Food and drink recipes | Food recipes » Rummy Christmas Pudding

Adapted from Bon Appetit, December 1995 Rummy Christmas Pudding Pudding: 1-2/3 cups dried currants (8 ounces) 3/4 cup dried apricots, chopped 3/4 cup pitted prunes, chopped 1/4 cup chopped candied orange peel (I used preserved kumquats) 1-1/2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 cup dark rum Combine ingredients together in a bowl. Cover with plastic wrap and let stand for 1 hour Mix together 3 cups fresh white breadcrumbs 1/2 cup golden brown sugar firmly packed 6 Tablespoons all purpose flour Stir into fruit mixture until well combined. Cover with plastic wrap and allow to sit at room temperature overnight or up to 24 hours. Combine & set aside: 1/4 cup finely chopped almonds 1/2 teaspoon baking powder In small bowl – Beat together 3 large eggs, room temperature ½ cup unsalted butter, melted ¼ cup milk 3 teaspoons vanilla extract Mix in almond baking powder mixture. Then fold liquid ingredients into fruit

mixture, stirring just until combined. Spoon into a generously buttered 2 quart pudding mold Cover with lid Place on a rack in a large pot with a tight fitting lid. Add enough boiling water to pot to come halfway up sides of pudding mold. Bring to a boil, reduce heat to simmer and steam for 2 hours Turn pudding out of mold Cool, wrap tightly in plastic wrap and refrigerate. May be stored up to 1 week Daily, remove from refrigerator and drizzle with rum. To reheat, unwrap, return to buttered mold Place in pot with boiling water, and steam over medium low heat for about 45 minutes. Let stand for 5 minutes, then unmold and serve. Serve with hard sauce, brandy butter or hot toffee rum sauce Toffee Rum Sauce: ¾ cup butter 1-1/2 cups brown sugar 1 cup cream 1 teaspoon vanilla 3 Tablespoons dark rum Melt butter in medium saucepan. Add brown sugar and stir well to combine Add cream, bring to a boil stirring constantly, then reduce heat and simmer for 5 minutes, stirring occasionally. Remove

from heat. Cool slightly, then add vanilla and rum Store in refrigerator and reheat in microwave prior to serving