Plum Pudding

• 1 cup milk
• 3 cups coarse soft breadcrumbs
• 12 cup oil
• 12 cup molasses
• 1 cup flour
• 1 teaspoon baking soda
• 12 teaspoon allspice
• 12 teaspoon clove
• 2 teaspoons cinnamon
• 12 teaspoon salt
• 12 cup raisins
• 12 cup cut-up citron

1. Put the bread crumbs in a mixing bowl and pour the milk over them.
2. Blend in the oil and the molasses.
3. Stir in remaining dry ingredients and then the raisins and citron.
4. Pour into a 1-qt.
5. mold or heat resistant bowl that has been sprayed with nonstick spray.
6. Place the mold on a rack in a larger pan (e. g. a large stockpot or dutch oven) and put a couple of inches of water in the bottom of the larger pan.
7. Bring the water to a boil, then reduce heat to keep the water just simmering; steam the pudding for 3 hours, checking occasionally to be sure water hasn't boiled away.
8. Remove from mold and serve hot.
9. Traditionally, plum pudding is served with hard sauce, but my mother always used a sweet white sauce.
10. If you want to try it this way, it is made the same way as a regular white sauce, with the following ingredients: 2 Tbsp.
11. butter or margarine, 2 c.
12. milk, 2 Tbsp.
13. cornstarch, 1/2 c.
14. sugar and 1/4 tsp.
15. vanilla (or for a very interesting flavor, almond extract).
16. This sauce thickens quite fast as it cools, so it needs to be served right away.
17. If you want a thicker sauce, add a tablespoon each of butter and cornstarch.

milk, coarse soft breadcrumbs, oil, molasses, flour, baking soda, allspice, clove, cinnamon, salt, raisins, citron

Taken from www.food.com/recipe/plum-pudding-34829 (may not work)