This sounds good.  

Becky
  ----- Original Message ----- 
  From: Marilyn L DeWeese 
  To: recipesAndMore@googlegroups.com 
  Cc: [EMAIL PROTECTED] 
  Sent: Sunday, November 11, 2007 9:32 AM
  Subject: [RecipesAndMore] CHRISTMAS PUDDING


  CHRISTMAS PUDDING

  In England it is traditional to serve this pudding on Christmas day with Hard 
Sauce. It can be made up to a month ahead, then left to let flavors ripen.
  1 c. sugar 1 c. fresh bread crumbs 1 tsp. baking powder 1 tsp. salt 1/2 tsp. 
ground cinnamon 1/2 tsp. ground cloves 1 c. butter 1 c. chopped, pitted dates
  1 c. peeled, chopped apple 1/2 c. chopped walnuts 1 c. buttermilk 1/2 c. dark 
molasses 2 eggs

  Heavily grease a 2 1/2 quart bowl; cut foil with 1 inch overhang to cover 
bowl. Grease one side of foil very well; set aside. In large bowl, combine first
  7 ingredients. With pastry blender, cut in butter until mixture resembles 
coarse bread crumbs. Add dates, apple, and walnuts. Stir in milk, molasses, and
  eggs. Pour into prepared bowl; cover with foil, greased side down, tying 
tightly with string.

  Place metal trivet into 12 quart saucepot. Pour in water to measure 2 inches. 
Set bowl on trivet. Cover saucepot with lid. Over high heat, heat water to
  boiling. Reduce heat to low; simmer pudding 3 1/2 hours or until a toothpick 
inserted through foil into center comes out clean. Cool pudding in mold on
  wire rack 5 minutes; loosen pudding and invert onto platter. Serve with hard 
sauce.

  Optional: Pour little brandy over pudding and light when it is brought to the 
table.

  To do ahead: Prepare up to one month ahead. Steam pudding; cover and 
refrigerate. To serve, resteam, covered as directed above for 1 1/2 hours.

  HARD SAUCE:

  1/2 c. softened butter
  1 c. confectioners' sugar
  1 egg, separated
  2 tsp. vanilla

  Mix thoroughly all ingredients, except egg white. Beat egg white until stir 
peaks form, then blend into sauce. Sprinkle with nutmeg. Chill at least one
  hour.  Enjoy.  

  


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