Pudding 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
- 1/2 teaspoon ground cardamom
- 1/2 t ground ginger
- 16 oz. candied mixed fruit (or diced dried fruit such as pineapple, pears, apples, plums, sour cherries)
- ½ cup currants
- ½ cup sour cherries
- 1 1/2 ounces brandy
- ¼ cup chopped walnuts (for garnish)
Hard Sauce Ingredients
- 1/4 pound butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 pinch smoked salt
- 1 teaspoon vanilla extract
- 1 -ounce spiced or dark rum
Pudding Directions
Pre-heat oven to 350 degrees F.
Create a “bain marie” (water bath) to gently cook the pudding: use a baking dish with sides high enough to hold your bundt pan. You will then fill the pan halfway up the sides of the pan with boiling water.
Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, cardamom, ginger and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients (alternating wet & dry 3 times). Toss mixed dried fruit lightly with flour to prevent sinking and add to batter. Stir in brandy.
Pour into a greased and sugared bundt pan, and place in the large baking pan. Gingerly pour boiling water halfway up the side of the bundt pan. Cover entire pan with foil. Steam in oven for 1 hour at 350 degrees F, checking occasionally to make sure water hasn't evaporated. Check for doneness with wooden skewer. Let cool for 10-15 minutes on a rack before turning out. Dust with powdered sugar and sprinkle with chopped walnuts. Serve with hard sauce.
Hard Sauce Directions
Beat all ingredients together in a saucepan and heat until very well combined, and the sugar has melted. Serve with pudding
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