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Caribbean Christmas Pudding with Brandy Butter Recipe

Caribbean Christmas Pudding with Brandy Butter Recipe

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Caribbean Christmas Pudding with Brandy Butter

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Ingredients

Count

Nutrition

1065

Calories

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Ingredients:

Serving

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup powdered sugar
5 tbsp brandy
1 2/3 cups dried currants (about 8 oz)
3/4 cup candied cherries or other chopped dried fruit such as apricots or figs (about 4 oz)
3/4 cup pitted prunes, chopped (about 4 oz)
1/4 cup chopped candied orange peel
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup dark rum
3 cups fresh white breadcrumbs
1/2 cup (packed) golden brown sugar
6 tbsp all purpose flour
1/4 cup finely chopped almonds
1/2 tsp baking powder
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
3 large eggs
1/4 cup milk
2 tsp vanilla extract
1/2 tsp almond extract

Directions:

For Brandy Butter: Using electric mixer, beat butter until smooth. Beat in sugar. Gradually beat in brandy. (Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)
For pudding: Mix currants, candied cherries, prunes, orange peel, cinnamon, ginger, nutmeg and salt in large bowl. Pour rum over and stir to blend. Let stand 30 minutes.
Mix breadcrumbs, sugar and flour in medium bowl. Add to dried fruit mixture and stir to blend. Cover and let stand at room temperature overnight.
Generously butter 2-quart pudding mold with lid. Mix almonds and baking powder in medium bowl. Whisk melted butter, eggs, milk, vanilla extract and almond extract in large bowl. Stir in almond mixture. Stir butter mixture into dried fruit mixture. Spoon batter into prepared pudding mold. Smooth top. Cover pudding mold with lid.
Place pudding mold on rack in large pot. Add enough boiling water to pot to come halfway up sides of mold. Cover pot and steam pudding over medium-low heat until tester inserted into center comes out clean, adding more boiling water to pot if necessary, about 2 hours. Transfer mold to rack and cool 5 minutes. Turn out pudding. (Can be made 1 week ahead. Cool. Wrap tightly in plastic and refrigerate. To reheat pudding, unwrap and return to buttered mold; cover mold. Place mold on rack in large pot. Add enough hot water to pot to come halfway up sides of mold. Cover pot and steam pudding over medium-low heat until heated through, about 45 minutes. Transfer mold to rack. Let stand 5 minutes. Turn out pudding.)
Transfer pudding to platter. Serve warm with brandy butter.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1064.51 Kcal (4457 kJ)
Calories from fat	481.53 Kcal
		% Daily Value*
Total Fat	53.5g	82%
Cholesterol	88.72mg	30%
Sodium	629.95mg	26%
Potassium	1188.93mg	25%
Total Carbs	119g	40%
Sugars	69.12g	276%
Dietary Fiber	6.71g	27%
Protein	19.79g	40%
Vitamin C	21.1mg	35%
Vitamin A	8.2mg	275%
Iron	4.7mg	26%
Calcium	268.3mg	27%

Amount Per 100 g
Calories	424.57 Kcal (1778 kJ)
Calories from fat	192.05 Kcal
		% Daily Value*
Total Fat	21.34g	82%
Cholesterol	35.39mg	30%
Sodium	251.25mg	26%
Potassium	474.19mg	25%
Total Carbs	47.46g	40%
Sugars	27.57g	276%
Dietary Fiber	2.68g	27%
Protein	7.89g	40%
Vitamin C	8.4mg	35%
Vitamin A	3.3mg	275%
Iron	1.9mg	26%
Calcium	107mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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