atter and cooked into the pudding.
PLUM PUDDING:Mix ingredients in order
reserving the juice (for the sauce) and chop into 1/4
to well greased 6 cup pudding mold or large heat-
PUDDING:
Mix all together. Steam for 30-40 minutes in 350F oven.
LEMON SAUCE:
Cook until thick. Serve warm on the plum pudding.
Bread Pudding Directions.
In medium saucepan,
ogether first 6 ingredients for pudding in large bowl.
Heat
/2 of the drained plum halves cut-side down on
Preheat oven to 350F and grease an 8 x 8 baking pan.
Cream butter and sugar together until light and fluffy.
Add eggs and plum pulp.
Mix well.
Sift dry ingredients together and add alternately with milk.
Pour into prepared pan and bake for 20 or 30 minutes.
Cut into suares and serve with sauce.
Sauce: Heat plum juice and water. Mix cornstarch with sugar, pour in a little liquid and stir well. Stir into hot juice and cook until thickened; add butter.
Mix sugar, cornstarch and salt in saucepan.
Add boiling water gradually.
Cook 3 to 4 minutes until thick.
Remove from burner and add butter and nutmeg.
Serve over fig or plum pudding.
Make Sauce:
Pour olive oil in
quart bowl or pudding mould.
extra
Pour brown sugar in pot; stir with spoon.
Add water; heat until sugar starts to crystallize.
When clear, add butter, then rum.
Thicken with flour or corn starch.
Serve over plum pudding.
rain on paper towels.
Plum Sauce:.
In a saucepan, combine
Heat oil and butter in a medium skillet over low heat; stir in the garlic; saute 1 minute.
Add the tomatoes and heat to boiling, about 5 minutes.
Stir in the arugula and simmer, stirring, until wilted and sauce is slightly reduced, about 3 minutes.
Season with salt and pepper. Toss hot pasta with the sauce.
Serve topped with Parmesan cheese.
Equipment You Will Need:.
measuring cups.
measuring spoons.
small saucepan.
wooden spoon.
Directions:.
Combine the brown sugar, flour, and salt in the small saucepan.
Very gradually add the boiling water and stir with the wooden spoon.
Over low heat stir the mixture until it is thick and creamy - about 5 minutes.
When the sauce is thick, remove the saucepan from the heat. Stir in the butter and vanilla. Let the butter melt completely.
Serve warm over Marilla's Plum Pudding.
Mix sugar, flour, cloves and cinnamon. Make a hole in the center and add baby food, oil, eggs, vanilla, coconut and pecans; mix well with spoon. Pour into greased and floured tube pan. Bake at 350\u00b0 for 45 to 50 minutes. Remove from oven and turn out on a plate. Punch holes in cake and pour sauce over hot cake.
Whisk together first 7 ingredients. Place pork chops in a resealable bag and pour sauce over. Refrigerate 4-8 hours.
Mix plum sauce, dijon mustard and sugar for dipping.
Remove chops from the bag and discard the marinade. Grill over direct medium heat until barely pink in the middle, about 8 to 10 minutes, turning once.
Prep time does not include time to marinate.
ink inside.
FOR DIPPING SAUCE ~ While fingers are baking, In
In a small bowl, mix the dry mustard with 1 tsp of water; let stand for 10 minutes.
In a medium bowl, whisk the orange juice with the soy sauce, plum sauce, vinegar, ginger, lemon juice, sugar and salt.
Whisk in the peanut oil and sesame oil and then the mustard paste.
Dissolve lemon jello in boiling water and while still hot, stir in Grape-Nuts, raisins, walnuts, prunes and citron (all cut fine).
Also add cinnamon and cloves.
Salt to taste.
Mix and let harden in mold.
Turn out on large plate and garnish with holly. Serve with whipped cream or pudding sauce.