(I will be the first to admit, this is a a rather disgusting-looking mess. But once you've topped it with the creamy sauce, you don't notice how ugly it is, and it is incredibly rich and good.)
2 eggs
½ C. shortening, melted
1 C. brown sugar
2 C. cooked prunes
1 C. flour
½ tsp. salt
1 tsp. soda
1 T. cold milk
Plum Duff Sauce (below)
Dissolve soda in cold milk.
Stir hot, melted shortening into well beaten eggs. Add sugar and pitted, cooked prunes, which have been drained and mashed with a fork.
Sift flour and salt together and add to prune mixture. Add soda/milk. Mix well. Fill greased mold or casserole full. Cover, steam 1 hour, or bake at low temperature for 45 minutes or until done. Serve hot or chilled, topped with PLUM DUFF SAUCE.
PLUM DUFF SAUCE
1 egg
1½ C. powdered sugar
5 T. butter
1 C. cream, whipped
1 tsp. vanilla
Beat egg until foamy. Add powdered sugar and butter; beat well. Blend in stiffly whipped cream. Add 1 tsp. vanilla. Blend all together until thick and creamy.
Note: Always treat this sauce with care because of the raw egg. Make sure the egg is as fresh as possible, from a reliable source, and that the sauce is refrigerated promptly. It separates when refrigerated for awhile, so be sure to whip it up good with a spoon before serving.
Most people like this dessert served hot -- that is, the Plum Duff served hot and the sauce cold. I happen to like it with the Plum Duff cold or at room temperature. Suit yourself -- but never heat the sauce.
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