Steamed Christmas Pudding

Steamed Christmas Pudding
Steamed Christmas Pudding
Makes 8 servings
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Ingredients
  1. 2 cups chopped dates, divided
  2. 2 cups golden raisins, divided
  3. 2 cups dried currants, divided
  4. 1¼ cups apricot brandy or cognac, divided
  5. 3 cups panko bread crumbs
  6. 1 cup sugar
  7. ⅓ cup firmly packed light brown sugar
  8. ½ teaspoon ground cinnamon
  9. ½ teaspoon freshly ground nutmeg
  10. ¼ teaspoon ground allspice
  11. ¼ teaspoon salt
  12. 1 cup unsalted butter, melted
  13. 4 large eggs, lightly beaten
  14. 1 teaspoon vanilla extract
  15. ½ cup blood orange marmalade*
  16. Brown Butter–Brandy Caramel (recipe follows)
Instructions
  1. In a medium microwave-safe bowl, combine 1 cup dates, 1 cup raisins, 1 cup currants, and ¾ 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 ½ 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.
Notes
  1. For testing purposes, our test kitchen used Merlano Blood Orange Marmalade, which can be purchased at amazon.com. Regular orange marmalade may be substituted.
Victoria https://www.victoriamag.com/
Brown Butter-Brandy Caramel
Makes about 1 cup
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Ingredients
  1. ½ cup firmly packed light brown sugar
  2. ⅓ cup apricot brandy
  3. ¼ cup brown butter
  4. ¼ cup heavy whipping cream
Instructions
  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.
Victoria https://www.victoriamag.com/
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