1 cup (3 slices) soft white bread crumbs, crusts trimmed and discarded
2 sticks (1 cup) cold butter, cut in small pieces
1 cup (1 medium) apple, peeled and chopped
3/4 cup brown sugar, firmly packed
1 cup raisins
1/2 cup dates, finely chopped
1/2 cup figs, finely chopped
1/2 cups walnuts, chopped
1/2 cup citron, diced (or substitute chopped, dried cherries)
1/2 cup flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
2 large eggs, well beaten
1 cup milk
1 cup granulated sugar
1/2 cup water
2 large egg yolks, beaten
1 tablespoon vanilla extract
1 cup whipping cream, stiffly beaten
Plum Pudding: In a large bowl, combine with hands bread crumbs, butter, apple,
brown sugar, raisins, dates, figs, walnuts and citron (or dried cherries).
Whisk together flour, cinnamon, nutmeg, salt and baking powder. Combine with fruit mixture.
Add beaten eggs and milk, and stir until blended.
Pour into a well-buttered 6 cup mold. Cover with aluminum foil. Place mold on
a wire rack in bottom of large kettle that contains 1 inch of water. (Be sure the
water does not touch the mold.) Bring water to simmer; cover with lid and steam
on low for 3 hours.
Remove from kettle; let cool for 30 minutes on wire rack before
inverting on serving platter.
Supreme Sauce: Combine sugar with water in small saucepan. Bring to boil, stirring
constantly. Place thermometer in pan and boil until syrup reached 250 degrees F
to 255 degrees F (or, syrup forms a hard ball when dropped into ice water.)
Add hot syrup gradually to bowl containing egg yolks, beating constantly until creamy;
Just before serving, fold in stiffly-beaten whipped cream