Cinnamon Crisp Plum Pudding
|Crisp graham cracker crumbs||2 Cup (32 tbs)|
|Baking soda||1 1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Canned purple plums in heavy syrup||16 Ounce, drained, pitted and chopped (1 Can)|
|Golden raisins||1 Cup (16 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Plum sauce||1⁄2 Cup (8 tbs)|
Stir together Cinnamon Crisp Graham Cracker crumbs, baking soda, salt, ginger and cloves; set aside.
Cream shortening with brown sugar until fluffy.
Beat in eggs, 1 at a time.
Add crumb mixture alternately with water to sugar mixture, beating well after each addition.
Stir in chopped plums, raisins and walnuts.
If mixture is dry, stir in more water 1 tablespoon at a time.
Pour batter into well-greased 5- to 6-cup kugelhopf or Bundt pan.
Bake in preheated 375°F oven 40 to 50 minutes or until wooden pick inserted near center comes out clean.
Loosen edges of plum pudding; immediately turn out of pan onto serving platter.
Spoon Plum Sauce over slices of pudding.