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Favourite Brandy Plum Pudding

Recipe was made starting in 1966 according to notes on the recipe from Womans Day November 1966.
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Course Dessert
Servings 8 servings

Ingredients
  

  • 1/3 cup butter
  • 3/4 cup packed brown sugar
  • 1 egg
  • 2 Tbsp Brandy
  • 1/2 cup dried currants
  • 1/2 cup raisins chopped
  • 1/2 cup dates chopped
  • 1/3 cup candied pineapple chopped
  • 1/3 cup candied cherries chopped
  • 1/3 cup candied citron chopped
  • 1/3 cup nuts chopped
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp ground allspice
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • granulated sugar to sprinkle in pan
  • 1/2 cup butter softened, for hard sauce
  • 1 1/2 cup confectioners sugar for hard sauce
  • 3 Tbsp Brandy for hard sauce

Instructions
 

  • Cream butter and brown sugar until light.
  • Beat in brandy and egg.
  • Stir in fruits and nuts.
  • Sift in flour, soda, salt and spices.
  • Butter 5 cup mold and sprinkle with sugar.
  • Spoon mixture into mold and press with spoon.
  • Cover, and put on rack in kettle.
  • Add Boiling water to com halfway up sides of mold.
  • Cover kettle and steam about 3 hours.
  • Serve hot with Brandy Hard Sauce.
  • For Brandy Hard Sauce, beat softened butter until light. Beat in sugar then add the brandy. Chill until served.

Notes

I remember a small amount of brandy poured on the top or around the bottom and then lit aflame at time of serving.