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Dark Plum Duff

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 8-10.
Category
Puddings and Custards
Course
Desserts
Occasions
Christmas
Preparation Method
Steam
Sources
Yankee Magazine's Great New England Recipes

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.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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