Recipe courtesy of John A Williams
Save Recipe Print
Total:
4 hr 20 min
Prep:
20 min
Cook:
4 hr
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Pudding:
Brandy Cream:

Directions

In a large bowl, mix fruits and dry ingredients first. Then mix with lightly beaten eggs and liquids. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm. Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for 3 to 4 months. 

To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes. 

Steam for 1 hour before serving, then release the pudding mold into the center of a plate. Sprinkle confectioners' sugar. Warm 1/4 cup of cognac in a small pot. Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding. Top with a dollop of the brandy cream. Slice and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Banana Pudding

Recipe courtesy of Trisha Yearwood

Chocolate Pudding

Recipe courtesy of Tyler Florence

Yorkshire Pudding

Recipe courtesy of Tyler Florence

Chia Seed Pudding

Recipe courtesy of Giada De Laurentiis

Rockin' Rice Pudding

Recipe courtesy of Tyler Florence

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Southern Banana Pudding

Recipe courtesy of Food Network Kitchen

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Cake Doughnut Bread Pudding

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword

          Latest Stories