PLUM PUDDING

see also Holiday plum pudding

Serves:

3 cups bread crumbs
1/2 cup sugar
1 cup currants
1/2 cup soft butter
1 cup raisins
1 egg, beaten
pinch of salt
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 cup milk
1/2 teaspoon baking soda
1/2 cup extra-strength coffee

Combine bread crumbs, sugar and currants. Add softened butter and blend well into mixture. Add raisins, egg, salt, cloves, and cinnamon. Dissolve baking soda in milk. Gradually pour milk and coffee into mixture and blend until most of the liquid has been absorbed. Spoon mixture into a greased 1-quart. pudding basin or a mold. Cover with cheese cloth and foil and steam in a double boiler for 4 hours, adding more boiling water as necessary. To serve, turn pudding on a platter. Heat brandy in a small saucepan. Pour over pudding to table flaming. Top with hard sauce or lemon sauce.

Hard sauce for pudding:
1 cup soft butter
1 cup confectioners' sugar
1/4 cup brandy nutmeg

Cream butter and sugar well. Gradually add the brandy and beat until fluffy. Add the nutmeg. Serve chilled or at room temperature.