Flaming Christmas Pudding

Submitted by Chris Reynolds

"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."

 

• Ready In: 4hrs 20mins
• Ingredients: 25
• Serves: 12

ingredients

• 2⁄3 cup chopped suet
• 2 tablespoons pared chopped apples
• 2 tablespoons chopped candied orange peel
• 2 tablespoons chopped candied lemon peel
• 2⁄3 cup chopped candied citron peel
• 1 1⁄2 cups raisins
• 1 cup currants
• 2 cups packaged dry breadcrumbs (or make your own in a blender)
• 3 teaspoons cinnamon
• 1 1⁄2 teaspoons ginger
• 1⁄4 teaspoon nutmeg
• 1⁄2 teaspoon allspice
• 1⁄4 teaspoon salt
• 1 cup sugar
• 1⁄3 cup raspberry preserves
• 4 eggs
• 2 tablespoons milk
• 6 tablespoons cognac
• 1⁄4 cup cognac
• 6 tablespoons dry white wine

• VANILLA HARD SAUCE

• 1⁄2 cup soft butter
• 1 teaspoon vanilla extract
• 1 cup unsifted confectioners' sugar
• 1⁄4 cup light cream
• 2 -3 tablespoons brandy

directions

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