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Minnesota Plum Pudding

Minnesota Plum Pudding

Ingredients

1 20 oz loaf of sliced white bread
2 15 oz cans purple plum
2 cups golden raisins
cups sugar
2 tsp cinnamon
1 cup melted butter
7 eggs
2 cups heavy cream
Fresh nutmeg

Directions

Generously butter and flour the inside of a Bundt pan. Divide your loaf of bread into thirds. (I use 7 slices, 7 slices, and 6 slices) Stack several slices of the first third on a cutting board and cut off the crusts. Then cut the slices into 4 triangles. (Just make an X with your knife and you'll have it.) Repeat until the entire first third of your loaf in in triangles with no crusts. Arrange the bread triangles in the bottom of your bundt pan covering as much of the bottom as you can. Open two cans of plums and drain them in a strainer. Slice open half of the plums (about 10)and remove the pits. Then place the half plums cut side down on top of the bread triangles. Measure out one cup of golden raisins and spread them out on top of the plums in the pan. Sprinkle one half cup of sugar on top of the bread, plums, and raisins in your pan. Sprinkle the sugar with 1 tsp cinnamon. Meltone stick of butter in the microwave for 45 seconds on HIGH. Pour it over the bread, plums, and raisins in the Bundt pan. Repeat the whole thing with the second part of the bread, removing the crusts, cutting it into triangles, and placing them on top of the first layering in your Bundt pan. Pit the remaining plums, cut them in half, and place them on the bread triangles. Add another cup of golden raisins, sprinkle on 1/2 cup of sugar, and top it with a teaspoon of cinnamon. Melt the second stick of butter and pour it over the top. Remove the crusts from the last third of your bread, cut it into triangles and place them on top of the ingredients in your Bundt pan. Press them down a little. Sprinkle the top with 1/2 cup sugar. Get out the mixing bowl large enough to hold 7 eggs and 2 cups of heavy cream. Crack the eggs into the bowl and whip them up with a wire whisk. Be careful not to over beat the eggs. You're making custard, not sponge cake. Add the cream and mix in. Place the Bundt pan on a cookie sheet with sides or another shallow pan to hold any spills. Pour the custard mixture slowly over the top of your pan. It will need time to soak into the bread so don't hurry. If it threatens to spill over the top or run down the fluted tube in the middle, just wait a minute or two and when the level goes down, add more custard mixture. You may not be able to add it all to the pan. That depends on how much the kind of bread you bought will soak up. Don't overfill. Once you've added all the custard mixture that you can, grate a little nutmeg over the top and let your creation sit and settle for 30 minutes. When 30 minutes are up, preheat the oven to 350 degrees F. When your oven comes up to temperature, place your bundt pan and the pan you're using for spills in the oven. Bake at 350 degrees F for 70 minutes. Let your cake cool for 20 minutes and then turn it out on a pretty platter. If you're not going to serve it that day, let it cool completely, cover it with plastic wrap, and refrigerate. It will keep in the refrigerator for 3-5 days. Let refrigerated pudding come up to room temp before serving. Hard Sauce 1/2 cup softened butter 2 cups powdered sugar 2 TBS. brandy, whiskey, or rum Beat the butter until it's fluffy. Continue to beat as you add 1 cup of the powdered sugar and 1 TBS of the liquor. Add the final cup of powdered sugar and the final TBS of liquor and beat mixture until smooth. Check for consistency. This Hard Sauce should be fairly thick, but still pourable. If it is too thin, beat in more powdered sugar. If it is too thick, add a bit more liquor. Store the Hard Sauce in a tightly-covered container in your refrigerator until thirty minutes or so before using it. Soft Sauce: 1/2 cup softened butter 2 cups powdered sugar 2 TBS milk Beat the butter until fluffy. Continue to beat as you add 1 cup of powdered sugar and 1 TBS milk. Add the final cup of powdered sugar and the final TBS of milk and beat mixture until smooth. Check for consistency. This Soft Sauce should be fairly thick but still pourable. If it is too thin, beat in more powdered sugar. If it is too thick, add a bit more liquor. Store the Soft Sauce in a tightly-covered container in your refrigerator until thirty minutes or so before using it.

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