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Instructions |
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Drain plums, reserve syrup for sauce. Remove pits and cut plums in pieces. Prepare gingerbread mix according to pkg. directions. Add plum pieces and salt to batter. Stir in raisins and nuts. Turn batter into well greased 6 1/2 cup mold. Bake uncovered at 375 for 1 hour. Loosen edges of pudding from mold and immediately unmold onto plate.
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Meanwhile preae plum sauce by adding water to reserved plum syrup to make 1 1/2 sups. Combine sugar and cornstarch in small saucepan. Gradually stir in plum syrup. Cook over medium-high heat, stirring constatnly, until mix is thickend and bubbly. Book and stir 1 minute more. Sit in lemon juice.
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Hard Sauce - Prepare hard sauce by thoroughly creaming together oleo and conf. sugar. Stir in egg yolk and vanilla. Fold in egg white. Chill thoroughly.
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Serve plum sauce over pudding, pass hard sauce.
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Originally Submitted
1/14/2010
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