Flaming Holiday Pudding

I'm digging around in a box of old recipes looking for something, I've already forgotten what now. I found this recipe I haven't made in 30 years. I've decided the reason I don't make some of these one time favorites is because I lose the recipes and don't have a clue where to start looking.

Don't confuse this with the fabulous Plum Pudding that my friend Joyce at October Farm sent me. This takes a third of the time to make and is entirely different. It is perfect for the holidays.

Flaming Holiday Pudding
about 6 servings
print recipe

2/3 cup light or dark raisins
1 cup uncooked cranberries
1 1/3 cups sifted all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1/2 cup moist mincement
1/2 cup golden molasses
2 tablespoons water

Rinse and drain the raisins and cranberries. Sift the flour with the salt and soda. Add the mincement, molasses, water, raisins and cranberries. Stir until well blended. Spoon into a one quart mold (a coffee can will do). Cover tightly. Place in a deep kettle with a rack, with boiling water to 2/3 the depth of the mold. Cover and steam 1 1/4 hours in continuously boiling water, replenishing as needed.

Allow pudding to stand a few minutes, then invert on heat-proof serving plate. To flame, saturate sugar cubes in lemon extract and arrange around pudding. Set fire to sugar. Serve pudding with hard sauce.

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