Christmas Pudding with Buttercream Sauce

Cooking With Rania - "Christmas Desserts"
KDKA Pittsburgh Today Live 12/23/2009

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Christmas Pudding with Buttercream Sauce

1 cup light molasses
3/4 cup melted butter
1/2 cup warm milk
2 eggs, beaten
1 cup all-purpose flour, plus additional for tossing fruit
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 pint candied mixed fruit
1 cup raisins
1-1/2 ounces brandy

Holly sprig, for garnish

Buttercream Sauce, recipe follows

Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and buttercream sauce.

Buttercream Sauce
4 cups sugar 1-1/3 cups butter 2 cups heavy cream 2 tablespoons vanilla

Bring sugar, butter and cream to a boil. Watch carefully not to boil over! Add vanilla after removing from heat.

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