Average Rating: 4.75TOTAL TIME: Prep: 30 min. Cook: 2 hours
YIELD: 12 servings (1-1/2 cups sauce).Ingredients
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 3 large eggs, room temperature
- 3/4 cup dry bread crumbs
- 1/2 cup all-purpose flour
- 1 tablespoon grated orange zest
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 2 cans (15 ounces each) plums, drained, pitted and chopped
- 1-3/4 cups chopped dates
- 1 cup golden raisins
- 1 cup shredded carrots
- 1/2 cup dried currants
HARD SAUCE:- 1/2 cup butter, softened
- 3 cups confectioners' sugar
- 1/4 cup dark rum or orange juice
Instructions
- 1. Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside.
- 2. 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.
- 3. Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure.
- 4. 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.
- 5. Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.
Nutrition Facts
1 slice with 2 tablespoons sauce: 550 calories, 17g fat (10g saturated fat), 93mg cholesterol, 292mg sodium, 98g carbohydrate (80g sugars, 5g fiber), 5g protein.
