Christmas Pudding
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Prep Time:
Cooking Time: Christmas Pudding: 1 |
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Christmas Pudding Recipe. Also known as figgy pudding this is an old time Christmas treat that will bring you home for the holidays.
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Be The First To Review This RecipeIngredients
| Fruit Ingredients | ||
| water | 1/2 cup | |
| dried cranberries | 1 cup | |
| Dried Cherries | 1 cup | |
| raisin | 1/2 cup | |
| currant (dried) | 1/2 cup | |
| spiced rum | 1/2 cup | |
| brandy | 1/3 cup | |
| lemon | 1 | zested |
| orange | 1 | zested |
| Granny Smith apple | 1 | grated |
| candied fruit | 1/2 cup | |
| almonds - sliced | 1/2 cup | |
| Dry Ingredients | ||
| all-purpose flour | 1 1/3 cups | |
| baking powder | 2 tsps | |
| cinnamon | 1 1/2 tsps | |
| ginger | 1 tsp | |
| nutmeg | 1/2 tsp | |
| ground cloves | 1/4 tsp | |
| salt | 1/4 tsp | |
| Wet Ingredients | ||
| egg | 3 | |
| 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 | |
| aluminum foil | 1 | |
| toothpicks | 1 | |
| Topping | ||
| powdered sugar | 1/2 cup | to taste |
Directions
- 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.