Ingredients
1/2 cup butter, softened3/4 cup packed brown sugar3 large eggs, room temperature3/4 cup dry bread crumbs1/2 cup all-purpose flour1 tablespoon grated orange zest1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon ground nutmeg1/4 teaspoon salt1/4 teaspoon ground cloves2 cans (15 ounces each) plums, drained, pitted and chopped1-3/4 cups chopped dates1 cup golden raisins1 cup shredded carrots1/2 cup dried currantsHARD SAUCE:1/2 cup butter, softened3 cups confectioners’ sugar1/4 cup dark rum or orange juice
Preparation
Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside.
In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.
Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure.
Place on a rack in a stockpot; add 3 in. 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, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding.
Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.
