Ingredients
1/2 cup butter, softened1 cup sugar1 egg1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking powder1 teaspoon ground cinnamon1 cup buttermilk1 cup golden raisins1 cup chopped walnuts1 cup chopped datesSYRUP:1 cup packed brown sugar1 teaspoon all-purpose flour1 cup water1 teaspoon butter1/2 teaspoon vanilla extractGARNISH:Silk or plastic holly leaves, optionalFresh cranberries, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in the raisins, walnuts and dates.
Spoon into a well-greased 2-qt. pudding mold or ovenproof bowl; cover tightly. Place on a rack in a deep pan; add 3 in. of hot water to pan. Bring to a gentle boil; cover and steam for 3 hours or until a toothpick inserted in the center comes out clean, adding water to pan as needed.
Let stand for 20 minutes before unmolding. Meanwhile, in a large saucepan, combine brown sugar and flour. Stir in water until smooth. Bring to a boil; cook and stir for 5 minutes. Remove from the heat; stir in butter and vanilla.
Unmold pudding onto a serving plate; garnish with holly leaves and cranberries if desired. Serve warm with syrup.
