1. Traditionally old silver English pennies or silver charms wrapped in grease-proof paper were placed in the batter and cooked into the pudding. 2. PLUM PUDDING:Mix ingredients in order given. 3. Spray inside of mould with lots of Pam thoroughly, or grease it well. Makes 3 cups of batter. Fill plum pudding mold 3/4 full because it will rise and push the cover open if you do not leave any space for rising batter. 4. Cover mould with cover. 5. Steam for 2 hours in large pot placing mold on a stand making sure it does not sit directly on the bottom of the pot. I make a ring out of tinfoil to sit the mold on. 6. Fill pot with water covering 3 inches from bottom of mold. Cover pot and place weight on lid. I use a rock to weigh cover down. Check water level after one hour. Add more water if the level is getting too low. 7. Turn over on a plate. 8. Can be frozen for later use. 9. Serve hot. 10. If cold heat in microwave. 11. Must be eaten hot. 12. SAUCE: 13. Boil Sauce ingredients except butter till thick. 14. When thick add chunk of butter. 15. SERVE: Slice heated Plum Pudding. 16. On each slice pour some sauce and drizzle cream over it. 17. Serve. ---------------------------------------------------------------------------
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