Olde English Christmas Pudding with Hard Sauce

By SmedleyBooBoo

Ingredients

• 1 1/2 cups raisins, chopped
• 2/3 cup dates, pitted and chopped
• 1 cup soft dried figs, chopped
• 1 cup currants
• 3/4 cup golden raisins
• 1/2 cup brandy
• 1 cup (2 sticks/8 oz./226g) unsalted butter
• 1 cup dark brown sugar, firmly packed
• grated zest of 1 lemon
• grated zest of 1 orange
• 4 large eggs, beaten
• 1 cup blanched almonds, chopped
• 3/4 cup all-purpose flour, sifted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1 1/2 cups fresh white bread crumbs
• For Flaming: (optional)
• 3 tablespoons brandy

Preparation

Step 1

Preparation time: 5 hours and 3 days.
Generously grease a 2-quart ceramic or metal pudding
mold with lid.
Grease lid also.

If using a ceramic pudding mold, make a lid with a piece
of aluminum foil, 2 inches larger then top of mold.
Lid will stay in place over top of mold by tying with kitchen
twine or string.

In a large bowl, place all the fruit and pour the brandy
over it.

Stir well to disperse the brandy.

Cover with a towel and set aside to macerate 12 to 24
hours.

In a large bowl, with an electric mixer on high, beat the
butter and sugar until thick and creamy. Beat in the zests
and eggs. Fold in the fruit and almonds. Add the flour and
spices, combining well, then fold in the bread crumbs.

Spoon the mixture into the prepared mold, press down
well, and level the surface.

Place the well greased lid on top, securing the lid with the
clasp (or if using a ceramic pudding mold, place heavy
duty aluminum foil over top of mold and secure by tying
with kitchen twine or heavy string).

Place the mold on a rack in a Dutch oven or other large
covered pot. Pour boiling water into the Dutch oven until
it is halfway up the side of the mold.

Keep water at a gentle boil.

Steam for 4 hours, topping the boiling water to the same level when necessary.

Remove the mold from the Dutch oven and set on a rack to cool. Remove lid (or foil, if using).

When thoroughly cooled, rewrap pudding with freezer
wax paper and foil, and store in the refrigerator until
ready to serve.

To reheat, steam for 1 to 2 hours or microwave on high for 4 to 5 minutes or until piping hot.

For true Christmas indulgence pour over brandy and
flame.

Or use this recipe for traditional hard sauce:

HARD SAUCE

Refers to a mixture of butter and sugar that are beaten together until smooth and then flavored with extracts such as vanilla or alcoholic beverages such as brandy or rum.

The mixture is then refrigerated until it hardens.

Servewith plum pudding or similar desserts.