Ingredients
- 1 ½ cups seeded muscat raisins
- ¼ cup coarsely chopped mixed candied fruit
- ¼ cup glaceed red cherries
- 1 medium Granny Smith apple, peeled, cored and coarsely chopped
- 1 small carrot, grated
- 2 teaspoons orange zest
- 1 teaspoon lemon zest
- ¼ cup slivered blanched almonds
- 4 tablespoons unsalted butter, cut into a 1/4-inch dice
- ½ cup whole wheat flour
- 1 cup bread crumbs
- ¼ cup dark brown sugar
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- Generous pinch ground cloves
- ¼ teaspoon salt
- 2 large eggs
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 3 tablespoons Cognac, plus 1/4 cup warm Cognac
- 1 sprig holly Devon cream-yogurt sauce (see recipe)
- Devon cream-yogurt sauce
- Nutritional Information
Nutritional analysis per serving (8 servings)
341 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 32 grams sugars; 6 grams protein; 61 milligrams cholesterol; 206 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 – 10 servings
Preparation
- Combine raisins, candied fruit, cherries, apple, carrot, orange and lemon zests, almonds and butter in a large bowl and mix well.
- Combine flour, bread crumbs, sugar, ginger, nutmeg, cloves and salt in a small bowl; stir to mix, and add to fruit mixture.
- Lightly beat eggs with orange and lemon juices and 3 tablespoons Cognac in small bowl. Pour over pudding mixture; blend with fingers.
- Lightly grease a 1-quart pudding basin with vegetable oil and line the bottom with a greased circle of wax paper cut to fit. Pack the pudding mixture into the prepared basin; cover with another fitted and greased wax paper circle. Cover basin with a dampened towel, securing it by tying with kitchen twine.
- Place basin on a rack in a 5-quart saucepan. Add 10 cups water and set over high heat. Bring to boil, cover, reduce heat and simmer 8 hours; add hot water when necessary.
- Remove basin from water and cool to room temperature. Remove the towel and top circle of wax paper. Run sharp knife around inside edge of basin. Invert onto a platter.
- Ignite warm Cognac and pour it over the pudding. As flame dies, top with holly. Serve immediately with Devon cream-yogurt sauce on side.
8 hours 20 minutes
Dining and Cooking