Christmas Pudding with Molasses

admin, July 13, 2014

 

Serving size: 12 servings

 Ingredients:

 

  1. 4 tablespoons ( 1/2 stick) butter
  2. 100 grams (1 cup, loosely packed) dark brown sugar
  3. 150 grams (1 cup) golden raisins
  4. 75 grams ( 1/2 cup) raisins
  5. 50 grams ( 1/3 cup) currants (or use more raisins)
  6. 50 grams ( 1/3 cup) chopped dates
  7. 25 grams (3 tablespoons) chopped candied peel: lemon, orange and citron (see Note)
  8. 10 glacé (candied) cherries, quartered (see Note)
  9. 50 grams (scant 1/2 cup) flour
  10. 75 grams (1 cup) soft breadcrumbs, from about 2 slices white bread
  11. 1/2 teaspoon cinnamon
  12. 1/2 teaspoon ground ginger
  13. 1/2 teaspoon allspice
  14. 2 tablespoons molasses (not blackstrap)
  15. 2 eggs
  16. Zest and juice of 1 lemon
  17. 1/4 cup apple juice, apple cider or applesauce
  18. 2 tablespoons orange juice
  19. Crème fraîche or heavy cream, for serving.

 

Directions:

 

  1. Put 3 tablespoons of the butter into the bowl of a stand mixer. Add the remaining ingredients, except crème fraîche, and mix very well into a loose, chunky batter. Let it rest for a few hours, or refrigerate overnight.
  2. Thickly grease a ceramic bowl with the remaining butter. Line the bottom of the bowl with parchment paper to prevent sticking. Spoon in the batter.
  3. Cut 2 circles of parchment to fit the top and rest them on the batter. Cook the pudding in a microwave oven, preferably at medium power, for 8 minutes. Insert a skewer or tester into the center. If batter is still wet, continue cooking, 1 minute at a time, until just done.
  4. Turn onto a plate. Serve slices with crème fraîche or heavy cream.
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