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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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We developed this classic Christmas pudding that's served with a caramel brandy sauce. Packed with fruits, nuts and spices, it's rich and delicious. Ingredients:
2-1/2 cups soft bread crumbs |
1-1/2 cups raisins |
2/3 cup chopped dates |
1 medium apple, shredded |
1 large carrot, shredded |
1/2 cup brandy |
1/3 cup dried currants |
1/3 cup maraschino cherries |
1/4 cup chopped almonds |
1/4 cup red candied cherries |
1/4 cup green candied cherries |
2 tablespoons chopped candied citron |
1/3 cup butter, softened |
2/3 cup packed brown sugar |
2 eggs |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/8 teaspoon ground cloves |
1/8 teaspoon ground nutmeg |
1/4 cup orange juice |
1/4 cup maraschino cherry juice |
sauce: |
1/2 cup packed brown sugar |
1/4 cup butter, cubed |
1 egg yolk |
1/4 cup half-and-half cream |
1/8 teaspoon salt |
1/4 cup heavy whipping cream |
1 tablespoon brandy |
Directions:
1. In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight.
2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda, cinnamon, salt, cloves and nutmeg; add to the creamed mixture alternately with orange and cherry juices, beating well after each addition. Stir in the fruit mixture.
3. Pour into two well-greased 8-in. x 4-in. loaf pans. Cover with foil. Place on a rack in each of two stockpots. Add 2 in. of boiling water to each stockpot; cover and boil gently for 2-1/4 to 2-3/4 hours or until a toothpick inserted near the center comes out clean, adding water as needed. Let stand for 5 minutes before unmolding.
4. Meanwhile, in a small saucepan, combine the brown sugar, butter, egg yolk, half-and-half and salt. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature.
5. In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream and brandy into brown sugar mixture. Serve with pudding. Yield: 10 servings (1-1/4 cups sauce).
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