Flaming Christmas Pudding

Name: Flaming Christmas Pudding
Ingredients: 2/3 cup chopped suet; 2 tablespoons pared chopped apples; 2 tablespoons chopped candied orange peel; 2 tablespoons chopped candied lemon peel; 2/3 cup chopped candied citron peel; 1 1/2 cups raisins; 1 cup currants; 2 cups packaged dry breadcrumbs (or make your own in a blender); 3 teaspoons cinnamon; 1 1/2 teaspoons ginger; 1/4 teaspoon nutmeg; 1/2 teaspoon allspice; 1/4 teaspoon salt; 1 cup sugar; 1/3 cup raspberry preserves; 4 eggs; 2 tablespoons milk; 6 tablespoons cognac; 1/4 cup cognac; 6 tablespoons dry white wine; VANILLA HARD SAUCE; 1/2 cup soft butter; 1 teaspoon vanilla extract; 1 cup unsifted confectioners' sugar; 1/4 cup light cream; 2 -3 tablespoons brandy

26 ingredients

9 steps

Ingredients

2/3 cup chopped suet
2 tablespoons pared chopped apples
2 tablespoons chopped candied orange peel
2 tablespoons chopped candied lemon peel
2/3 cup chopped candied citron peel
1 1/2 cups raisins
1 cup currants
2 cups packaged dry breadcrumbs (or make your own in a blender)
3 teaspoons cinnamon
1 1/2 teaspoons ginger
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon salt
1 cup sugar
1/3 cup raspberry preserves
4 eggs
2 tablespoons milk
6 tablespoons cognac
1/4 cup cognac
6 tablespoons dry white wine
VANILLA HARD SAUCE
1/2 cup soft butter
1 teaspoon vanilla extract
1 cup unsifted confectioners' sugar
1/4 cup light cream
2 -3 tablespoons brandy

Directions

1

In large bowl, combine suet, fruits, bread crumbs, spices, salt, sugar, and preserves. Mix well.
2

With rotary beater, beat eggs until foamy. Stir in milk, 6 tbsp cognac, and wine.
3

With rubber scraper, fold egg mixture into fruit mixture until well combined.
4

Turn batter into a well-greased 2-quart steam pudding mold with a tight-fitting cover.
5

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.
6

Steam pudding for four hours. The water in the kettle should boil gently; add more water as needed.
7

Remove pudding to wire rack and cool 5 minutes. Invert on serving plate; lift off mold.
8

In a small saucepan, warm rest of cognac slightly. Ignite and pour, blazing, over the pudding. Serve with Vanilla Hard Sauce.
9

To make hard sauce, beat all ingredients together until smooth. Refrigerate until ready to serve.