Plum Pudding

Directions

1. 1
   Put the bread crumbs in a mixing bowl and pour the milk over them.
2. 2
   Blend in the oil and the molasses.
3. 3
   Stir in remaining dry ingredients and then the raisins and citron.
4. 4
   Pour into a 1-qt.
5. 5
   mold or heat resistant bowl that has been sprayed with nonstick spray.
6. 6
   Place the mold on a rack in a larger pan (e. g. a large stockpot or dutch oven) and put a couple of inches of water in the bottom of the larger pan.
7. 7
   Bring the water to a boil, then reduce heat to keep the water just simmering; steam the pudding for 3 hours, checking occasionally to be sure water hasn't boiled away.
8. 8
   Remove from mold and serve hot.
9. 9
   Traditionally, plum pudding is served with hard sauce, but my mother always used a sweet white sauce.
10. 10
    If you want to try it this way, it is made the same way as a regular white sauce, with the following ingredients: 2 Tbsp.
11. 11
    butter or margarine, 2 c.
12. 12
    milk, 2 Tbsp.
13. 13
    cornstarch, 1/2 c.
14. 14
    sugar and 1/4 tsp.
15. 15
    vanilla (or for a very interesting flavor, almond extract).
16. 16
    This sauce thickens quite fast as it cools, so it needs to be served right away.
17. 17
    If you want a thicker sauce, add a tablespoon each of butter and cornstarch.