STEAMED PLUM PUDDING

"This steamed pudding is lighter and easier to make than the traditional Christmastime recipe."

1 cup pitted prunes (dried plums)
1 cup water
3 eggs
1/2 cup unsalted butter, room temperature
1 3/4 cups sugar
2 tablespoons brandy
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon ground allspice
3/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup golden raisins
1/2 cup dark raisins
1/2 cup chopped walnuts

Butter the bottom and sides of a 2-quart steamed pudding mold,* then dust with sugar. Butter and sugar the lid as well.

In a small, heavy saucepan over high heat, combine the prunes and water. Bring to a simmer, reduce the heat to medium-low, cover and simmer until the prunes are very soft, about 15 minutes. Transfer the prunes and liquid to a blender and let cool briefly. Add the eggs and puree until smooth. Set aside.

In a large bowl, using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, about 4 minutes. Beat in the prune mixture, brandy, and vanilla. Set aside.

In a sifter, combine the flour, cinnamon, baking soda, allspice, salt, and cloves. Sift directly onto the prune mixture. Reduce the mixer speed to low and beat until blended. Beat in the golden and dark raisins and walnuts.

Spoon batter into the prepared mold and attach the lid. Fill the bottom chamber of a two-chambered steamer or a deep soup pot with water and bring to a boil over medium-high heat. Place the pudding mold in the top chamber or on a steamer rack set over (not touching) the water. Cover and steam until a toothpick inserted near the center of the pudding comes out clean, about 2 hours. (Check the water level periodically, adding more boiling water as necessary to maintain its original level.)

Detach the mold lid and invert the pudding onto a serving plate. Lift off the mold. Serve warm or at room temperature.

To reheat the pudding, return it to the mold and steam until just heated through. Serve with lightly whipped cream or hard sauce.

*You may substitute a deep, foil-covered baking dish or Pyrex bowl for the pudding mold, but the pudding will be moister.

Servings: 8
Adapted from source: Williams-Sonoma Holiday Baking by Jeanne Thiel Kelley