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This Easy Plum Pudding is an interpretation of the English classic Christmas Pudding but without the suet.
This is a version of Steamed Plum Pudding by GoldMedal
“I like both raisins and currants in my plum pudding.”
Recipe by Charly
Prep Time
30min
Total Time
3hrs30min
Servings
8servings
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Generously grease bottom and side of 4-cup heatproof mold. In large bowl, pour milk over bread crumbs. Stir in shortening and molasses until well mixed. Stir in remaining pudding ingredients until well blended. Pour into mold. Cover with foil.
Place mold on rack in Dutch oven. Pour in boiling water up to level of rack. Cover and heat to boiling. Keep water boiling over low heat about 3 hours or until toothpick inserted in center comes out clean. (If adding water during steaming is necessary, uncover and quickly add boiling water.)
In 1 1/2-quart saucepan, mix all sauce ingredients. Cook over low heat 5 minutes, stirring occasionally.
Unmold pudding; cut into slices. Serve warm with sauce. Garnish with fresh berries and orange peel.
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