Traditional English Plum Pudding
Heavily grease two 1 quart heat-safe bowls. Cut 2 pieces of foil, 1 to cover the top of each bowl, allowing 1 inch overhang. Grease 1 side of each piece of foil. Set aside.
Combine first 7 ingredients. Add prunes, dates, raisins, walnuts, applie and lemon peel to flour mixture. With hands, toss until fruits are completely coated and separate. Set aside.
In a separate bowl, beat margarine with brown sugar, add eggs, one at a time. Beat in buttermilk, molasses and rum. It will look curdled. With a spoon, stir margarine mixture into flour mixture.
Spoon batter into prepared bowls, cover with foil greased side down. Tie the foil tightly in place with string around the outside of the bows so pudding surface does not get wet from steam.
Place a cookie cutter or crossed forks into 2 - 5 or 6 quart pots so that bowls are elevated. Pour in 1 1/2 inches of water. Cover pots and bring to boil. Reduce to low and simmer 2 hours or until a toothpick comes out clean.
Hard sauce - prepare like icing.