Ingredients:
• 1 C. light molasses
• 3/4 C. melted butter
• 1/2 C. warm milk
• 2 eggs, beaten
• 1 c. all-purpose flour, plus additional for tossing fruit
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 2 C. candied mixed fruit (or diced dried fruit such as pineapple, pears, apples, and plums)
• 1 C. raisins
• 1 1/2 oz. brandy
Brandy Sauce:
• 1/4 pound butter
• 1 C. sugar
• 1 pinch salt
• 1 tsp vanilla extract
• 1 oz. brandy or rum
Directions:
• Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
• Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn’t boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with brandy sauce.
Brandy Sauce:
• Beat all ingredients together until very well combined. Serve with pudding.
Enjoy, Dean Stefanic