder

2 large eggs, well beaten

1 cup milk

1 cup granulated sugar

1/2 cup water

2 large egg yolks, beaten

1 tbsp. vanilla

1 cup whipping cream, stiffly beaten

1

Plum Pudding: In a large bowl, combine with hands bread crumbs, 1 cup butter, apple, 3/4 cup brown sugar, raisins, dates, figs, walnuts and citron or dried cherries. Whisk together flour, cinnamon, nutmeg, salt and baking powder. Combine with fruit mixture. Add beaten eggs and milk, and stir until blended. Pour into a well-buttered 6 cup mold. Cover with aluminum foil. Place mold on a wire rack in bottom of large kettle that contains 1" of water. (Be sure the water does not touch the mold). Bring water to simmer; cover with lid and steam on low for 3 hours. Remove from kettle; let cool for 30 minutes on wire rack before inverting on serving platter.
2

Supreme Sauce: Combine granulated sugar with water in small saucepan. Bring to boil, stirring constantly. Place thermometer in pan and boil until syrup reached 250°F to 255°F or, syrup forms a hard ball when dropped into ice water). Add hot syrup gradually to bowl containing egg yolks, beating constantly until creamy; add vanilla. Just before serving, fold in stiffly-beaten whipped cream. Serve warm pudding with sauce.

preparation methods	Steam, Stovetop
Meals/Courses	Puddings, Mousses & Custards, Pastry & Bake Shop
cuisines	North & South American