Provided by chefjaci
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine the bread crumbs, flour, cinnamon, baking soda, nutmeg, salt and cloves; gradually beat into the creamed mixture. Fold in the plums, dates, raisins, carrots, currants and orange peel. Pour into a well-greased 8-cup pudding mold, metal gelatin mold or ovenproof bowl; cover tightly. Place on a rack in a stockpot; add 3 in. of hot water to pot. Bring to a gentle boil; cover and steam for 2 to 2-1/2 hours or until a toothpick inserted near the center comes out clean, adding water as needed. Let stand for 5 minutes before unmolding. In a small bowl, beat the butter, confectioners' sugar and rum until smooth. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce. Yield: 12 servings (1-1/2 cups hard sauce).
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