Steamed Christmas Pudding

Steamed Christmas Pudding
Serves 8
Write a review
  1. 2 cups chopped dates, divided
  2. 2 cups golden raisins, divided
  3. 2 cups dried currants, divided
  4. 11⁄4 cups apricot brandy or cognac, divided 3 cups panko bread crumbs
  5. 1 cup sugar
  6. 1⁄3 cup firmly packed light brown sugar
  7. 1⁄2 teaspoon ground cinnamon
  8. 1⁄2 teaspoon freshly ground nutmeg
  9. 1⁄4 teaspoon ground allspice
  10. 1⁄4 teaspoon salt
  11. 1 cup unsalted butter, melted
  12. 4 large eggs, lightly beaten
  13. 1 teaspoon vanilla extract
  14. 1⁄2 cup blood orange marmalade*
  15. Brown Butter–Brandy Carmel (see below)
  1. In a medium microwave-safe bowl, combine 1 cup dates, 1 cup raisins, 1 cup currants, and 3⁄4 cup brandy. Microwave on HIGH for 2 minutes; remove and cover tightly with plastic wrap. Set aside.
  2. Lightly spray 8 (1-cup) microwave-safe ramekins with nonstick spray; place a parchment round in the bottom of each ramekin; spray again and set aside.
  3. In a large bowl, combine the bread crumbs, remaining 1 cup dates, remaining 1 cup raisins, remaining 1 cup currants, sugar, brown sugar, cinnamon, nutmeg, allspice, and salt. Pour in the melted butter, and stir to combine. Add the eggs, vanilla extract, marmalade, and remaining 1⁄2 cup brandy. Stir until mixture is well combined.
  4. Evenly divide mixture among the prepared ramekins. Cover the top of each ramekin tightly with plastic wrap; with a paring knife, pierce plastic wrap in several places to allow steam to escape. Cook on DEFROST for 30 minutes, then cook on HIGH for 5 minutes. Let puddings sit for 5 minutes before removing. Pudding is ready when firm to the touch. Drain dried fruit mixture, and discard brandy.
  5. Gently invert puddings onto serving plates. Garnish with a small amount of prepared dried fruit mixture. Serve with Brown Butter–Brandy Caramel.
  1. *For testing purposes, our test kitchen used Merlano Blood Orange Marmalade, which can be purchased at Regular orange marmalade may be substituted.
Brown Butter-Brandy Caramel
Write a review
  1. 1⁄2 cup firmly packed light brown sugar 1⁄3 cup apricot brandy
  2. 1⁄4 cup brown butter
  3. 1⁄4 cup heavy whipping cream
  1. In a medium sauté pan over medium heat, whisk together the brown sugar and brandy. Add butter, and cook, whisking constantly, for 1 minute. Stir in cream, and simmer, whisking constantly, until sauce is smooth, about 2 minutes.
From “Holiday Desserts from Around the World” in the November/December 2009 issue of Victoria magazine.

Previous articlePanettone
Next articleButtermilk-Grand Marnier Panna Cotta


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.