Steamed Pudding

Filed in archive Recipes on January 19, 2007

It's way past Christmas, yes, but I didn't want to let this post go as I want it here next Christmas for when I'm trying to figure out what to make. The recipe was inspired by Kathryn's and June's posts. I used dried fruits (sulfur-free) from Trader Joe's and Wild Oats.

3 oz currants
3 oz golden raisins
3 oz raisins
3 oz prunes
3 oz dates
3 oz orange peel
2 tablespoons candied ginger, finely chopped
3 oz dried cherries
3 oz dried cranberries
3 oz dried peaches, chopped
3 oz dried apples, chopped
6 oz flour
6 oz fresh breadcrumbs
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 teaspoon Baking soda
4 oz finely chopped suet (I ran it in the food processor)
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup chopped almonds
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon mace
zest of 1 lemon

4 large eggs, beaten well
1/4 cup milk
juice of 1 lemon
5 oz rum
1 tablespoons black treacle

cooking spray for greasing pudding mold
3 tablespoons brandy for flaming
Hard sauce for serving

In a large bowl mix all the dry ingredients (currants through zests) and in another bowl mix all the wet ingredients together. Combine well and pour into greased pudding mold. Steam for 3 1/2 hours. Store in refrigerator or cool area for 2-3 weeks before serving. Before serving, steam for 3 1/2 hours again. Unmold onto serving dish and pour 3 tablespoons brandy over, then flame Serve with hard sauce, either on top or on the side.

Hard Sauce:

1/4 cup brandy
1 cup sugar
1/2 cup melted butter

Combine in saucepan over medium heat and whisk until sugar is completely dissolved. Cool and chill until serving, at which time reheat sauce on the stovetop or in the microwave, until pourable.