Ingredients
1/2 cup butter, softened1/2 cup sugar2 large eggs1/2 cup 2% milk1/2 cup molasses1-1/2 cups all-purpose flour1-1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/8 teaspoon ground cloves1/8 teaspoon ground nutmeg1 medium apple, peeled and chopped1 cup raisins1/2 cup chopped maraschino cherries1/2 cup chopped datesSAUCE:1/3 cup sugar3/4 teaspoon cornstarch1/2 cup boiling water1/2 teaspoon butter1/4 teaspoon ground nutmeg
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and molasses. Combine flour, baking powder, baking soda and spices; gradually add to creamed mixture. Stir in apple, raisins, cherries and dates.
Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle; cover and boil gently until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, replacing water as needed. Let stand 5 minutes before unmolding.
In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in butter and nutmeg. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.
