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- Makes: 10 servings
- Prep
25 mins
- Cool
15 mins
- Cook
1 hr
- Stand
15 mins
Ingredients
-
3/4
cup
chopped prunes
-
2/3
cup
dried currants
-
2/3
cup
snipped dried apricots
-
1/3
cup
dried cherries
-
1/4
cup
chopped candied orange peel
-
1 1/2
teaspoons
ground cinnamon
-
3/4
teaspoon
ground ginger
-
1/4
teaspoon
salt
-
1/3
cup
brandy or orange juice
-
3
cups
lightly packed baguette-style French bread crumbs or soft white bread crumbs
-
1/2
cup
packed light brown sugar
-
1/3
cup
all-purpose flour
-
1/2
teaspoon
baking powder
-
3
beaten eggs
-
1/2
cup
unsalted butter, melted and cooled
-
1/4
cup
milk
-
2
teaspoons
vanilla
-
1/2
teaspoon
almond extract
-
1/4
cup
finely chopped almonds
-
1/4
cup
brandy (optional, for flaming)
-
1
recipe
Brandy Butter (see recipe below)
-
1/2
teaspoon
ground nutmeg
Directions
-
In a large mixing bowl, combine prunes, currants, apricots, cherries, orange peel, cinnamon,ginger, nutmeg, and salt. Pour the 1/3 cup brandy over all. Stir to just combine the ingredients. Let stand for 15 to 20 minutes or until the brandy is absorbed.
-
In a medium bowl, stir together the bread crumbs, brown sugar, flour, and baking powder. Add to fruit mixture; stir to combine.
-
In the same bowl, combine the eggs, melted butter, milk, vanilla, and almond extract. Stir into fruit mixture, along with the almonds. Grease and flour a 6- or 7-cup tower mold with lid (or use foil for lid).
-
Spoon pudding into prepared mold. Smooth top. Adjust cover or press foil tightly against rim of mold. Place mold on a rack in a deep kettle. Add boiling water to a depth of 1 to 2 inches. Cover the kettle. Steam pudding over low heat, adding more water, if necessary, for about 1-1/4 hours or until a wooden skewer inserted near the center comes out clean. Cool for 15 minutes; unmold. Serve pudding warm.
-
To serve, if you like, heat the 1/4 cup brandy in a small heavy saucepan over low heat until just warm. Ignite with a match and carefully pour over warm pudding on a heatproof plate. Serve with Brandy Butter. Makes 10 servings.
Make Ahead Tip
- Prepare pudding as directed; cool and unmold. Wrap in plastic wrap and store in the refrigerator for up to a week. Before serving, re-steam in the same covered mold for about 30 minutes or until the dessert is heated through. (Or warm the pudding on a microwave-safe plate in a microwave oven on 50 percent power (medium) for 5 to 6 minutes.)
Brandy Butter
Ingredients
- 3/4
cup
butter
- 1
cup
sifted powdered sugar
- 1 - 2
tablespoons
brandy or orange juice
Directions
- In small mixing bowl, beat butter with electric mixer for 30 seconds. Add powdered sugar; beat on low speed until combined. Beat in brandy or orange juice until fluffy. Cover; chill, if you like, but bring to room temperature to serve. Makes 1-1/3 cups.
