Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 21. One of the earliest known cookbooks by an African American author.
The chemical leavening from soda reacting with sour milk creates carbon dioxide bubbles that lighten the dense dough during the long boil. Boiling the pudding in a cloth sack (a traditional method called 'bag pudding') creates a moist, steamed environment that prevents the dough from drying out while cooking through. The butter-and-sugar sauce, enriched with eggs, forms a stable emulsion when beaten vigorously, creating a rich, creamy accompaniment that contrasts with the tart plums.
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One pint sour milk, half lb butter made into a dough, half teaspoon soda; roll into a large sheet half a gallon stoned plums; scald and flour the sack, put the sheet of dough into the sack, turn in the fruit and pinch the dough together at the top, tie the sack tight and boil two hours.
For the sauce, half lb butter, and one lb sugar; cream butter and sugar together; break in three eggs, beat it until light; make it into rolls, to be sliced and eaten with the pudding.
The butter-sugar-egg sauce can be made up to 2 days ahead, formed into a log, wrapped tightly in plastic wrap, and refrigerated. Slice while cold for serving. The pudding is best served warm on the day it's made, as the texture becomes increasingly dense when cold.
Store leftover pudding wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds or steam gently to restore moisture. The sauce can be stored in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving.
