Recipe - Baked Plum Pudding

One half cup Butter
1 cup Sugar
6 Eggs
1 cup Raisins
1 cup Currants
1 cup Pecans
Flour
2 cup Breadcrumbs
2 teaspoon Cinnamon
One half teaspoon Cloves
One half teaspoon Allspice

HARD SAUCE
1 cup Powdered sugar
2 To 5 Tbls butter
1/8 teaspoon Salt
1 teaspoon Vanilla or
1 tablespoon Coffee, rum, whisky;
brandy, or lemon jui
1 Egg or
One fourth cup Cream

Preheat oven to 375 degrees. Beat butter until soft. Gradually add the
sugar and blend until creamy. Beat in eggs one at a time. In a bowl,
combine raisins, currants, and pecans and sprinkle lightly with flour. Add
these ingredients to the butter mixture. Combine breadcrumbs, cinnamon,
cloves, and allspice; stir these ingredients into the butter mixture. Bake
in a greased tube pan or baking dish for about One half hour. Serve with about 1
cup Hard Sauce.

Hard Sauce:

The basic ingredients of hard sauce are always the same, although
proportions and flavoring may vary. In this recipe, the larger amount of
butter is preferable. An attractive way to serve hard sauce on cold cake or
pudding is to chill it and mold it with a small fancy cutteror put it
through and individual butter mold.

Sift the powdered sugar. Beat butter until soft; add sugar gradually. Beat
well until ingredients are well blended. Add the salt and flavoring. Beat
in the egg or cream. Continue to beat until sauce is very smooth. Chill
thoroughly.
Posted to EATL Digest 01 Aug 96

Date: Fri, 2 Aug 1996 10:46:58 0500

From: LD Goss ldgoss@METRONET.COM