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By December 21, 2019 Read More →

A Christmas Recipe

Here is a delicious traditional dish from the kitchen of the Phoenix Mill House! Happy Holidays!

Plum Pudding with Nutmeg Sauce
1 cup sugar
1 cup butter, room temperature
1 cup milk
2 eggs, beaten
2/3 cup molasses
1/4 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
3 1/2 cups flour plus 2 tablespoons
1 1/2 cups raisins, finely chopped
1 cup dates, chopped
3 tablespoons candied orange or lemon citron, finely chopped
1 1/2 cups chopped apples
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Nutmeg Sauce
2/3 cup sugar (white or brown)
1 1/2 teaspoons cornstarch
1/8 teaspoon salt
1 cup boiling water
1 tablespoon butter
1/2 teaspoon nutmeg
1. Mix all pudding ingredients. Put mixture into two prepared pudding cloths. Cloths need to have been submerged in boiling water. Remove with tongs and squeeze out excess water. Lay cloth out on flat surface and rub 1/4 cup of flour in a large circle onto the cloth. Add half the recipe mixture to each cloth. Gather up edges of cloth, enclosing mixture, and twist firmly. Tie tightly with twine to seal, then tie ends of twine into long loops.
2. Gently lower puddings into boiling water, cover with a tight fitting lid and cook until firm for about 2 1/2 to 3 hours. You may need to add more boiling water to keep pudding bags covered.
3. Remove the pudding bags with a slotted spoon, pass the handle of a wooden spoons through the twine loops and hang pudding over a basin  for about 2-3 hours.
4. Untie the puddings, peel back cloth and invert onto a plate.
5. Make Nutmeg Sauce by combining all the ingredients in a large saucepan over medium- high heat and cook, stirring constantly, for 3 minutes.