PLUM PUDDING

Recipe recommended by William Sonoma.  A Christmas tradition in may American households.

1 cup pitted dried prunes
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
1 teaspoon ground allspice
3/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 each golden raisins and dark raisins (1 cup combined)
1/2 cup walnuts, chopped

Method:
1 Butter the bottom and sides of a 2 quart pudding mold or ring mold, or round bottom oven proof bowl.
2 Place prunes in pot; cover with water; bring to simmer and reduce heat and cover for about 15 minutes.
3. Transfer the cooked prunes and water to blender; when cool add eggs and puree until smooth. Set aside.
4. In bowl beat together butter and sugar until it is light and fluffy. Bea in the prune mixture, brandy and the vanilla
5. Sift the flour, cinnamon and baking soda, all spice salt and cloves together directly into the prune mixture. Slowly mix on low speed and increase speed until blended. Beit in the raisins and walnuts.
6. Spoon batter into prepared mold. Cover with its own lid or foil. Place rack into bottom of pot then place the covered mold onto the rack.
7. Fill outer pan half way up the side of the mold. Bring to boil over medium high heat. Allow to steam until a tooth pick inserted near the center of the pudding comes out clean. About 2 hours. Check the water level to be sure it doesn’t evaporate.
8. When test’s clean, remove the lid and invert the pudding onto serving plate. Lift off the mold. Cool to warm and serve with “Hard Sauce.”
9. If not being served right away, cover and refrigerate. Then place the pan into a water bath and reheat.