December 10, 1955
Suet Plum Pudding
Greensboro Daily News
Eleanor Adams Morris
Date: Saturday, December 10, 1955 Paper: Greensboro
Daily News (Greensboro, North Carolina) Page: 5
Source:
http://phw02.newsbank.com/cache/arhb/fullsize/pl_012092015_1943_06278_207.pdf
HARD SAUCE:
1/2 c. butter
1/2 c. whipping cream
1 c. sugar
1 tsp. vanilla
1/2 c. whipping cream
1 c. sugar
1 tsp. vanilla
Mix pudding ingredients and add whole cranberries, mix, and place in a greased and floured baking mold. (I used a 4 cup fluted mold and it comes out beautifully.) Bake at 350 degrees for 1 hour. Test with a toothpick. Cool slightly, remove from pan. It can be warmed slightly before serving with hard sauce topping.SAUCE: Boil slowly 5 minutes. Add 1 teaspoon vanilla. This cake and sauce can be made very far ahead of time and reheated when served.
Source:
http://www.cooks.com/recipe/u70id3ek/plum-pudding-hard-sauce.html
Up-dated 2015
Source:
http://www.cooks.com/recipe/u70id3ek/plum-pudding-hard-sauce.html
Up-dated 2015
| PLUM PUDDING - HARD SAUCE | |
1 1/3 c. flour
1/2 tsp. salt 1/2 c. light molasses 2 tsp. soda 1/3 c. boiling water 2 c. whole fresh cranberries
HARD SAUCE:
1/2 c. butter
1/2 c. whipping cream 1 c. sugar 1 tsp. vanilla
Mix pudding ingredients and add whole cranberries, mix, and place in a greased and floured baking mold. (I used a 4 cup fluted mold and it comes out beautifully.) Bake at 350 degrees for 1 hour. Test with a toothpick. Cool slightly, remove from pan. It can be warmed slightly before serving with hard sauce topping.SAUCE: Boil slowly 5 minutes. Add 1 teaspoon vanilla. This cake and sauce can be made very far ahead of time and reheated when served.
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