Grandma Fisher's Plum Pudding

Have you ever wondered where plum pudding came from and how it got its name?  To learn about the history of English Plum Pudding and other interesting tidbits, click HERE.

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Grandma Fisher's Plum Pudding

* 1/2 cup fruit juice and 1/2 cup brandy may be substituted for the milk if desired.

Grease two 2-pound coffee cans, two 2-quart pudding molds, or two 2-quart oven-proof deep dishes.

In a large bowl, combine sugar, butter, milk, eggs, molasses, salt, baking soda, baking powder, and flour; add raisins, dates, nuts, candied orange or lemon citron, apples, cinnamon, cloves, and nutmeg.

Fill each greased pan 1/2 full of batter. Cover tops of pans with lids or 2 layers of aluminum foil. In a large pot or roaster, place molds on trivets or a rack and add boiling water 2/3 up the side of the mold; bring rapidly to a boil. Reduce heat to medium-low, cover pot or roaster, and boil gently 4 to 4 1/2 hours (add more boiling water as necessary) or until fork comes out clean when put into center of pudding.

Remove from heat and cool. Store in refrigerator, covered, until time to serve. NOTE: These also freeze well.

To serve, steam for 1 hour before serving to heat thoroughly. Unmold and serve hot with Nutmeg Sauce.