Plum Pudding with Orange-Mace Hard Sauce
Why This Recipe Works
We wanted a simpler, more modern plum pudding recipe that would not require months of aging. We used a little less butter in place of the suet, which gave us a rich but much lighter-textured pudding. To skip the expense of a classic pudding mold, we patched together a makeshift mold from a mixing bowl and heavy-duty foil for our plum pudding recipe. And we cut the aging time by storing the pudding in the refrigerator (not the pantry) for at least three days to allow the flavors to blend and mellow.