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Caribbean Christmas Pudding

Posted 12/22/10 by ChefSnowball
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Views: 345
Venues: Bakery
On The Road: Tastes of the World
Produce & All Things Green
Spices & Herbs
Categories: Cinnamon
Lemon and Orange Peel
Sub Categories: Cherries
Places: Bahamas
Keywords: pudding, holiday, cherries, brandy, raisins, currants, prunes
½ lb raisins
½ lb currants
½ lb prunes (cut)
½ lb mixed peel
¼ lb flour
½ cup milk
½ lb sugar
6 ozs. cherries
½ lb butter 
1 cup brandy
6 eggs
½ lb white bread crumbs
1 teaspoon baking powder
1/8 cup orange juice
1 teaspoon almond essence
2 ozs. ground cashew nuts
6 ozs. ground almonds
2 teaspoon vanilla essence
1 teaspoon each of nutmeg, cinnamon, lemon rind, and orange rind.

Pour mixture into pudding bowl(s) which have been well greased and lined with grease proof paper. Cover with grease proof paper and seal bowls tightly to prevent water from getting in. Tie each bowl with a towel and place in pan of boiling water to steam for about 2-3 hours. Cover pan while pudding is being steamed, as this quickens cooking process. Keep replenishing water in pan, level should be kept up to 2/3 of pudding bowl.

To test if pudding is done, remove from pan and insert knife into pudding. If done, knife will come out clean. When done remove top grease proof paper and allow cooling. Remove pudding from bowl, wipe bowl dry. Wrap pudding in new grease proof paper and then in foil, replace in bowl. Tie bowl with dry towel and put in cool place until required.

To serve, re-heat and serve with hard sauce or brandy butter.
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