Ingredients
- 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 (or diced dried fruit such as pineapple, pears, apples, and plums)
- 1 cup raisins
- 1 1/2 ounces brandy
- Holly sprig, for garnish
- Hard Sauce, recipe follows
Directions
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 hard sauce.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Hard Sauce:
- 1/4 pound butter
- 1 cup sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1-ounce brandy or rum
Beat all ingredients together until very well combined. Serve with pudding.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By triciah_jil_120...
Hilton Head Isl...
on December 26, 2011
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Thank u Cindy for this recipe!! I always wanted to make Christmas pudding like the one made in England but previous recipes looks like so much work & time consuming. This 1 is much easier & it is a cheaper version of my country's traditional black cake. It took 3 hrs of steaming & it is so moist and tasty (others should follow the 2 hour guideline & keep checking for doneness. The only things i changed were: I added 1/4 tsp of nutmeg,1tsp of lemon zest & 1tsp of vanilla essence. Plus I upped the cinnamon to 1 tbsp for added flavour. After I was done putting all the ingredients in, I realised the recipe did not have sugar so I quickly stirred in about 1/2 c brownsugar hoping that it would work out. The sugar content was good for me-not over sweet but just right. I did not make the hard sauce because I was trying to cut down on calories. I would rate this 10 stars! Thank you thank you thank you. I will be making another one on New Year's eve.
By movinmomma_7057178
Hillside, IL
on December 21, 2009
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Got rave reviews on this plum pudding! This recipe is now one of my Christmas "regulars"! I changed the light molasses to dark molasses and substituted the citrus fruits for craisins and chopped, pitted dates. Everyone loved it for it's great flavor, richness, and moist crumb. The sauce was also wonderful and I used powdered sugar rather than granulated sugar. If you can afford a mid- to high-priced rum for the sauce, go for it since the rum flavor really shines through the sauce. Lovely!
By bewick48_7307915
Lake Oswego, OR
on December 12, 2008
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I just made this Steamed Cake and it was delicious. I used a brand of Mixed Fruit that I would not recommend in the future. It was Kroger brand and the fruit tasted like cardboard. The cake turned out beautifully though, with the candied fruit on top. So it would be a real show stopper in the future for a dinner party. I used a round bundt pan with a hole in the center.............
Next time I will use either fresh cranberries or craisins and chopped pitted dates, plus the raisins in regular dark style and white ones too for variety, instead of the mixed citrus fruits. Also, I used the dark molasses this time and substituted powdered sugar for the cane sugar in the Hard Sauce recipe. It was excellent, as I used alittle extra brandy. YUMMMMMM
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