Christmas Plum Pudding

Ingredients: 1 cup butter

1 cup molasses 2 eggs 1 cup milk 2 to 2 1/2 cups flour 1 heaping teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1-pound (about 3 cups) seeded (Lexia) raisins, cleaned and cut if needed; dusted with flour Method:

Grease well and flour cooking tins (e.g. small coffee cans)

Cream butter and molasses

Add beaten eggs and mix

Mix together dry ingredients

Add milk and dry ingredients alternately until a smooth batter is formed Add the raisins and stir in well

Fill the baking tins 3/4 full

Cover tins well with aluminum foil and secure with strong elastic bands. Note: (The bands from purchased broccoli work well)

9. Add the tins to a water bath; a large pot with a wire rack on the bottom 10. Ensure the water comes to 3/4 of the way up on the tins.

11. Steam for 1 1/2 hours, adding water to the bath as needed

12. Check that the pudding is cooked by inserting a long toothpick

13. Cool for 15 minutes

14. Remove the puddings from the tins

15. Place on wire rack to finish cooling

16. Bag and keep refrigerated or freeze the pudding if not using soon.

ee ee Se

To serve 1. Warm again in water bath or microwave 2. Serve with your favourite butterscotch and/or foamy sauces, or with rich cream.

Maggie Dyment

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