Flaming Christmas Pudding

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READY IN: 4hrs 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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