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Old-Fashioned Plum Pudding and Hard Sauce

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30 min prep time
4 hr 45 min total time
20 ingredients
8 servings

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Looking for a delicious dessert using Progresso® Bread Crumbs? Then add this spiced and nutty plum pudding that's topped with hard sauce to your Christmas spread.

Ingredients

Pudding

1/2: cup all-purpose flour

1: teaspoon ginger

1/2: teaspoon salt

1/2: teaspoon baking powder

1/2: teaspoon cinnamon

1/4: teaspoon nutmeg

1/8: teaspoon allspice

1/2: cup butter, chilled

1: cup seedless raisins

1: cup golden raisins

1: cup chopped pitted prunes

1/4: cup slivered almonds

1/4: cup mixed candied fruit peel

1: cup Progresso™ Plain Bread Crumbs

3/4: cup firmly packed dark brown sugar

1/4: cup brandy

3: eggs, beaten

Sauce

1/2: cup butter, softened

1: cup powdered sugar

2: tablespoons brandy

Steps

1 Generously grease 1-quart mold or ovenproof glass bowl; line with double thickness of cheesecloth.
2 Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, ginger, salt, baking powder, cinnamon, nutmeg and allspice; mix well.
3 With pastry blender or 2 knives, cut in 1/2 cup butter until mixture resembles coarse crumbs. Add raisins, prunes, almonds and fruit peel; toss until fruit is well coated with flour mixture. Add bread crumbs and brown sugar; mix well. Stir in brandy and eggs; mix well. (Mixture will be very thick and almost crumbly.)
4 Spoon mixture into greased and lined mold, packing firmly with back of spoon as mold is filled. Cover tightly with lid or heavy-duty foil; tie foil in place, if necessary.
5 Place rack in bottom of Dutch oven or 6-quart saucepan. Add water until it reaches top of rack. Bring to a boil. Set mold on rack; carefully pour hot water around mold until about half way up mold. Return to a boil. Reduce heat to low; cover Dutch oven. Simmer 2 1/2 to 2 3/4 hours or until toothpick inserted in center comes out clean. Add boiling water as needed.
6 Meanwhile, in small bowl, combine all hard sauce ingredients; beat until smooth. Line 10-oz. custard cup or decorative mold with plastic wrap. Spoon hard sauce mixture into lined cup. Cover; refrigerate until serving time.
7 Remove pudding from Dutch oven; cool in mold for 1 1/2 hours. Turn out of mold; carefully remove cheesecloth. Place on serving plate. Unmold hard sauce onto small plate; remove plastic wrap. Top each slice of pudding with small slice of hard sauce.

1 Generously grease 1-quart mold or ovenproof glass bowl; line with double thickness of cheesecloth.
2 Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, ginger, salt, baking powder, cinnamon, nutmeg and allspice; mix well.
3 With pastry blender or 2 knives, cut in 1/2 cup butter until mixture resembles coarse crumbs. Add raisins, prunes, almonds and fruit peel; toss until fruit is well coated with flour mixture. Add bread crumbs and brown sugar; mix well. Stir in brandy and eggs; mix well. (Mixture will be very thick and almost crumbly.)
4 Spoon mixture into greased and lined mold, packing firmly with back of spoon as mold is filled. Cover tightly with lid or heavy-duty foil; tie foil in place, if necessary.
5 Place rack in bottom of Dutch oven or 6-quart saucepan. Add water until it reaches top of rack. Bring to a boil. Set mold on rack; carefully pour hot water around mold until about half way up mold. Return to a boil. Reduce heat to low; cover Dutch oven. Simmer 2 1/2 to 2 3/4 hours or until toothpick inserted in center comes out clean. Add boiling water as needed.
6 Meanwhile, in small bowl, combine all hard sauce ingredients; beat until smooth. Line 10-oz. custard cup or decorative mold with plastic wrap. Spoon hard sauce mixture into lined cup. Cover; refrigerate until serving time.
7 Remove pudding from Dutch oven; cool in mold for 1 1/2 hours. Turn out of mold; carefully remove cheesecloth. Place on serving plate. Unmold hard sauce onto small plate; remove plastic wrap. Top each slice of pudding with small slice of hard sauce.

Expert Tips

The pudding can be wrapped tightly in foil and refrigerated for up to four days. To serve heat oven to 350°F. Heat foil-wrapped pudding for 1 hour or until thoroughly heated. Serve with hard sauce.

Garnish the pudding with orange slices, sugar-frosted cranberries and shiny lemon leaves. To make sugar-frosted cranberries, moisten fresh cranberries with water and roll in sugar.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 700
Calories from Fat: 250

% Daily Value

Total Fat: 28g; 43%
Saturated Fat 15g 75%
Cholesterol: 140mg; 47%
Sodium: 590mg; 25%
Total Carbohydrate: 98g; 33%
Dietary Fiber 4g 16% Sugars 71g
Protein: 8g

% Daily Value*:

Vitamin A: 30%; 30%
Vitamin C: 10%; 10%
Calcium: 15%; 15%
Iron: 20%; 20%

Exchanges:

3 Starch; 3 1/2 Fruit; 6 1/2 Other Carbohydrate; 5 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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