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Easy Christmas Pudding (Without the Rum)

4 tablespoons (1/2 stick) butter
100 grams (1 cup, loosely packed) dark brown sugar
150 grams (1 cup) golden raisins
75 grams (1/2 cup) raisins
50 grams (1/3 cup) currants (or use more raisins)
50 grams (1/3 cup) chopped dates
25 grams (3 tablespoons) chopped candied peel: lemon, orange and citron
10 glace (candied) cherries, quartered
50 grams (scant 1/2 cup) flour
5 grams (1 cup) soft breadcrumbs, from about 2 slices white bread
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
2 tablespoons molasses
2 eggs
1/4 cup apple juice, apple cider or applesauce
2 tablespoons orange juice
Zest and juice of 1 lemon
Creme fraiche or heavy cream, for serving


Put 3 tablespoons of the butter into the bowl of a stand mixer. Add the remaining ingredients, except creme fraiche, and mix very well into a loose, chunky batter. Let it rest for a few hours, or refrigerate overnight. 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. 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. Turn onto a plate. Serve slices with creme fraiche or heavy cream.

Source: cooking.nytimes.com