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    You are in: Home / Recipes / Flaming Christmas Pudding Recipe
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    Flaming Christmas Pudding

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    Chris Reynolds's Note:

    My mother made her Christmas puddings in late October along with her fruitcake (I know, I know -- Fruitcake? LOL) Making this and eating it reminds me of her and all the wonderful Christmas memories she made for me as a child.

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    Units: US | Metric



    1. 1
      In large bowl, combine suet, fruits, bread crumbs, spices, salt, sugar, and preserves. Mix well.
    2. 2
      With rotary beater, beat eggs until foamy. Stir in milk, 6 tbsp cognac, and wine.
    3. 3
      With rubber scraper, fold egg mixture into fruit mixture until well combined.
    4. 4
      Turn batter into a well-greased 2-quart steam pudding mold with a tight-fitting cover.
    5. 5
      Place mold on a trivet in a large kettle. Pour in enough boiling water to come halfway up the side of the mold. Cover the kettle.
    6. 6
      Steam pudding for four hours. The water in the kettle should boil gently; add more water as needed.
    7. 7
      Remove pudding to wire rack and cool 5 minutes. Invert on serving plate; lift off mold.
    8. 8
      In a small saucepan, warm rest of cognac slightly. Ignite and pour, blazing, over the pudding. Serve with Vanilla Hard Sauce.
    9. 9
      To make hard sauce, beat all ingredients together until smooth. Refrigerate until ready to serve.

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    Nutritional Facts for Flaming Christmas Pudding

    Serving Size: 1 (184 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 515.9
    Calories from Fat 210
    Total Fat 23.3 g
    Saturated Fat 12.8 g
    Cholesterol 103.0 mg
    Sodium 268.7 mg
    Total Carbohydrate 70.4 g
    Dietary Fiber 2.7 g
    Sugars 51.0 g
    Protein 6.1 g

    The following items or measurements are not included:

    candied orange peel

    candied lemon peel

    candied citron peel

    Ideas from


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