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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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I never let a Christmas pass without making this warm, satisfying dessert. The wonderful aroma as it bakes will fill your home...and call your family to the kitchen!Cathy Herpich, San Antonio, Texas Ingredients:
1/2 cup butter, softened |
1 cup sugar |
1 egg |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1 cup buttermilk |
1 cup golden raisins |
1 cup chopped walnuts |
1 cup chopped dates |
syrup: |
1 cup packed brown sugar |
1 teaspoon king arthur unbleached all-purpose flour |
1 cup water |
1 teaspoon butter |
1/2 teaspoon vanilla extract |
garnish: |
silk or plastic holly leaves, optional |
fresh cranberries, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in the raisins, walnuts and dates.
2. Spoon into a well-greased 2-qt. pudding mold or ovenproof bowl; cover tightly. Place on a rack in a deep pan; add 3 in. of hot water to pan. Bring to a gentle boil; cover and steam for 3 hours or until a toothpick inserted near the center comes out clean, adding water to pan as needed.
3. Let stand for 20 minutes before unmolding. Meanwhile, in a large saucepan, combine brown sugar and flour. Stir in water until smooth. Bring to a boil; cook and stir for 5 minutes. Remove from the heat; stir in butter and vanilla.
4. Unmold pudding onto a serving plate; garnish with holly leaves and cranberries if desired. Serve warm with syrup. Yield: 10 servings (1-1/4 cups syrup).
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