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Two Mothers' Pudding With Toffee Sauce

christmas, puddings

1 cup raisins; preferably seeded muscat
1 cup currants
1 cup lightly packed pitted prunes (8 oz)
1 cup port
1 cup white rum
1 cup butter; softened
1 1/4 cups packed dark brown sugar
3 eggs
1 egg yolk
1 cup fine dry bread crumbs
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon mixed spice
1/2 teaspoon salt
1 1/4 cups stout (such as Guinness)
1 cup cognac
1/4 cup Seville orange marmalade
1 tablespoon browning agent; such as crosswells
1 teaspoon grated lemon rind
1 teaspoon lemon juice
----Toffee Sauce----
2/3 cup packed brown sugar
1/3 cup whipping cream
1/4 cup butter
1 teaspoon vanilla

AT least 2 WEEKS AHEAD: With knife or in food processor, finely chop raisins, currants and prunes; place in large airtight container. Add 3/4 cup of the port and 1/2 cup of the rum; seal container. Let stand in dark, cool spot for at least 2 weeks or up to 6 months, shaking container occasionally. AT LEAST 1 DAY AHEAD: In large bowl, beat butter with sugar until fluffy. Beat in eggs and egg yolk, 1 at a time and beating well after each addition. In separate bowl, whisk together bread crumbs, flour, baking powder, mixed spice and salt. In third bowl, stir together fruit mixture, stout, cognac, marmalade, browning agent, lemon rind, lemon juice and remaining port and rum. Alternately stir flour mixture and fruit mixture into butter mixture, making 3 additions of flour mixture and 2 of fruit mixture. Pour batter into 2 greased 4-cup pudding bowls or moulds or 8- x 4-inch (6-cup) loaf pans, smoothing tops. Place piece of waxed paper directly on surface. Make 1-inch pleat across middle of large piece of foil and fit over top, pressing down side; trim edge, leaving 2-inch overhang. Tie string around top of mould; fold foil overhang upward over string. Place each bowl on rack in deep stockpot; pour in enough boiling water to come halfway up side of bowl. Cover and bring to boil over high heat. Reduce heat and simmer, adding water as needed to maintain level, for 2 hours for bowls or moulds, or 1 1/2 hours for loaf pans, or until cake tester inserted in centre comes out clean. Let puddings cool on rack. (Make ahead: Wrap well and refrigerate for up to 1 month.) Serve with warm Toffee Sauce. Toffee Sauce: In saucepan, bring sugar, cream and butter to boil, stirring until smooth. Reduce heat; simmer for 3 minutes. Stir in vanilla. (Make-ahead: Cover and set aside for up to 5 hours; reheat to serve.) Makes1 1/4 cups

Contributor: Canadian Living Magazine, December, 2000

Yield: 2 puddings, 12

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