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1
Put the bread crumbs in a mixing bowl and pour the milk over them.
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2
Blend in the oil and the molasses.
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3
Stir in remaining dry ingredients and then the raisins and citron.
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4
Pour into a 1-qt.
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5
mold or heat resistant bowl that has been sprayed with nonstick spray.
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6
Place the mold on a rack in a larger pan (e. g. a large stockpot or dutch oven) and put a couple of inches of water in the bottom of the larger pan.
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7
Bring the water to a boil, then reduce heat to keep the water just simmering; steam the pudding for 3 hours, checking occasionally to be sure water hasn't boiled away.
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8
Remove from mold and serve hot.
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9
Traditionally, plum pudding is served with hard sauce, but my mother always used a sweet white sauce.
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10
If you want to try it this way, it is made the same way as a regular white sauce, with the following ingredients: 2 Tbsp.
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11
butter or margarine, 2 c.
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12
milk, 2 Tbsp.
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13
cornstarch, 1/2 c.
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14
sugar and 1/4 tsp.
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15
vanilla (or for a very interesting flavor, almond extract).
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16
This sauce thickens quite fast as it cools, so it needs to be served right away.
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17
If you want a thicker sauce, add a tablespoon each of butter and cornstarch.
