Christmas Pudding: 1
Christmas Pudding Recipe. Also known as figgy pudding this is an old time Christmas treat that will bring you home for the holidays.
|dried cranberries||1 cup|
|Dried Cherries||1 cup|
|currant (dried)||1/2 cup|
|spiced rum||1/2 cup|
|Granny Smith apple||1||grated|
|candied fruit||1/2 cup|
|almonds - sliced||1/2 cup|
|all-purpose flour||1 1/3 cups|
|baking powder||2 tsps|
|cinnamon||1 1/2 tsps|
|ground cloves||1/4 tsp|
|brown sugar||1 cup|
|bread crumbs||2 cups|
|unsalted butter||1/4 lb||melted and cooled|
|Bundt Pan Preparation|
|bundt pan||1||needs to be able to hold 8 to 10 cups of liquid|
|no stick spray||1/4 cup|
|unsalted butter||2 Tbsps|
|powdered sugar||1/2 cup||to taste|
- In a saucepan combine the water and dried cranberries, dried cherries, raisins, and currants. Bring to a boil and lower to a simmer. Once most of the water has evaporated carefully pour in the spiced rum and brandy. Stir in the lemon zest, orange zest, grated apple, candied fruit, and sliced almonds.
- Remove the saucepan from the heat to an open and safe place. Holding the saucepan lid in one hand light and using a lit match or lighter carefully ignite the liquid in the saucepan. Allow it to burn for 1 to 2 minutes. To extinguish the flame cover the saucepan with its lid. Uncover and allow to cool.
- To prepare the bundt pan start by spraying the inside with nonstick cooking spray. Follow this by greasing the entire inside with unsalted butter. Get a large stock pot that can hold the bundt pan and place a small kitchen towel or a layer of paper towels within the bottom of the stockpot.
- In a large bowl mix together the all-purpose flour, baking powder, cinnamon, ginger, nutmeg, ground cloves, and salt. In another large bowl whisk together the eggs and brown sugar. Stir in the bread crumbs and unsalted butter.
- Stir in the fruit mixture and mix well scraping down the side of the bowl to form a batter. Pour the batter into the bundt pan. Tightly cover the top of the bundt pan with aluminum foil.
- Place the bundt pan inside of the stockpot. Carefully pour enough hot water to come up to 3/4 around the sides of the bundt pan and bring to a boil.
- Cover the stockpot and seal with aluminum foil around the sides to ensure that no steam escapes. Lower the heat to a simmer and cook for 2 hours.
- Carefully remove the foil and uncover the stockpot. To test if it is done carefully insert a toothpick into the pudding. It is done when the toothpick comes out dry.
- Using two oven mitts carefully remove the bundt pan from the stockpot and place on a cooling rack for at least 5 minutes. Using a small knife cut around the sides to slightly separate the pudding from the pan. Place on a cooling rack and allow to cool for 30 minutes. Dust with powdered sugar and serve.