Tiny Tim’S Plum Pudding

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 3 large eggs
• 3/4 cup dry bread crumbs
• 1/2 cup all-purpose flour
• 1 tablespoon grated orange zest
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 2 cans (15 ounces each) plums, drained, pitted and chopped
• 1-3/4 cups chopped dates
• 1 cup golden raisins
• 1 cup shredded carrots
• 1/2 cup dried currants
• 1/2 cup butter, softened
• 3 cups confectioners' sugar
• 1/4 cup dark rum or orange juice

1. Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl.
2. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants.
3. Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure.
4. Place on a rack in a stockpot; add 3 in. of hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours; add more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding.
5. Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.

butter, brown sugar, eggs, bread crumbs, allpurpose, orange zest, ground cinnamon, baking soda, ground nutmeg, salt, ground cloves, dates, golden raisins, carrots, currants, butter, sugar, dark rum

Taken from www.tasteofhome.com/recipes/tiny-tim-s-plum-pudding/ (may not work)