Recipe by Tierney's Mom
This simple pudding is easy even if you've never made one before. If you don't have a pudding mold, you can steam it in a metal bowl covered with foil. It has a rich gingerbread flavor and is a very dense dessert. I served it with roast beef and Uncle Bill's Yorkshire pudding and had a lovely Midwestern version of a traditional English Christmas meal.
- 2 cups plain dried breadcrumbs (canister type ok)
- 1 cup cherry flavored craisins (dried sweetened cranberries)
- 1 cup orange flavored craisins
- 1⁄2 cup unsulphured molasses
- 1⁄2 cup butter, melted
- 1 teaspoon baking soda
- 1 tablespoon boiling water
- 1 1⁄2 cups apple cider
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon mace
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1⁄2 teaspoon kosher salt
Directions See How It's Made
- Heavily butter a pudding mold.
- Dust lightly with flour.
- In large bowl, mix together breadcrumbs, Craisins, molasses, and melted butter.
- Dissolve baking soda in boiling water and add to mixture.
- Add apple cider and mix well.
- Sift together dry ingredients and add to mixture.
- Stir to combine.
- Place pudding mixture into mold.
- Top mold with heavily buttered aluminum foil and cover tightly.
- Bear in mind that pudding will expand some as it steams.
- Place mold on rack in a steamer or large pot.
- Add boiling water until the mold is 3/4 of the way submerged.
- Cover and steam for 2 1/2 to 3 1/2 hours.
- Pudding will be firm when done.
- Serve warm with a vanilla sauce or hard sauce.