Hasty Christmas Pudding with Orange Hard Sauce


1 cup (250 mL) raisins 1 cup (250 mL) sultanas cup (125 mL) currants 1 cup (250 mL) dried cranberries 1 cup (250 mL) candied orange peel 1 cup (250 mL) ground hazelnuts 6 tart apples, peeled and chopped 1 cups (300 mL) brown sugar tsp (2 mL) ground cloves 2 tsp (10 mL) ground cinnamon 1 tsp (5 mL) ground ginger 1 tsp (5 mL) ground nutmeg 1 tsp (5 mL) salt 1 cup (250 mL) all-purpose flour 3 cups (750 mL) fresh bread crumbs Grated rind and juice of 1 lemon and 1 orange 1 cups (375 mL) brandy 6 eggs, beaten cup (375 mL) softened butter, cut up into small pieces


No Victorian Christmas Would Be Complete Without A 'plum' Or Christmas Pudding. It Would Be Put Up Months Ahead Of Time And Esteemed On Christmas Day. The Pudding Was Very Rich And Heavy. Although Our Pudding Looks Like A Traditional One, It Is Lighter

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