Plum Pudding and Sauce - Delicious

• Plum Pudding
• molasses↗1⁄2 cup
• sour cream↗1⁄2 cup
• butter↗1⁄8 cup
• baking soda↗1⁄2 teaspoon
• ground cinnamon↗1⁄2 teaspoon
• ground cloves↗1⁄2 teaspoon
• raisins↗1⁄2 cup
• currants↗1⁄2 cup
• black raisins↗1⁄4 cup

  (Thompsons if available)

• chopped nuts1⁄4 cup

  of your choice (I use almonds)

• grated orange rind↗
• flour↗1 cup
• Sauce
• sugar↗1 cup
• tablespoon flour↗1
• pinch salt↗1
• cups cold water1 1⁄2
• tablespoon butter↗1
• tablespoons vinegar↗2
• double cream↗

Step-by-step instructions

1. 1

   Traditionally old silver English pennies or silver charms wrapped in grease-proof paper were placed in the batter and cooked into the pudding.

2. 2

   PLUM PUDDING:Mix ingredients in order given.

3. 3

   Spray inside of mould with lots of Pam thoroughly, or grease it well. Makes 3 cups of batter. Fill plum pudding mold 3/4 full because it will rise and push the cover open if you do not leave any space for rising batter.

4. 4

   Cover mould with cover.

5. 5

   Steam for 2 hours in large pot placing mold on a stand making sure it does not sit directly on the bottom of the pot. I make a ring out of tinfoil to sit the mold on.

6. 6

   Fill pot with water covering 3 inches from bottom of mold. Cover pot and place weight on lid. I use a rock to weigh cover down. Check water level after one hour. Add more water if the level is getting too low.

7. 7

   Turn over on a plate.

8. 8

   Can be frozen for later use.

9. 9

   Serve hot.

10. 10

    If cold heat in microwave.

11. 11

    Must be eaten hot.

12. 12

    Boil Sauce ingredients except butter till thick.

13. 13

    When thick add chunk of butter.

14. 14

    SERVE: Slice heated Plum Pudding.

15. 15

    On each slice pour some sauce and drizzle cream over it.

16. 16

    Serve.