1 lb. can (2 cups) purple plums
1 pkg. gingerbread mix
1/2 tsp. salt
1 cup light raisins or currants
1/2 cup chopped walnuts or pecans
Drain canned plums, reserving syrup for sauce. Cut pitted plums into pieces. Prepare gingerbread according to package directions adding salt, plum pieces, raisins and nuts. Transfer to well greased 8 cup pudding mold. Bake at 375 degrees F for 1 hour. Loosen edges and immediately un-mold on serving plate. Meanwhile prepare the Plum Sauce.
1/4 cup sugar
2 tbsp. cornstarch
1 tbsp. lemon juice
Add water to reserved plum syrup to make 1 1/2 cups. Combine sugar and cornstarch in small sauce pan. Gradually add syrup. Cook over medium heat stirring constantly until thick and boiling. Cook 1 minute. Add lemon juice. Serve warm over plum pudding. Flame with brandy if desired.
Plum Pudding serves 12.
Date: November 17, 2002