Recipe: Plum-Gingerbread Pudding and Plum Sauce (using gingerbread mix, 1968)

PLUM-GINGERBREAD PUDDING

1 (16 ounce) can purple plums with syrup
1 (approximately 14 ounce) box gingerbread mix
1/2 teaspoon salt
1 cup raisins
Plum Sauce (recipe follows)

Drain plums, reserving syrup for sauce. Remove seeds from plums and discard; cut plums into small pieces; set aside.

Prepare gingerbread mix according to package instructions. Stir in salt, raisins and plums. Pour into well- greased 2-quart mold.

Bake, uncovered, in preheated 375 degree F oven about 1 hour. Loosen edges with knife and turn out onto serving plate.

Serve warm with Plum Sauce.

PLUM SAUCE

Syrup from canned plums
Water (as needed)
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice

Add enough water to plum syrup to make 1 1/2 cups liquid; set aside.

Combine sugar and cornstarch in small saucepan. Gradually stir in plum syrup. Cook over medium heat, stirring constantly, until mixture thickens. Let boil 1 minute, stirring until sauce is clear.

Add lemon juice. Spoon over warm pudding immediately.

Makes 10-12 servings
Source: Houston Junior League Cookbook, 1968