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Ingredients
1 ½ cups seeded muscat raisins
¼ cup coarsely chopped mixed candied fruit
¼ cup glaceed red cherries
1 medium Granny Smith apple, peeled, cored and coarsely chopped
1 small carrot, grated
2 teaspoons orange zest
1 teaspoon lemon zest
¼ cup slivered blanched almonds
4 tablespoons unsalted butter, cut into a ¼-inch dice
½ cup whole wheat flour
1 cup bread crumbs
¼ cup dark brown sugar
¼ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
Generous pinch ground cloves
¼ teaspoon salt
2 large eggs
2 tablespoons orange juice
1 tablespoon lemon juice
3 tablespoons Cognac, plus ¼ cup warm Cognac
1 sprig holly Devon cream-yogurt sauce (see recipe)
Devon cream-yogurt sauce
Nutritional analysis per serving (8 to 10 servings)
42 grams carbs; 56 milligrams cholesterol; 284 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 11 grams fat; 3 grams fiber; 171 milligrams sodium; 5 grams protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine raisins, candied fruit, cherries, apple, carrot, orange and lemon zests, almonds and butter in a large bowl and mix well.
- Step 2
Combine flour, bread crumbs, sugar, ginger, nutmeg, cloves and salt in a small bowl; stir to mix, and add to fruit mixture.
- Step 3
Lightly beat eggs with orange and lemon juices and 3 tablespoons Cognac in small bowl. Pour over pudding mixture; blend with fingers.
- Step 4
Lightly grease a 1-quart pudding basin with vegetable oil and line the bottom with a greased circle of wax paper cut to fit. Pack the pudding mixture into the prepared basin; cover with another fitted and greased wax paper circle. Cover basin with a dampened towel, securing it by tying with kitchen twine.
- Step 5
Place basin on a rack in a 5-quart saucepan. Add 10 cups water and set over high heat. Bring to boil, cover, reduce heat and simmer 8 hours; add hot water when necessary.
- Step 6
Remove basin from water and cool to room temperature. Remove the towel and top circle of wax paper. Run sharp knife around inside edge of basin. Invert onto a platter.
- Step 7
Ignite warm Cognac and pour it over the pudding. As flame dies, top with holly. Serve immediately with Devon cream-yogurt sauce on side.
Private Notes
Comments
This was a great recipe, and easy to make some substitutions. Didn't have a apple so used some chunky cranberry sauce; skipped the cherries and added walnuts; substituted port for cognac. Strong flavors... a little goes a long way when serving. Vanilla ice cream was perfect alongside!
Sarah you can make this 4 to 5 weeks ahead of time. Store in a cool, dry place until Christmas Day and reheat by steaming again for one hour.
Hello: Does anyone know if you can make the pudding ahead of time?
This was a great recipe, and easy to make some substitutions. Didn't have a apple so used some chunky cranberry sauce; skipped the cherries and added walnuts; substituted port for cognac. Strong flavors... a little goes a long way when serving. Vanilla ice cream was perfect alongside!