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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