Tiny Tim’s Plum Pudding

“In A Christmas Carol, everyone claps for plum pudding. Our family has made this pudding our own tradition, and it really is something to clap for.” —Ruthanne Karel, Hudsonville, Michigan

Tiny Tim’s Plum PuddingPhoto: Taste of Home
Servings Prep Time Cook Time
12servings (1-1/2 cups sauce) 30minutes 2hours
Servings Prep Time
12servings (1-1/2 cups sauce) 30minutes
Cook Time
2hours
Ingredients
Portions: servings (1-1/2 cups sauce)
Units:
Ingredients
Portions: servings (1-1/2 cups sauce)
Units:
Instructions
  1. Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside.
  2. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants.
  3. Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure.
  4. Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in centre comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding.
  5. Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.
Recipe Notes

Nutrition Facts
1 piece with 2 tablespoons sauce: 550 calories, 17g fat (10g saturated fat), 93mg cholesterol, 292mg sodium, 98g carbohydrate (80g sugars, 5g fibre), 5g protein.