Ingredients
1
cup all-purpose flour
3
tablespoons brown sugar
1
teaspoon cinnamon
1/2
teaspoon baking powder
1/2
teaspoon allspice
1/2
teaspoon cloves
1/4
teaspoon baking soda
1/2
cup milk
3
tablespoons oil
2
tablespoons molasses
1
egg
1
cup mixed candied fruit
1/2
cup raisins
1/2
cup chopped nuts
1
cup powdered sugar
Dash salt
1/4
cup butter, softened
1
tablespoon rum or brandy, or 1 teaspoon rum or brandy extract
1/2
teaspoon vanilla
Preparation
Using solid shortening, generously grease 1-quart mold or casserole. In medium bowl, combine all pudding ingredients except fruit, raisins and nuts; mix until dry ingredients are moistened. Fold in fruit, raisins and nuts. Spoon into greased mold; cover with lid or foil.
Place mold on wire rack in large steamer or kettle. Add enough boiling water to steamer to come halfway up side of mold; cover. Keep water boiling gently over low heat. If necessary, add water to maintain steam. Steam 1 1/2 to 2 hours or until pudding springs back when touched lightly in center.
Meanwhile, in small bowl, combine all hard sauce ingredients; beat at high speed until well blended. Refrigerate until serving time.
To serve, cut warm pudding into slices; top with hard sauce.
