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Dark Plum Duff

The Editors
Yield
Serves 8-10.
Category
Puddings and Custards
Course
Desserts
Occasions
Christmas
Preparation Method
Steam
Sources
Yankee Magazine's Great New England Recipes
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Rather than the usual Christmas pudding, serve this moist, prune-filled dessert instead.

Ingredients
2 eggs
1 cup brown sugar
1/2 cup shortening, melted
2 cups cut up, pitted, cooked, and drained prunes
1 cup sifted flour
1/2 teaspoon salt
1 teaspoon baking soda
Instructions

Beat eggs and blend in brown sugar, shortening, and prunes. Sift dry ingredients together and stir into prune mixture. Pour into a well-greased 1-quart mold, and tie waxed paper loosely over the mold to prevent water from dripping onto the pudding when it condenses on the lid of the steamer. Place mold in steamer and steam for 1 hour or until pudding tests done. Unmold, and serve hot with choice of Hard Sauce or Foamy Sauce.

Hard Sauce

Ingredients
1 stick butter (1/2 cup), softened
1 cup confectioners' sugar
1 egg white
1 teaspoon vanilla or brandy
Instructions

Cream together butter and sugar. Add egg white, then flavoring. Put into serving dish and chill until serving time.

Foamy Sauce

Ingredients
1 egg
1/3 cup butter, melted
1/2 cup sugar
1 teaspoon vanilla
1 cup whipping cream
Instructions

Beat egg until light and lemon-colored. Add melted butter, sugar, and vanilla. Whip cream until stiff, and add to egg mixture. Chill.

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The Old Farmer’s Almanac Editors

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