Christmas Pudding with Nutmeg Sauce
Total Time
Prep: 35 min. Cook: 2 hours
Yield
8 servings (1/2 cup sauce)
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 large eggs
- 1/2 cup 2% milk
- 1/2 cup molasses
- 1-1/2 cups 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
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and molasses. Combine flour, baking powder, baking soda and spices; gradually add to creamed mixture. Stir in apple, raisins, cherries and dates.
- 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 until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, replacing water as needed. Let stand 5 minutes before unmolding.
- In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in butter and nutmeg. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.
Nutrition Facts
1 slice with 1 tablespoon sauce: 469 calories, 14g fat (8g saturated fat), 85mg cholesterol, 279mg sodium, 85g carbohydrate (56g sugars, 3g fiber), 6g protein.
An adaptation of the traditional holiday staple, my fruity plum pudding stays true to those time-honored rustic flavors.—Deb Thompson, Lincoln, Nebraska
Recipe Creator
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