Dear Jo, Here is Grateful Pudding with Sour Lemon Sauce from The Martha Stewart
Cookbook.
1/4 cup raisins
1/4 cup muscat raisins
1/4 cup Cognac
Grated zest of 1 lemon
6 cups white bread, crusts removed, cut into 1/2 inch squares
3 cups whipping cream
1 vanilla bean, 2 inches long
6 eggs
1 cup sugar
1/2 tsp maceSOUR LEMON SAUCE

3/4 cup sugar
1 1/2 TBSP cornstarch
1/16 tsp salt
1 1/4 cups hot water
3 1/2 TBSP unsalted butter
4 TBSP freshly squeezed lemon juice
3 tsp grated lemon zest

Soak the raisins in the Cognac with the lemon zest overnight. Drain.

Butter and sprinkle with sugar a 2 quart covered metal pudding mold, including
the inside of the lid. Layer the bread alternately with the plumped raisins in
the mold, ending with the bread.

Scald the cream with the vanilla bean. Cool slightly. Remove the vanilla bean,
split it open and scrape the seeds into the cream.

Beat the eggs with the sugar until light. Gradually pour in the cream. Add the
mace. Pour over the bread.

Secure the lid and place the mold on a rack in a covered kettle with enough
water to come two thirds up the side of the mold. Steam the pudding for 1 hour
over gently simmering water.

TO MAKE THE SAUCE: Combine the sugar, cornstarch, and salt in the top of a
double boiler. Add the hot water and cook 3 to 5 minutes, until thick. Add the
butter, lemon juice, and zest and continue cooking until smooth.

To serve, unmold the warm pudding onto a serving plate and serve with a bowl of
sour lemon sauce.