Flaming Christmas Pudding Recipes
FLAMING CHRISTMAS PUDDING
My mother made her Christmas puddings in late October along with her fruitcake (I know, I know -- Fruitcake? LOL) Making this and eating it reminds me of her and all the wonderful Christmas memories she made for me as a child.
Provided by Chris Reynolds
Categories Dessert
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- 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.
Nutrition Facts : Calories 515.9, Fat 23.4, SaturatedFat 12.9, Cholesterol 103.1, Sodium 268.8, Carbohydrate 70.5, Fiber 2.8, Sugar 51.1, Protein 6.1
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