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Paparazzi's Baked Plum Pudding

1/2 C. butter, softened, plus extra to coat baking dish
1 C. sugar, plus more as needed
6 eggs
1 C. each of raisins, currants and coarsely chopped pecans
flour as needed
2 C. plain bread crumbs
2 t. cinnamon
1/2 t. each of cloves, allspice and nutmeg
Hard sauce (see accompanying recipe)

Heat oven to 375�F. Grease and lightly sugar a 2-quart baking dish.

Beat butter until soft; gradually add 1 cup sugar and cream together. Beat in eggs one at a time. In another bowl combine raisins, currants and pecans and sprinkle lightly with flour, just enough to coat fruit thoroughly. Add these to the creamed mixture and stir. Add bread crumbs and spices; combine lightly but thoroughly.

Pour into prepared baking dish. Bake for 30 minutes or until firm to the touch and tests done (pierce near center with a toothpick; it should come out clean).

Invert onto a serving plate and serve warm with hard sauce, or any dessert sauce you wish.

Hard Sauce
1 C. confectioners' sugar
5 T. butter
1/8 t. salt
1 t. vanilla or other flavoring
1/4 C. heavy cream

Sift confectioners' sugar. In another bowl, cream butter until soft, then gradually add sugar and mix until fluffy. Add salt and vanilla to mixture (if you prefer, either add or substitute 1 tablespoon rum or cold, strong black coffee). Add cream and mix.

When sauce is smooth, chill thoroughly. Serve cold.

Makes about 2/3 cup.

Makes 10 servings.

    
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