"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

A Different Christmas Pudding Recipe

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This recipe for A Different Christmas Pudding, by , is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Montalbano
Added: Sunday, October 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. raisins, chopped
2/3 c. dates, pitted and chopped
1 c. soft dried figs, chopped
1 c. currants
3/4 c. golden raisins
1/2 c. brandy or water
2 sticks unsalted butter
1 c. dark brown sugar, firmly packed
grated zest of 1 lemon
grated zest of 1 orange
4 eggs, beaten
1 c. chopped pecans
3/4 c. all-purpose flour, sifted
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp ground allspice
1 tsp ground ginger
1 1/2 c. fresh white bread crumbs

Directions:
Directions:
Step 1: Grease a 2 qt ceramic mold or casserole

Step 2: In a large bowl, place all the fruit and pour the brandy or warm water over it. Stir well to disperse the liquid. Cover with a towel and set aside to macerate 12 to 24 hours.

Step 3: 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 nuts. Add the flour and spices, combining well, then fold in the bread crumbs.

Step 4: Spoon the mixture into the prepared mold, press down well, and level the surface. Cut a sheet of wax paper 2 inches larger than the top of the mold. Pleat the wax paper twice through the center to allow for expansion as the pudding rises. Place the paper on top of the pudding and cover it with a twice-peated double thickness of foil. Tie foil securely to the edge of the mold with string.

Step 5: 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.

Step 6: Remove the mold from the Dutch oven and set on a rack to cool. When thoroughly cooled, rewrap with fresh wax paper and foil, and store in the refrigerator until ready to serve.

Step 7: Steam again for 2 hours or microwave to reheat before serving.

Number Of Servings:
Number Of Servings:
12-16 servings
Preparation Time:
Preparation Time:
5 hours and 3 days
Personal Notes:
Personal Notes:
Best steaming directions I've ever found!

 

 

 

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