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Christmas pudding is a traditional English favorite. This fruitcake is loaded with fruit, almonds, and spices. It gets its kick from rum. The pudding is made 30 days in advance to give it time to ripen. Be sure to read the flambe tips before beginning.
Prep Time: 15 minutes
Cook Time: 4 hours
Ingredients:
- 4 beaten eggs
- 1 cup of sugar
- 2 teaspoons of cinnamon
- 1 teaspoon of cloves
- 1 teaspoon nutmeg
- 1 teaspoon of salt
- 1 cup of milk
- 1 cup currants
- 1 cup chopped almonds
- 1/2 cup black raisins
- 1/2 cup gold raisins
- 1/2 cup candied mixed fruit (chopped)
- 1/2 cup candied citron
- 2 cups of fine bread crumbs
- 1 cup of shredded suet
- 1 teaspoon dissolved baking soda
- 1 pint of flour
- 1 ounce Gosling’s Dark Rum
Preparation:
In large bowl, mix eggs, sugar, cinnamon, cloves, nutmeg, salt, and milk. Stir in currants, almonds, black raisins, gold raisins, candied mixed fruit, candied citron, breadcrumbs, and suet. Stir in dissolved baking soda, then add in flour and blend well.
Place in two bowls then boil or steam for 4 hours.
Flambe with Gosling’s Dark Rum. Store pudding in a cool, dry area for 30 days, allowing the pudding to ripen.
Reheat and serve.
Yield: 2 to 4 servings
Recipe Source: Executive Chef Jeff Baruch, London Lennies Seafood Restaurant, Rego Park, Queens, New York
Reprinted with permission.
Christmas Pudding Photo © 2008 Gerry Lerner, licensed to About.com, Inc.
Place in two bowls then boil or steam for 4 hours.
Flambe with Gosling’s Dark Rum. Store pudding in a cool, dry area for 30 days, allowing the pudding to ripen.
Reheat and serve.
Yield: 2 to 4 servings
Recipe Source: Executive Chef Jeff Baruch, London Lennies Seafood Restaurant, Rego Park, Queens, New York
Reprinted with permission.
Christmas Pudding Photo © 2008 Gerry Lerner, licensed to About.com, Inc.
