Christmas Foods - Seasons Greetings!

• ½ cup butter, at room temperature
• 1 cup honey
• 1 tbsp. grated lemon peel
• 1 tsp. lemon juice
• 2 eggs
• ¾ cup chopped pitted dates
• ½ cup chopped pecans
• 2 cups all-purpose flour
• 1½ tsp. baking powder
• ½ tsp. salt
• ½ tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ½ tsp. ground cloves
• 1 cup milk

With an electric mixer, beat the butter and honey together until smooth. Add the lemon peel and lemon juice and blend again. Beat in eggs, one at a time. Mix the dates and pecans with 2 tbsp. of the flour and set aside.

Sift together the remaining flour with the other dry ingredients. Add the dry ingredients to the creamed mixture alternately with the milk. Stir in the dates and nuts.

Butter a 2-quart mold, including the lid. If the mold has no lid, butter some aluminium foil and tie it on the mold as a lid. Pour the batter into the mold and cover. Place the mold in a large pot and add water to come halfway up the sides of the mold. Bring the water to a boil, cover the pot, and simmer for 2 hours, or until the pudding pulls away from the sides of the mold. Let stand 10 minutes before unmolding. This may be done at dessert time. If necessary, simply reheat in a standard oven at about 325ºF. Serve with the whiskey sauce.
The Whiskey Sauce:

• 1/2 cup butter
• 1 cup confectioners’ sugar
• 1 egg, well beaten
• 2 tbsp. whiskey, or more to taste

In a double boiler, cook the butter and sugar is completely dissolved and very hot. Remove from the heat. Add the beaten egg, using a whisk, so that it will not curdle. When very smooth, allow to cool. Add the whiskey to taste.
Hard Sauce

• ½ cup unsalted butter, softened
• ½ cup confectioners’ sugar
• 3 tbsp. rum or brandy

Cream the butter and confectioners’ sugar together until fluffy. Beat in the rum or bandy, 1 tablespoon at a time. Place in a serving bowl. Chill until firm, but let it come to room temperature when ready to serve.